Blueberry Muffin Bread

Continuing on my breakfast kick, I’d like to introduce you to this delicious Blueberry Muffin Bread recipe. I love the idea of muffins for breakfast. Highly portable and easy to grab as your rushing out the door making sure your work access badge and keys are in hand. And let’s just be honest, who doesn’t love a muffin?

The fantastic part of Muffin Bread is it gives you the same attributes of it’s traditional cousin, while forgoing the work of actually partitioning out and baking individual muffins. And, did I mention they’re made with mostly whole wheat flour?

The recipe comes together in roughly 7-10 minutes, then spends 55 minutes in the oven while you’re doing better things…like making your way through the third season of “White Collar” on Netflix. I portioned mine into three paper loaf molds. Once cooled, I wrapped one in foil and a ziploc bag for storage in the freezer. I also gifted another to our friends recently returned from their honeymoon. The third…well, Casey and I finished it off in three days…

Blueberry Muffin Bread

adapted from “How Sweet It Is”

• 2 and 1/2 cups whole wheat pastry flour
• 1 cup all purpose flour
• 1 and 1/2 tsp baking powder
• 1 tsp baking soda
• 1 generous teaspoon cinnamon
• 1/4 tsp salt
• 2 large eggs
• 2/3 cup loosely packed brown sugar
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 2/3 cup milk
• 1/2 cup (1 stick) butter, melted and cooled
• 1 and 1/2 cup fresh blueberries

Preheat the oven to 350 degrees.

Mix together all ingredients through the salt. In a separate bowl, combine eggs and sugars together until smooth. Whisk the vanilla and slowly add the milk. Carefully combing the dry ingredients, mixing gently with a spoon until the batter comes together. Complete by adding in the melted butter until incorporated, followed by the blueberries. You can add all the batter to a large loaf pan (sprayed with non-stick spray) or divide out into smaller loaf pans. Either way, bake for 50-55 minutes until the loaf is golden. Test by sticking a toothpick in the center. If it comes out clean, you’re good to go!

I opted for a glaze made with fresh squeezed lemon juice and powdered sugar. To my detriment, I did not measure the proportions. Start with the juice of one lemon, then add powdered sugar in tablespoon proportions until you’ve reached your desired consistency.

• baking
• blueberry
• blueberry bread
• breakfast
• muffins