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Blueberry Muffin Bread

Blueberry Muffin Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 large egg, room temperature
  • ¾ cup buttermilk
  • ⅓ cup unsalted butter, melted and cooled slightly
  • 1 tsp vanilla extract
  • 1 ½ cups fresh or frozen blueberries
  • 1 tbsp all-purpose flour

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan. In a large bowl, whisk the 1 ½ cups flour, sugar, baking powder, baking soda, and salt.
  2. Make a well in the center. Add the egg, buttermilk, melted butter, and vanilla. Whisk the liquids together, then stir into the dry mix just until combined.
  3. Toss the blueberries with the 1 tbsp flour, then fold gently into the batter.
  4. Scrape batter into the prepared pan and bake 50 to 60 minutes until a toothpick inserted in the center comes out with moist crumbs.
  5. Cool in the pan 10 minutes, then turn out onto a wire rack. Cool completely before slicing with a serrated knife.

Notes

Let the loaf cool fully before slicing so it holds its shape. If you cut while it is still warm, the crumb can tear. The bread tastes even better the next day as the blueberry flavor settles in.