There’s just something about the warmth of freshly baked goods that brings a smile to my face. When I first made this blueberry muffin loaf for my family, the aroma wafting through the kitchen was pure magic! It’s the perfect comfort food—soft, moist, and bursting with juicy blueberries. I often find myself baking this blueberry muffin loaf for brunch, and let me tell you, it’s always a hit. Whether you’re cozying up at the breakfast table or enjoying an afternoon snack with the kids, this dish is a delightful treat that makes every moment feel special.
Why It Works
Let me tell you why this one’s always a hit in my house:
- Easy to make: With just a few simple ingredients and minimal prep time, I can whip this loaf together even on our busiest mornings. I love that I don’t have to spend ages in the kitchen, leaving more time for cuddles and chaotic playtime!
- Versatile: This blueberry muffin loaf is a fantastic brunch loaf with fruit that can be modified in so many ways. Sometimes I switch in rasberries, and other times I toss in some chocolate chips if I feel like indulging—my kids love that!
- Family-friendly: My little ones adore selecting and folding in the blueberries. It’s a wonderful bonding experience that makes baking with the kids a joyful memory. Every slice feels like a family hug!
Blueberry Muffin Loaf
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter melted
- 2 eggs
- 1 cup buttermilk
Fruits
- 1 cup fresh blueberries or frozen, as preferred
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, eggs, and buttermilk, mixing well.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ingredients List
– Dry Ingredients
– 2 cups all-purpose flour
– 1 cup sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– Wet Ingredients
– 1/2 cup unsalted butter (melted)
– 2 eggs
– 1 cup buttermilk
– Fruits
– 1 cup fresh blueberries (or frozen, as preferred)
Ingredient Swaps
One of my favorite parts about this blueberry muffin loaf is how adaptable it is! If you’re out of buttermilk, you can easily substitute regular milk with a splash of vinegar or lemon juice to create your own homemade buttermilk. Also, if you’re looking to cut down on sugar, you can reduce the sugar slightly without compromising on moisture and flavor. Feel free to swap the blueberries with any fruit of your choice, like diced peaches or even a combination of berries!
How to Make blueberry muffin loaf
Step 1: Prepping the Oven
Preheat your oven to 350°F (175°C) and grease a loaf pan. A well-greased pan ensures the loaf slides out easily when it’s time to serve. Nothing worse than a loaf that refuses to budge!
Step 2: Whisking the Dry Ingredients
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step is crucial for getting your dry ingredients well-combined and fluffy before adding any liquids. It makes all the difference!
Step 3: Mixing the Wet Ingredients
In another bowl, combine melted butter, eggs, and buttermilk, mixing well. Watching the butter blend into the mixture is my favorite part—it’s like watching magic happen!
Step 4: Combining Wet and Dry
Pour the wet ingredients into the dry ingredients, stirring until just combined. Don’t overmix, or your loaf will lose its fluffy texture! Gently fold in the blueberries—try not to crush them, as you want those beautiful bursts of blueberry throughout the loaf.
Step 5: Baking Time
Pour the batter into the prepared loaf pan and Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Oh, that fragrance wafting through the house is irresistible!
Step 6: Cooling
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This step is so important! If you cut too soon, the loaf might crumble.
Serving & Garnish
This blueberry muffin loaf is delightful just on its own, but I like to serve it warm with a pat of butter, especially on chilly San Diego mornings. Sometimes, I’ll drizzle a little honey or maple syrup on top for an added touch of sweetness—my kids absolutely love it! As a family tradition, we enjoy a slice while sharing our favorite moments of the week over a cozy brunch at the table.
Common Mistakes to Avoid
- Overmixing: This can lead to a dense loaf! Remember, just mix until combined.
- Not greasing the pan: You may end up with bits of loaf stuck to the pan. A well-greased pan is a must!
- Using cold ingredients: Make sure your eggs and buttermilk are at room temperature. This helps with even baking.
- Not cooling before slicing: Waiting for it to cool helps maintain its structure and moistness.
Storage & Reheating
Store any leftover slices in an airtight container at room temperature for up to 3 days. If you’re lucky enough to have leftovers, you can also freeze slices for up to a month. Just wrap them tightly in plastic wrap, and when you want a slice, thaw overnight in the fridge and warm them up in the morning for a taste of that homemade goodness.
A Little Note from Me
The joy of baking with my kiddos is one of my greatest treasures. Just the other day, Mateo insisted on measuring the flour while Camila meticulously placed the blueberries in the batter, making sure each slice would be perfectly dotted. Their laughter and excitement filled the kitchen, reminding me that it’s not just about the result but the moments we share along the way.
FAQs
Q: Can I use other fruits in this recipe?
A: Absolutely! This blueberry muffin loaf can be easily transformed into a delightful brunch loaf with fruit by substituting blueberries for your favorite fruits like raspberries or even cranberries.
Q: How do I know when the blueberry muffin loaf is done?
A: It’s properly baked when a toothpick inserted in the center comes out clean or with a few moist crumbs. If it comes out wet, it needs more time!
Q: Can I make this gluten-free?
A: Yes! You can use a 1:1 gluten-free baking flour blend for a gluten-free version of this blueberry muffin loaf.
Q: What can I do with leftover buttermilk?
A: Leftover buttermilk can be used in many recipes, from pancakes to salad dressings. It’s a useful staple to keep on hand!
Q: What’s the best way to store this loaf?
A: Store the loaf in an airtight container at room temperature for a few days, or freeze slices for later enjoyment. They thaw beautifully!
If you give this recipe a try, I’d love to see your take! Leave a comment below or tag @YummyCrafter on Pinterest. Let’s bake joy together!
