This Blueberry Muffin Bread is the perfect easy recipe. It will remind you of your favorite moist blueberry muffin. Made with self-rising flour, it’s short on ingredients, but big on that delicious breakfast taste you crave in a quick bread.
This Blueberry Muffin Bread is the perfect easy recipe. It will remind you of your favorite moist blueberry muffin. Made with self-rising flour, it’s short on ingredients, but big on that delicious breakfast taste you crave in a moist quick bread.
1 pint fresh blueberries or frozen blueberries, thawed
1 tablespoon self-rising flour*
1/2 cup olive oil or melted butter***
1 1/2 cups sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 tsp. lemon zest (from 1 lemon)
2 1/4 cups (270g) self-rising flour*
1 cup vanilla yogurt**
Preheat oven to 350 degrees F. Coat a loaf pan with nonstick cooking spray or line with parchment paper; set aside.
Toss blueberries with 1 tablespoon flour; set aside.
In a large bowl, beat oil and sugar with an electric mixer or in the bowl of a stand mixer until light and fluffy. Beat in eggs one at a time; stir in vanilla and lemon zest. Beat in flour and yogurt, alternating and mixing just until blended. Stir in blueberries.
Pour batter into prepared loaf pan. Bake in preheated oven until top of the bread is golden brown and a wooden pick inserted into center of bread comes out clean, about 1 hour. Let bread cool in pan 10 minutes; turn out onto a wire rack or cooling rack, and let cool completely. Store in an airtight container, or wrap in aluminum foil and place in a sealed freezer bag.
*How to make self-rising flour: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
**You could also use plain yogurt or buttermilk here. Just note that the bread will be slightly less sweet.
***I don’t typically use unsalted butter, but you could substitute it here.
Prep Time:10 min
Cook Time:1 hour
Serving Size:1 slice
Keywords: blueberry muffin bread
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