Blueberry Muffin Bread
Is it a muffin? Is it a quick bread? It's both! This Blueberry Muffin Bread is a delicious combination of two favorites. It's perfect for breakfast or a mid-morning snack!
Servings: 10 servings
Calories: 454kcal
Ingredients
For the Streusel
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- 6 Tbsp unsalted butter melted
- ¾ cup all-purpose flour
For the Blueberry Muffin Bread
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter melted
- ¾ cup sour cream
- ½ cup milk
- 2 large eggs
- 2 Tbsp lemon juice ~1 lemon
- 1 Tbsp lemon zest ~1 lemon
- 1 tsp vanilla extract
- 1½ cups blueberries fresh or frozen
Instructions
For the Streusel
- Using a medium bowl, add sugars and cinnamon; stir until well combined.
- Add the melted butter; stir until well combined.
- Add the flour; stir until well combined. Set streusel aside.
For the Blueberry Muffin Bread
- Preheat oven to 350°F.
- Spray a 9”x5” loaf pan with nonstick cooking spray; set pan aside.
- Using a large bowl, add flour, sugar, baking powder and salt; stir until well combined.
- Using a separate mixing bowl, add melted butter, sour cream, milk, eggs, lemon juice, lemon zest and vanilla extract; whisk together until well combined.
- Pour wet ingredients into the bowl with the dry ingredients; stir until just combined.
- Fold in the blueberries.
- Transfer batter into prepared loaf pan.
- Crumble the streusel mixture evenly on top of the batter.
- Bake for 95-100 minutes, or until a toothpick inserted into center of bread comes out mostly clean.
- Let bread cool in pan for 10 minutes before transferring to a wire rack.
- Let bread cool completely before slicing.
Nutrition
Calories: 454kcal | Carbohydrates: 62g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 144mg | Potassium: 205mg | Fiber: 2g | Sugar: 34g | Vitamin A: 681IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 2mg
