This Blueberry Muffin Bread is a favourite Recipe in our family that we enjoy after dinner with some coffee – but it is equally as good for breakfast too!



I love this recipe for Blueberry Muffin Bread – it is just the yummiest bread for breakfast or really any time of the day featuring one of my favourite berries.

I used frozen blueberries I had picked myself and froze last year – they were still very fresh tasting, however this bread is even better with freshly picked berries, so if you can do that go for it!

You can also modify this recipe by switching out the blueberries for chocolate chips, cherries, etc… Simply modify to a suitable amount – you probably wouldn’t want to use 2 cups of chocolate chips for example.

This recipe for Blueberry quick bread is easily the best I have tasted – personally I can’t think of anything more delicious than a slice of blueberry bread when it is still warm and just fresh out of the oven. Mmm! I also love when there is a bit of a lightly golden crust to contrast with the soft insides of the bread.

There is just nothing like this Blueberry Muffin Bread with a cup of coffee in the evening or even at breakfast. I love to smear mine generously with butter for a little added decadence.

Just imagine it – sitting out on the back patio on a beautiful morning in July with a thick slice of bluberry bread, a steaming hot mug of coffee and a great book. Yeah. Too perfect.

If you love quickbread be sure to check out some of my other recipes like Cherry-Lemon Muffin Bread, and Apple Pecan Monkey Bread.

Blueberry Muffin Bread Recipe

Ingredients:

Directions:

Preheat your oven to 350 degrees. Grease a 9 inch loaf pan. Cream together the butter and sugar. Add the eggs, vanilla and milk beating well. Beat in the dry ingredients and until well combined Add blueberries and mix by hand gently with a spatula being careful not to crush the berries. Pour batter into your loaf pan and bake for 60-75 minutes or until a cake tester comes out clean. Allow to cool in pan for 10 minutes before removing to finish cooling.

Great Tip: Try reserving a small handful Blueberries for after the batter is poured into the loaf pan. Gently press them into the top to make the loaf look prettier. Trust me, your loaf will look way more appealing with this small added touch.

Note: If the inside of your muffin bread is not cooked through that is usually a good sign that you need to keep it in the oven longer. If it is browned on the outside and still uncooked inside, simply cover with foil and return to the oven until a cake tester inserted into the top of the muffin bread comes out clean.

Please also remember that ovens vary and so will bake time. Use the included timing as a guideline only as you figure out the best time for your own oven, check at the 60 minute mark with a cake test and go from there.