Blueberry Muffin Bread Recipes

BLUEBERRY MUFFIN BREAD (BREAD MACHINE)

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.

BLUEBERRY MUFFIN BREAD (ABM)

Steps:

• You know how it goes:.
• Select the 1 1/2 lb loaf size. Add the ingredients according to the manufacturer's directions. Select the basic white bread cycle.
• This recipe also came with a Powdered Sugar Glaze recipe you can drizzle over the bread. I don't use it because we prefer this bread toasted but if you want to try it:.
• In a small bowl stir together 1/2 cup sifted powdered sugar and enough milk (1-2 tsp) to make a glaze of drizzling consistency.

BLUEBERRY MUFFIN BREAD

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 BREAD

Steps:

• Heat oven to 400°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
• Drain blueberries; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended. Stir blueberries gently into batter. Pour into pan.
• Bake 8-inch loaf 40 to 50 minutes, 9-inch loaf 35 to 45 minutes or until toothpick inserted in center comes out clean and top of loaf is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

BLUEBERRY PIE MUFFIN BREAD WITH A LEMON GLAZE

Steps:

• Preheat the oven to 375 degrees. Lightly grease two 9x5 inch loaf pan. In a medium sized bowl add the flour, baking powder and salt and set aside. In another medium size bowl mix together the sugar and vegetable oil. Add the egg, milk, vanilla, and mix until smooth and creamy. Add to the dry ingredients and mix until incorporated.
• Add the blueberry fruit filling to the batter and gently fold in with a wooden spoon. Be careful not to over mix, the blueberry filling should be swirled throughout. Pour the batter into the prepared loaf pan.

BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degress. Cut a piece of parchment paper the size of the pan so it lays over the pan from left to right. Lightly oil the other two sides of the pan not covered in parchment.
• Cream together the softened butter and the sugar until the sugar is fully mixed into the butter with spatula or electric mixer.
• Add beaten eggs, milk and vanilla to your bowl and mix well until combined.
• In a second bowl add 2 cups of flour, baking powder and salt and combine until mixed.
• Add the flour mixture to the wet ingredients and stir until just combined. Be careful not to overmix.
• In a small bowl add blueberries and sprinkle with a teaspoon of flour, then stir the blueberries so the flour mixes evenly.
• Fold half of the blueberries into the batter, then add the batter to the pan. Add the remaining blueberries to the top of the batter and swirl with a spoon.
• (Optional) Sprinkle the top of the loaf with 1-2 tablespoons of sugar. A course sugar works best, see the notes for more details.
• Bake in the oven for 70-85 minutes or until completely cooked through. Check with a toothpick by inserting into your loaf ( I start checking at 60 minutes to be safe- ovens can sometimes vary), and making sure the toothpick doesn't have raw batter clinging to it. (It may have blueberry, that's ok!)
• Let the blueberry bread cool for 10-15 minutes, then remove from the pan. It slices a lot easier if you let the bread cool completely. Enjoy!

BLUEBERRY BREAD

Steps:

• Preheat the oven to 350F degrees. Line the bottom of a 9x5 inch loaf pan*** with parchment, then grease and flour the sides.
• Whisk together the flour, baking powder and salt. Set aside.
• In a large bowl beat together the melted butter, sugar and lemon zest.
• Beat in the eggs and vanilla extract.
• Beat in the sour cream.
• Turn the mixer off, then gently fold in about 1/2 of the flour mixture using a rubber spatula.
• Then gently fold in the milk, followed by the rest of the flour mixture.
• When the batter is almost mixed together (there will still be some lumps), fold in the berries.**
• Pour the batter into the prepared pan and bake for 60-70 minutes. After about 30 minutes of baking, tent a piece of aluminum foil loosely over the bread to prevent burning on the top. When the bread is done an inserted toothpick should come out clean or with a few dry crumbs and the bread should feel firm or slightly springy to the touch .
• Cool fully in the pan before cutting in.
• Whisk together 1 cup powdered sugar with 1 tablespoon lemon juice.
• Whisk in a little more powdered sugar or lemon juice as necessary. It should look white in color, but thin enough to drizzle.
• Remove the cooled bread from the pan, and drizzle the glaze over top.

EASY BLUEBERRY MUFFINS I

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
• In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
• Bake for 20 minutes. Serve hot.