How To Make Blueberry Muffin Bread
The flavors of summer shine in this recipe for blueberry muffin bread. The naturally sweet and tangy fresh blueberries complement the crisp sugar crumb.
Preheat the oven to 350 degrees F and butter and flour an 8×4-inch loaf pan.
Add the crumb topping ingredients to a food processor and pulse until fine crumb, like cornmeal. Set aside.
In a stand mixer, cream butter and sugar for about 2 to 3 minutes until light and fluffy.
Add the vanilla and eggs until fully combined.
In a separate bowl sift together the flour, baking powder and salt before adding it into the stand mixer on low speed, alternating with the milk until just combined.
Toss the blueberries in the remaining flour then fold them in by hand until just combined and pour into the pan.
Spread crumb topping evenly over top of blueberry loaf.
Bake for 60 minutes, until a toothpick comes out clean.
- Calories: 351.24kcal
- Fat: 13.06g
- Saturated Fat: 7.83g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.43g
- Polyunsaturated Fat: 0.76g
- Carbohydrates: 54.82g
- Fiber: 1.36g
- Sugar: 32.99g
- Protein: 4.53g
- Cholesterol: 63.72mg
- Sodium: 209.06mg
- Calcium: 97.53mg
- Potassium: 79.93mg
- Iron: 0.67mg
- Vitamin A: 117.13µg
- Vitamin C: 2.16mg
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