Blueberry Muffin Bread
User Reviews
5.0
12 reviews
Excellent
Blueberry Muffin Bread
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Our blueberry muffin bread is loaded with blueberries and has the soft fluffy interior and delicious crust of a yummy blueberry muffin.
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Ingredients
Dry
- 200 grams all purpose flour 1½ cups
- 150 grams white sugar ¾ cup
- 8 grams baking powder 2 teaspoons
- ⅛ teaspoon salt
- 3 grams cinnamon ¾ teaspoon, ground
- 6 grams lemon zest 1 tablespoon, optional
Wet
- 80 grams butter ⅓ cup, melted
- 1 large egg room temperature*
- 80 ml whole milk ⅓ cup
- 80 grams yogurt ⅓ cup
Berries
- 220 grams blueberries fresh or frozen, 1½ cup
Instructions
- Set the oven to 200°C fan/400°F and grease a 9x5 inch baking loaf tin.
- Sieve together 200 grams all purpose flour, 3 grams cinnamon and 8 grams baking powder, then mix in ⅛ teaspoon salt and 150 grams white sugar and set aside.
- In a medium bowl, whisk together 80 grams butter, 1 large egg, 80 ml whole milk, 80 grams yogurt and 6 grams lemon zest.
- Pour the wet ingredients and 220 grams blueberries into the dry ingredients and mix gently till just combined*.
- Spoon the batter into the loaf tin and bake for 35-40 minutes or till a toothpick inserted into the center comes out clean. Allow to cool in the tin before turning out and slicing.
Notes
- *Egg - remove from the fridge an hour before using to bring to room temperature.
- Wash and dry the fresh fruit.
- Frozen berries can be used straight from frozen.
- To measure the flour accurately, spoon it into a measuring cup or bowl then use the back of a knife to level it off.
- Don't over mix the batter, mix till just combined or this will result in dense chewy bread. Small lumps and streaks of ingredients are fine.
- For a sweeter loaf, add more sugar according to your taste.
- some ovens have heat spots which means you may need to turn the baking pan during baking.
- leave the loaf in the pan to cool before turning out.
- make ahead as the flavours develop after resting.
- Once cooled, blueberry muffin bread will last up to 4 days wrapped and stored in a sealed box.
- To prevent it from becoming soggy, wrap in a clean tea towel or kitchen paper before placing in the box. Keep the container in a cool area.
- Don't store in the fridge or wrap in plastic wrap or it may dry out.
- Blueberry bread can also be frozen, sliced or unsliced, for up to 3 months in freezer bags lined with kitchen paper.
- Important tip: Do not stack the slices in freezer bags as they will be difficult to separate later and will take longer to defrost. Instead, arrange them in a single layer.
- Thaw in the fridge or on the kitchen counter overnight.
Nutrition Information
Show Details
Calories
269kcal
(13%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
47mg
(16%)
Sodium
156mg
(7%)
Potassium
186mg
(5%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
321IU
(6%)
Vitamin C
2mg
(2%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 156mg | 7% |
| Potassium | 186mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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