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Blueberry Muffin Bread

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Soft and moist blueberry muffin bread packed with juicy blueberries, offering the comforting flavor of classic muffins in an easy-to-slice loaf form.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/3–1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon lemon zest (optional)
  • Coarse sugar for topping (optional)

Instructions

  1. Preheat the oven to 180°C (350°F) and grease or line a loaf pan.
  2. In a large bowl, whisk together flour, sugar, salt, and baking powder.
  3. In another bowl, whisk together vegetable oil, egg, milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the blueberries and lemon zest if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Sprinkle coarse sugar over the top if desired.
  8. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the bread to cool before slicing and serving.

Notes

  • Toss blueberries in a little flour before adding to prevent sinking.
  • Use frozen blueberries without thawing to avoid excess moisture.
  • Add a streusel topping for extra texture and sweetness.
  • Incorporate lemon juice along with zest for a brighter flavor.
  • Substitute part of the flour with whole wheat flour for a heartier loaf.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat slices briefly in the microwave or enjoy at room temperature.
  • This bread freezes well for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/blueberry-muffin-bread/