Description

There’s nothing better than waking up to the smell of freshly baked Blueberry Muffin Bread! This moist and fluffy bread is bursting with juicy blueberries and topped with a sweet, crumbly streusel. It’s like your favorite blueberry muffin, but in sliceable, shareable form. Perfect for breakfast, brunch, or an afternoon snack with your favorite cup of coffee or tea!

Ingredients

Scale

For the Bread:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk (or plain yogurt)
1 1/2 cups fresh or frozen blueberries (if using frozen, don’t thaw)

For the Streusel Topping:

1/4 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon (optional, for extra flavor)

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Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Step 2: Prepare the Streusel
3. In a small bowl, mix the flour, sugar, melted butter, and cinnamon (if using) until crumbly. Set aside.

Step 3: Mix the Dry Ingredients
4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4: Cream the Wet Ingredients
5. In a large bowl, use an electric mixer (or whisk) to beat the softened butter and sugar until light and fluffy.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in the vanilla extract and buttermilk until smooth.

Step 5: Combine Wet and Dry Ingredients
8. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the bread tender.

Step 6: Fold in the Blueberries
9. Gently fold the blueberries into the batter using a spatula, being careful not to crush them.

Step 7: Assemble and Bake
10. Pour the batter into the prepared loaf pan and spread it evenly.
11. Sprinkle the streusel topping over the batter.
12. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve
13. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
14. Slice and serve warm or at room temperature.

Notes

Coat the Blueberries: Toss the blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking.
Buttermilk Substitute: If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Storing the Bread: Wrap the bread tightly and store it at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Cuisine: American