I needed to try a fruity dessert. So I nabbed a Blueberry Muffin Bread recipe off of Pinterest.
Ingredients:
- 1+ cup white sugar ( I make a heaping cup…)
- 1/2 Cup Salted Butter (Melted.)
- 2 eggs
- 1 Tbsp Vanilla Extract
- 1 Cup Milk
- 2 Cups All purpose Flour
- 2 tsp Baking Powder
- 2+ Cups Blueberries (I added a bit more – but you can add to your liking. I used frozen so that they would not mash in all of the mixing.)
I mixed the butter, milk, and sugar together to create a cream just like the recipe stated. Then I added the vanilla extract and eggs and made a semi-homogenous mixture. I placed this in the Bread maker then put the flour on top and blueberries on top of that.
I used the Sweetbread setting on the mixer and 1.5 lb. setting. It was still soft when the Bread Maker was completed so I had to use the oven (which I suspected before the maker finished) 350 oven for 15 m. more. I think I could have upped the size to increase the bake time or (as the original recipe stated) standard oven at 350 for 50-60 m.
Callout if using a bread maker… The berries heavy in the mixture, sunk to the bottom. So adding them in later in the mix cycle or using the oven may be better. Thought being, if you use the oven it will harden the dough quicker and lock the berries in place.
This blueberry muffin bread was a PERFECT texture, consistency and bake. The downside, if any, is that the berries settled to the bottom – so you will want to be aware of that. It is a KEEPER though. It reheats very nicely too. Enjoy.
ww. joe
