Blueberry Muffin Bread

BLUEBERRY MUFFIN BREAD

INGREDIENTS

2 cups all-purpose flour 
1 teaspoon baking soda 
1 teaspoon baking powder 
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar 
1/4 cup brown sugar 
2 large eggs 
1/2 cup sour cream *sub yogurt if you don't have sour cream* 
1 and 1/2 teaspoons pure vanilla extract
1/2 cup milk
1 and 1/2 cup fresh or frozen blueberries 
optional: 2 tablespoons blueberry jam and/or crumb topping 

 

PROCESS

Preheat the oven to 350 and grease a 9x5-inch loaf pan or coat with nonstick spray
Whisk the flour, baking soda, and salt together in a large bowl.
Using a handheld or stand mixer fitting with a paddle or whisk attached, beat the butter, sugar, and brown sugar together on high speed until smooth and creamy for about 2 minutes. 
On a medium speed, add in each egg one at a time, beating well after each addition. Beat in the sour cream (or yogurt) and vanilla extra on medium speed until combined. 
With the mixer running on a low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
Spoon the batter into a prepared baking pan.
Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 mark to help prevent the top and sides from getting too brown. 
When the bread is done a toothpick inserted in the center of the loaf will come out clean.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.
 
Recipe Adapted From : Sally’s Baking Addition
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