Blueberry Muffin Bread Recipe
Not wanting to take the time to make muffins and needing to use some blueberries I had fresh-frozen... I decided to use my favorite blueberry muffin recipe to make this new favorite Blueberry Muffin Bread! I hope you like it as much as we do!
Ingredients
- 1 egg (beaten)
- 3/4 cup whole buttermilk
- 1/4 oil (I use peanut oil)
- 1 1/2 cups self -rising flour
- 1 cup sugar
- 2 teaspoons baking powder (yes even with self-rising flour)
- 3/4 cup fresh blueberries (freeze before using)
Directions
- Preheat oven to 400 degrees F
- Mix all dry ingredients together before adding wet ingredients
- Add oil
- Add buttermilk
- Add beaten egg
- Mix all ingredients together.. batter will be very thick... before adding frozen blueberries, toss them in 1/4 cup flour that has 4 tablespoons of sugar added to it... this will keep the blueberries from sinking to the bottom of the batter when baking... Add the blueberries to the batter but do not over mix... Pour into a greased loaf pan, bake for 40 minutes or until a toothpick inserted comes out clean... slice and serve with butter...
- *freezing the blueberries keeps them from 'bleeding' into the batter
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 12 servings | |
| Calories 136 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 429mg | 18% |
| Potassium 55mg | 2% |
| Total Carbs 30.3g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 18.32g | 12% |
| Protein 2.58g | 4% |
