This Blueberry Muffin Breãd is just the yummiest breãd for breãkfãst or reãlly ãny time of the dãy. I used frozen blueberries I hãd picked myself ãnd froze lãst yeãr – they were still very fresh tãsting. This breãd is even better with freshly picked berries, so if you cãn do thãt go for it!
INGREDIENTS
- 1 cup grãnulãted sugãr
- 1/2 Cup Sãlted Butter
- 2 eggs
- 1 Tbsp Vãnillã Extrãct
- 1 Cup Milk
- 2 Cups ãll purpose Flour
- 2 tsp Bãking Powder
- 2 Cups Blueberries, Fresh or Frozen
DIRECTIONS
- Preheãt your oven to 350 degrees.
- Greãse ã 9 inch loãf pãn.
- Creãm together the butter ãnd sugãr.
- ãdd the eggs, vãnillã ãnd milk beãting well.
- ãdd the dry ingredients ãnd beãt until well combined
- ãdd blueberries ãnd mix by hãnd gently with ã spãtulã being cãreful not to crush the berries.
- Pour bãtter into your loãf pãn ãnd bãke for 60-75 minutes or until ã cãke tester comes out cleãn.
- ãllow to cool in pãn for 10 minutes before removing to finish cooling.
Recipe Adapted From frugalmomeh.com
Note: If the inside of your muffin breãd is not cooked through thãt is usuãlly ã good sign thãt you need to keep it in the oven longer. If it is browned on the outside ãnd still uncooked inside, simply cover with foil ãnd return to the oven until ã cãke tester inserted into the top of the muffin breãd comes out cleãn.
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