Description
A soft and moist blueberry muffin bread with juicy berries and a cinnamon crumb topping. Made in one bowl with simple steps, perfect for breakfast or snack slices.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon alcohol-free vanilla extract
1/2 cup sour cream or Greek yogurt
1/4 cup whole milk
1 1/2 cups blueberries (fresh or frozen)
1 tablespoon flour for coating berries (1 1/2 tbsp if frozen)
1/4 cup all-purpose flour (crumb topping)
1/4 cup granulated sugar (crumb topping)
2 tablespoons cold butter, cubed (crumb topping)
1/2 teaspoon cinnamon (crumb topping)
Instructions
1. Heat oven to 350°F and line a 9×5 inch loaf pan with parchment paper. Let eggs and milk come to room temperature.
2. Whisk flour, baking powder, salt, and cinnamon in a bowl. Make a well in the center.
3. Add melted butter, sugar, eggs, vanilla, sour cream, and milk. Whisk smooth, then fold dry mix in gently until just combined.
4. Coat blueberries with flour and fold them into the batter using a few gentle turns.
5. Mix crumb topping flour, sugar, cinnamon, and butter until crumbly.
6. Spread batter into pan, sprinkle topping over it, and bake 50 to 60 minutes until a toothpick shows moist crumbs.
7. Cool in pan 15 minutes, lift out, and cool before slicing.
Notes
Frozen berries work well; do not thaw before mixing.
Avoid overmixing batter to keep bread soft.
Store wrapped at room temperature for several days or freeze slices for longer keeping.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 16g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g