Blueberry Muffin Bread Bread Machine Recipes

BLUEBERRY MUFFIN BREAD

Blueberry Muffin Bread image

Adapted from my favorite Blueberry Muffins, this blueberry muffin bread is soft, moist, and loaded with blueberries. Since there's no individual muffins, this muffin batter goes from the mixing bowl to the oven in minutes. Though this quick bread is outstanding on its own, a swirl of blueberry jam and sprinkle of crumble topping create an outstanding crust.

Provided by Sally

Time 3h

Number Of Ingredients 13

Ingredients

2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
2 large eggs, at room temperature
1/2 cup (120g) sour cream, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/3 cup (80ml) milk, at room temperature
1 and 1/2 cups (250g) fresh blueberries*
optional: 2 Tablespoons blueberry jam and/or crumb topping (see recipe note)

Steps:

Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan or coat with nonstick spray. Set aside.
Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
Spoon the batter into the prepared baking pan. See note if adding streusel or blueberry jam swirl. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.

BLUEBERRY MUFFIN BREAD (BREAD MACHINE)

Blueberry Muffin Bread (Bread Machine) image

This recipe is from the BH&G's Complete Guide to Bread Machine Baking Cookbook. The recipe is for a 2 pound loaf. I have friends who request that I make this for them.

Provided by Ds Darling

Categories Yeast Breads

Time 3h10m

Yield 1 loaf, 22 serving(s)

Number Of Ingredients 10

Ingredients

1 cup milk
1 egg
1/4 cup water
3 tablespoons margarine or 3 tablespoons butter, cut up
4 cups bread flour
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/4 teaspoons active dry yeast or 1 1/4 teaspoons bread machine yeast
1/2 cup dried blueberries

Steps:

Add all the ingredients to the bread pan following the manufactures's directions for your bread machine.
Set the machine for the basic bread cycle.
Select the Medium crust setting.
*Do not use the delay cycle for this bread recipe.
**Optional Powdered Sugar Glaze.
Stir together in a small mixing bowl 1/2 cup sifted powdered sugar and 1-2 teaspoons milk to make a glaze to drizzle over the loaf of bread.

Nutrition Facts : Calories 116.7, Fat 2.4, SaturatedFat 0.6, Cholesterol 11.2, Sodium 133.1, Carbohydrate 20.3, Fiber 0.7, Sugar 2.4, Protein 3.1

BLUEBERRY BREAD (FOR BREAD MACHINE)

Blueberry Bread (for bread machine) image

Posted by request. Since I don't own a bread machine, I've never tried this one. I also do not know the "cook time" for it.

Provided by Dee514

Categories Yeast Breads

Time 5m

Yield 1 loaf

Number Of Ingredients 8

Ingredients

1 package yeast
3 cups bread flour
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon butter (or margarine)
1 (16 1/2 ounce) can blueberries, well drained,reserve liquid
1/4 cup retained juice
1/4 cup water, approximately

Steps:

In the order listed by your machine, add all ingredients into pan.
Put well drained berries into a 2 cup measuring cup.
Add 1/4 cup juice and enough water to equal 1 1/3 cups (about 1/4 cup water).
Use the white bread setting on your machine.

Nutrition Facts : Calories 1859.9, Fat 17.3, SaturatedFat 8.1, Cholesterol 30.5, Sodium 1282.1, Carbohydrate 383.5, Fiber 23.5, Sugar 73.7, Protein 45.3

BLUEBERRY YEAST BREADMAKER BREAD RECIPE - (3.7/5)

Blueberry Yeast Breadmaker Bread Recipe - (3.7/5) image

Provided by MJH

Number Of Ingredients 16

Ingredients

BERRY MIXTURE:
1 cup frozen blueberries
1/2 cup dried blueberries
1/3 cup flour
DOUGH:
1 egg
1/2 cup water
1/2 cup milk
3 1/2 cups bread flour
1/2 cup oatmeal
1/2 teaspoon ground cardamom
1 teaspoon cinnamon
1/4 cup unsalted butter
1/4 cup sugar
1 teaspoon salt
1 teaspoon yeast

Steps:

Mix the berry mixture ingredients together set aside in refrigerator: where they will semi-defrost. Place all ingredients except the berry mixture in the bread machine pan. Use the order suggested by the manufacturer. Select machine to basic normal setting/with the fruit and nut setting. Add the Berry Mixture when the machine beeps at the last kneading. Cook's note: : The berries will pop and make beautiful purple streaks throughout the bread. If the berries make the dough to moist just add some more oatmeal so the blueberries mix into the dough. Or you can remove when the machines kneading cycle stops and knead on a floured dough board just to blend in the berries then add back to machine let rise and bake in a 350°F oven for 35 minutes or until done.

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