This Blueberry Muffin Bread is just the yummiest bread for breakfast or really any time of the day. I used frozen blueberries I had picked myself and froze last year – they were still very fresh tasting. This bread is even better with freshly picked berries, so if you can do that go for it!
Ingredients
Ingredients
- 1 cup white sugar
- 1/2 Cup Salted Butter
- 2 eggs
- 1 Tbsp Vanilla Extract
- 1 Cup Milk
- 2 Cups All purpose Flour
- 2 tsp Baking Powder
- 2 Cups Blueberries
Instructions
- 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.
- Add the dry ingredients and beat 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.
- Allow to cool in pan for 10 minutes before removing to finish cooling.
Notes
- Great Tip: Reserve 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.
Delicious Blueberry bread perfect for breakfast (or anytime!)
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