Blueberry Muffin Bread

Name: Blueberry Muffin Bread
Prep time: 2 h 20 min
Total time: 2 h 40 min
Yield: 2
Ingredients: 3/4 cup almond milk (or any milk you have); 1 egg; 3 tablespoons water; 2 tablespoons butter, room temperature, cut into 1-inch cubes; 3 cups bread flour; 3 tablespoons sugar; 3/4 teaspoon salt; 1/4 teaspoon nutmeg; 2 1/4 teaspoons active dry yeast; 1/3 cup dried blueberries

1 Ratings

0 Reviews

Prep 2 hr 20 min
Total 2 hr 40 min
Servings 2

A light, airy version of your favorite blueberry muffin, in bread form. MORE+ LESS-

By Girl Versus Dough

Updated April 25, 2017

Ingredients

3/4

cup almond milk (or any milk you have)

egg

tablespoons water

tablespoons butter, room temperature, cut into 1-inch cubes

cups bread flour

tablespoons sugar

3/4

teaspoon salt

1/4

teaspoon nutmeg

2 1/4

teaspoons active dry yeast

1/3

cup dried blueberries

Steps

Hide Images

1

In a large bowl, combine flour, sugar, salt, nutmeg and yeast.
2

In a small bowl, combine milk, egg, water and butter.
3

Pour wet ingredients into dry ingredients. Mix.
4

Add blueberries to mix. Stir with a spatula until a shaggy dough forms. Dump contents onto counter and knead until soft and smooth, about 10 minutes.
5

Place kneaded dough in greased bowl. Cover and let rise until doubled, about 60-90 minutes.
6

Punch dough down and divide in half. Shape dough pieces into loaves and place in two greased 8 x 5-inch loaf pans. Cover and let rise until doubled, about 60 minutes.
7

Preheat oven to 350°F. Bake loaves about 20-25 minutes until golden brown on top. Cool completely in pans on a wire rack before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Few foods are as quintessential to baking as blueberry muffins. They are the archetypal foray into baking; if you've made blueberry muffins from scratch, it's as though you've arrived. Considering they've been around for so long, it seems everyone has developed her favorite version. Some love the ones straight from the box; others like to create their own batters mixed with cranberries or chocolate chips. Some keep it simple with blueberries alone. Now that berries are in season (along with a plethora of other tasty fruit: Apricots! Peaches! Plums! The grocery store and farmers market is a carnival of delicious summer produce), it's the perfect time to make those muffins you've always loved waking up to the smell of in the morning, or mixing the batter yourself with a nice big cup o' joe by your side. For me, I've been getting a little sick of them. Muffins, that is. Much as I love a good muffin, they are sometimes too sugary and too cakey for my taste at breakfast. I'm one of those people who will take an egg and wheat toast any day over a gooey muffin or frosted doughnut in the morning. Unless there's pie involved - but that's a whole other story. Yet blueberry muffins are still a staple of my summer, so I decided to create a compromise in the form of blueberry muffin bread. Sweet and dense enough to retain that beloved blueberry muffin taste and texture, but still light and airy enough to avoid being overly sugary and cakey, it's the best of both worlds. I'm sad to say that I used dried blueberries in my recipe rather than fresh ones. It was a matter of convenience for me. I'm sure fresh, frozen blueberries will work just as well, if not better, in this dough. Mixed with a hint of nutmeg, a warm slice of this bread spackled with butter is the tastiest new way to eat your blueberry muffin at breakfast.