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Blueberry Muffin Loaf

Easy Blueberry Muffin Loaf Recipe That Feels Like Homemade Bliss

This Blueberry Muffin Loaf is a delightful blend of moist crumb, juicy blueberries, and a hint of sweetness, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Use fresh flour for a tender, soft crumb.
  • 1 cup granulated sugar Adjust sweetness to your liking.
  • 2 teaspoons baking powder This gives the loaf a lovely rise.
  • 0.5 teaspoon salt Enhances flavors.
  • 2 large eggs At room temperature for better mixing.
  • 0.75 cups milk Whole or buttermilk preferred.
  • 0.5 cups unsalted butter Melted for a tender crumb.
  • 1 teaspoon vanilla extract Adds warm aroma.
For the Blueberries
  • 1 cup fresh or frozen blueberries Gently fold to avoid breaking.
Optional Topping
  • 2 tablespoons turbinado sugar Sprinkle on top before baking.

Equipment

  • 9×5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Rubber Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F and grease and line a 9x5-inch loaf pan.
  2. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
  3. In another bowl, beat the eggs with milk, melted butter, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Fold in the blueberries carefully.
  6. If desired, sprinkle turbinado sugar on top. Bake for 50-55 minutes until golden brown.
  7. Allow the loaf to cool in the pan for 10 minutes, then slice after cooling completely.

Notes

Serve warm with butter or cream cheese. Store in an airtight container for up to 3 days.