Blueberry Muffin Bread
Submitted by betty.riordan
Blueberry muffin bread baked as a loaf, half whole-wheat, crowned with a cinnamon-oat streusel. Tender, berry-studded quick bread with a crunchy crumb topping in every slice.
YIELD
4 servingsPREP
20 minCOOK
55 minREADY
2 hrsThis is the bread for anyone who only eats muffins for the crunchy top. Baked as a loaf, it wears a thick cinnamon-oat streusel so every slice gets that craggy, crumbly crown.
The batter splits its flour between whole wheat and white, which adds a gentle nuttiness and a little fiber without turning the crumb dense. The smart move with the blueberries: toss them in a spoonful of cornstarch first, which keeps them suspended through the batter instead of sinking into a purple band at the bottom.
Mix it gently, just until it comes together, and the loaf bakes up moist and tender under that crisp topping.
Kitchen Tips
- Toss the blueberries in cornstarch or a little flour so they stay evenly distributed and do not sink.
- Stir the batter only until combined; overmixing makes quick bread tough and full of tunnels.
- Cut the cold butter into the streusel with your fingers until crumbly for the best crunch.
- Let the loaf cool in the pan for a while before turning it out, or it can break apart while warm.
Variations
- Use frozen blueberries straight from the freezer, unthawed, to avoid streaking the batter.
- Swap in raspberries or chopped strawberries.
- Add lemon zest to the batter for a blueberry-lemon lift.
Ingredients
Directions
In a large bowl, mix together flour, baking soda, salt, cinnamon and baking powder, then set aside.
In a large measuring cup or medium bowl, whisk egg and sugar together until smooth.
Whisk in vanilla, then add in milk and mix until combined.
Pour into dry ingredients slowly, mixing with a spoon until batter comes together.
Add in melted butter and mix until incorporated, then gently fold in blueberries.
Transfer batter to a greased loaf pan.
In a small bowl, combine the streusel ingredients, then use your fingers to cut in the butter. Sprinkle over the bread evenly.
Bake at 350℉ (180℃) for 50 to 55 minutes, or until bread is golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes then carefully remove from the pan and cool completely on a wire rack.
Recipe source: Adapted from How Sweet It Is.
BY SARA
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