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Blueberry Muffin Bread

A delightful hybrid of a blueberry muffin and a quick bread, bursting with flavor and perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 1 large egg
  • 1 cup milk
  • ½ cup vegetable oil
Fruits
  • 1 cup fresh blueberries Can use frozen blueberries (do not thaw).

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
  3. In another bowl, beat the egg, then mix in the milk and vegetable oil.
  4. Pour the wet mixture into the dry ingredients and gently fold until just combined. Avoid over-mixing.
  5. Carefully fold in the fresh blueberries without smashing them.
  6. Pour the batter into the prepared loaf pan and spread it evenly.
Baking
  1. Place the loaf in the preheated oven and bake for around 45 minutes or until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow the bread to cool in the pan for about 10 minutes, then remove it and transfer it to a cooling rack. Slice when cool and enjoy!

Notes

For best results, avoid over-mixing the batter. You can customize flavors with vanilla extract or cinnamon. Store wrapped tightly at room temperature for 2-3 days or up to a week in the refrigerator. Freeze for longer storage.