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The Best Blueberry Muffin Bread with a Sugar Crumb

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5 from 16 reviews

Everything you love about amazing blueberry muffins but as one deliciously soft & moist sweet bread with a delightfully crisp sugar crumb

Ingredients

  • 1/2 cup (8 Tablespoons) butter, unsalted and room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temp
  • 1 large egg yolk, room temp
  • 1 cup warm milk (can be whole-1%)
  • 1 1/2 –2 Tablespoon vanilla bean paste or vanilla extract (I use 2 but I like a strong vanilla flavor with this)
  • 2 1/4 cups all purpose flour (with 1 Tablespoon reserved)
  • 2 heaping teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2– 3 cups blueberries (if you’re using frozen, thaw and strain) See Note about more flour and jammy bottom*
  • 2 Tablespoon coarse sugar

Instructions

  1. Preheat the oven to 350F, and rack in the middle. Line and lightly spray a 9×5″ Loaf Pan with parchment paper.
  2. To the bowl of a stand mixer, add the butter and sugar. Mix for 3 minutes until light and creamy.
  3. Add in the eggs and yolk. Mix for 4 minutes until a light pale, yellow. Be sure to stop and scrape down the sides as needed. Add in the milk and vanilla, and mix just until combined.
  4. Add all of the flour (minus the 1 reserved tablespoon), baking powder, and salt. Mix until combined, stopping to scrape down the sides to incorporate fully.
  5. To a bowl, add the blueberries and reserved flour. Gently mix to coat the berries with the flour. Remove the paddle or mixer blades and add in the coated blueberries plus any residual flour in the bowl. Gently mix.
  6. Pour the batter into the prepared pan, smoothing it out to an even layer. Sprinkle on the coarse sugar and bake for 70-80 minutes or until a cake tester comes out clean/mostly clean. Crumbs are ok but a wet batter is not.
  7. Remove from the oven and place the pan on a cooling rack. Allow the muffin bread to cool in the pan for at least 30 minutes before removing it from the pan and removing the parchment. You should be able to touch the pan and it is room temp to the touch. Cover and store the muffin bread at room temp for 2 days or up to 1 week, covered, in the fridge.

Notes

You can between 2-3 cups of blueberries. I like about 2 1/2 (and I use 2 Tablespoons of flour) where others liked cups. The only negative part about adding 3 full cups is many may still sink even with adding extra flour. This is normal due to the extra weight.

When you add 3 full cups you’ll get a more jammy bottom and not as many blueberries towards the top. Either way is still delicious!

Find it online: https://www.thekitchenwhisperer.net/2022/02/25/the-best-blueberry-muffin-bread-with-a-sugar-crumb/