Blueberry Muffin Bread: A Cozy Breakfast Loaf

 Transform your favorite blueberry muffins into a delightful quick bread with this simple recipe. This tender, moist loaf captures all the charm of classic blueberry muffins but in a sliceable form that's perfect for breakfast, brunch, or an afternoon snack.

Ingredients

For the Bread:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 cups fresh or frozen blueberries
• 1 tablespoon lemon zest

For the Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 3 tablespoons cold butter, cubed
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually fold the flour mixture into the butter mixture, alternating with milk, beginning and ending with flour. Mix until just combined – don't overmix.
5. Toss blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them and lemon zest into the batter.
6. For the streusel topping, combine flour, sugar, and cinnamon in a small bowl. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
7. Pour batter into prepared loaf pan and sprinkle with streusel topping.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil.
9. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Storage and Serving

Store your Blueberry Muffin Bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Serve slices plain or lightly toasted with butter.

Recipe Tips

• If using frozen blueberries, don't thaw them before adding to the batter
• Coating blueberries in flour helps prevent them from sinking to the bottom
• The lemon zest is optional but adds a bright, fresh flavor that complements the blueberries
• For extra tenderness, use room-temperature ingredients
• The bread is done when a toothpick comes out clean and the top springs back when lightly pressed

This Blueberry Muffin Bread makes a wonderful gift and freezes beautifully for up to three months. Just wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.