Blueberry Muffin Bread

IMG_6036I made this last night along with the chocolate chip banana bread from yesterday’s post and it was DELICIOUS! These breads are both for the Licking County Board of Realtors® meeting tomorrow but I actually ended up making an extra loaf of the blueberry bread for my husband and I because it was so good! This is definitely going to be a new go-to recipe for me!


  • 1 cup pure cane sugar
  • 1/2 cup Unsalted Butter, softened
  • 2 eggs
  • 1 Tbsp Vanilla Extract
  • 1 Cup Milk (I used almond milk)
  • 2 Cups Unbleached Flour
  • 2 tsp Baking Powder
  • 2 Cups Blueberries, Fresh or Frozen (save a small handful for topping)
  • 1 tbsp flour (for coating the blueberries)


  1. Preheat the oven to 350º degrees.
  2. Grease a 9 inch loaf pan.
  3. Cream together the butter and sugar.
  4. Add the eggs, vanilla and milk beating well (it may look a little lumpy but once you get your dry ingredients in there, the consistency should look normal).
  5. Add the dry ingredients and beat until well combined.
  6. Coat your blueberries in the flour to help them from sinking to the bottom of your loaf.
  7. Add blueberries and mix in gently with a spatula being careful not to crush the berries.
  8. Pour the batter into your loaf pan and add a few extra berries to the top so it will come out looking attractive!
  9. Bake for 50-65 minutes or until a cake tester comes out clean.
  10. Allow to cool in pan for at least 30 minutes before removing to finish cooling.
  11. Enjoy!

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