This Easy Blueberry Muffin Loaf recipe is bursting with fresh blueberries. It is great for breakfasts or afternoon snacks, and it is not as sweet as similar recipes for blueberry bread.
Blueberry muffin loaf is naturally sweet because of the fresh blueberries in the recipe, so less sugar is added. It is moist with a tender crumb, making it similar in texture and taste to muffins.
Ingredients For Easy Blueberry Muffin Loaf
Less than a dozen ingredients are needed to make this recipe.
- Eggs.
- Butter.
- White sugar.
- Vanilla extract.
- Almond extract.
- All-purpose flour.
- Baking powder.
- Baking soda.
- Salt.
- Milk.
- Fresh blueberries.
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Can Frozen Blueberries Be Used for Easy Blueberry Muffin Loaf?
Yes, we have tried this recipe with frozen blueberries and we have had great results.
When using frozen berries, toss them with a tablespoon or two of the flour before adding to the batter. This helps to prevent the berries from leaking into the batter and turning all the bread purple/blue.
Optional Toppings For The Bread
This bread is great as it is, but there are a few ways to change it up a little and add a touch more flavour.
After baking, top the bread with a drizzle of icing. A simple drizzle can be made from icing sugar and milk. We like to add lemon juice to the drizzle.
Before baking, a crumble made of flour, brown sugar and butter can be added on top for a bit of crunch, or add some sliced or slivered almonds to the top.
Serving Easy Blueberry Muffin Loaf
Blueberry muffin loaf can easily be sliced into ten slices and served as an afternoon snack with tea or coffee.
We like to serve this loaf for breakfast as well. And we make it for weekend brunches.
No need for butter or jams because the bread is good on its own. But toppings can be added if you prefer.
How To Store Easy Blueberry Muffin Loaf
Store Blueberry loaf in an air-tight container at room temperature for up to three days.
The bread also freezes well. Wrap the whole loaf or slices tightly in plastic wrap and freeze in an air-tight container for up to three months. Thaw at room temperature.
Looking for more ways to use blueberries, check out these Blueberry Zucchini Muffins.
Easy Blueberry Muffin Loaf
Ingredients
- 2 eggs
- ¾ cup white sugar
- ⅓ cup melted butter, cooled
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup milk
- 1¼ cups fresh blueberries, divided
Instructions
- Preheat oven to 350℉ and grease a 9-inch loaf pan.
- In a large bowl, beat eggs, sugar and melted butter, until smooth and creamy.
- Stir in vanilla and almond extracts.
- Add flour, baking powder, baking soda and salt, stirring until almost combined.
- Pour in milk and stir until all ingredients are just combined.
- Fold in 1 cup of blueberries.
- Pour batter into prepared pan. Top batter with remaining ¼ cup of berries.
- Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean.
- Allow to cool in pan for 3-4 minutes, then transfer to a cooling rack to finish cooling.
- Slice and serve.
Beautifully crafted recipe