My favorite blueberry muffin recipe turned into a loaf of muffin bread! Just like the muffins, it’s stuffed with juicy blueberries and topped with some sparkling sugar for a sweet crunch.
Let’s talk about blueberries for a second, shall we?
They’re so inconspicuous. Little blue, matte, inconspicuous spheres. They look a little like tiny Death Stars, right down to the vulnerable opening – do a Google search of the two side by side, I’m telling you. To this day, I’m always amazed that when baked they can explode into little purple pieces of art.
The color gets me every time, like I’ve forgotten what it looks like. It’s what gave the whipped cream in my meringue nests such a beautiful shade of purple. I think that’s part of why I like making blueberry muffins – the color contrast is just so pretty!
Last weekend I wanted blueberry muffins, but at the same time I wanted bread… and I kinda felt like eating blueberry muffins and bread was going to be carb and starch overkill. I’d never made bread out of my favorite blueberry muffin recipe, so why not now?
I made a couple changes to the temperature and cooking time, but otherwise I more or less left the recipe as is. I swapped in buttermilk instead of regular milk (just because I had it on hand) and added a bit of lemon zest (also because I had it on hand from another recipe I was making in parallel). It will be a bit more dense than the muffins, but not in a way that makes you feel like you’re eating something heavy. I almost prefer it to the muffins because there’s more surface area to accommodate slabs of butter. Oh, warm, melty butter – how I love you so ❤️
Temperature & Time
For my muffins, I have you start at 425° F and then turn it down to 375° F to get them the big and fluffy. For this bread, you want to turn the temperature down to 350° F because you’re baking them for more than twice as long (60 minutes, as opposed to 28 minutes for the muffins). This will keep the inside nice and moist, but the top will have a nice crunch and might develop a big, beautiful crevasse of blueberry-y muffin-y goodness.
Consider waking up before everyone else in the house and make this one on Saturday morning and let the smell waft into their bedrooms and lure them awake ❤️
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 eggs
- 1 cup granulated sugar
- 1 cup buttermilk
- ½ cup canola oil
- 1½ teaspoons vanilla extract
- 2 cups fresh or frozen blueberries
- Zest of one lemon, optional
- Sparkling sugar, for garnish
- Preheat oven to 350° F. Spray a 9x5 loaf pan with non-stick spray.
- In a large bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
- In a medium bowl, whisk together eggs and sugar – don’t overmix! Whisk until just combined.
- Add milk, oil, and vanilla and whisk until just combined.
- Add egg mixture to flour mixture. You don’t want to overmix, but just stir long enough that all the flour has been incorporated.
- Gently fold in blueberries until just combined.
- Optional: Fold in lemon zest.
- Pour batter into prepared pan.
- Optional: Add a little sparkling sugar to the top (and of course I do, because sugar).
- Bake for 60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
To reheat, just pop it in the microwave for 10-15 seconds.