Blueberry muffins are a big hit in our homes, but sometimes we want to do something different, which is where this Blueberry Muffin Bread comes in. Great for breakfast this sweet bread is easy but super satisfying! Now, while the mint leaves are optional they add a lovely little zing to this recipe, so they’re highly recommended.
Blueberry Muffin Bread
Course: Baking, Breakfast, RecipesCuisine: AmericanDifficulty: Easy
Servings
10
servingsPrep time
10
minutesCooking time
1
hour15
minutesCalories
250
kcalTotal time
1
hour25
minutesSoft, moist bread bursting with juicy blueberries, perfect for breakfast or snacking.
Cook Mode
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Ingredients
1 cup Brown sugar-lightly packed
.5 cup Unsalted butter
.5 tsp Salt
2 Eggs
1 tbsp Vanilla extract
1 cup Milk
2 cups Plain flour
2 tsp Baking powder
2 cups Blueberries-fresh or frozen
.5 cup Mint leaves-or to taste
1 tbsp Lemon zest
Directions
- Preheat your oven to 180 degrees. Grease and line a loaf pan that is about 22cm on the longer side.
- In a bowl, sift the flour, baking powder and salt, stirring to combine.
- In another bowl cream together the butter and the sugar with a beater. Make sure the mixture pales and starts to look a bit fluffy. Add in the lemon zest and beat.
- Add in the vanilla, milk and eggs, beating well.
- Pour the dry ingredients into the wet ingredients, and beat until well combined.
- Turn off the electric beater, and using a spatula or similar add the blueberries and the mint leaves, being careful not to crush them.
- Continue stirring until they are evenly distributed in the mix.
- Pour the mixture in the prepared loaf pan, and bake for 60-75 minutes, allowing to cool for 10 minutes before attempting to remove from the pan. Cooking time will depend on your oven, so start checking at 60 and take out when skewer inserted into middle comes out relatively clean.
Is there a way we can get this in American measurements as well? Maybe a button for conversion?