Blueberry Muffin Bread
Servings
Makes 1 loaf
Total time
1
hour15
minutesSimple and delicious. And guaranteed to be devoured. Everything you love about a blueberry muffin in loaf size. The one-two punch of Almond Extract in combo with Vanilla Extract give this bread delicious flavor that perfectly accompanies the blueberries.
Ingredients
For the Bread:
1 stick butter
3/4 cup sugar
1 egg
1 tsp Pure Almond Extract
1 tsp Pure Vanilla Extract
2 cups flour
2 tsp baking powder
1 tsp Baker’s Salt
1/2 cup buttermilk
2 cups fresh or frozen blueberries
For the Streusel:
3 Tbl cold butter
2 Tbl flour
2 Tbl brown sugar
Instructions
- Preheat the oven to 350°. Spray a 9X5 muffin pan with nonstick spray. Create the streusel by rubbing together the cold butter, flour and brown sugar until it’s a crumbly consistency. Set in the fridge until ready to use.
- Combine the flour, baking powder and salt.
- Using a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the egg, Vanilla Extract and Almond Extract.
- Add the flour mixture and buttermilk, a little at a time, alternating between the two. Quickly fold in the blueberries. Top with the streusel.
- Bake for 45-50 minutes or until a skewer inserted in the center comes out with only a few moist crumbs. Allow to cool for 20 mins in the pan, then turn out onto a rack to cool completely.
