July 11 is National Blueberry Muffin day. Even though I love muffins, I just wasn’t in the mood for the portioning out so I decided to make blueberry muffin bread. Much easier and tastes great. Plus, I made blueberry muffins last year ;-)
Last year, I used lower carb ingredients but this year I’m using just plain old, regular ingredients. Something I almost never do but I’m in a teeny, tiny kitchen so I’m only using the basics, right now. Because this bread was made with regular sugar, I expected it to be too sweet and overpowering but I was wrong. The sweetness level is very reasonable. In fact, my husband sprinkled some confectioners sugar on top of his slice (which I thought was overkill but to each his own, right).
Normally when I bake muffins or quick breads, I use dried ingredients so this was a real treat to use real blueberries. This bread was just bursting with blueberry goodness and a welcome change.
Honestly, I see this recipe as being very valuable as a standard muffin/bread recipe that could be utilized as a starting point for many variations. The possibilities are endless.
- 3 cups whole wheat pastry flour
- 1 tsp sea salt
- 4 tsp baking powder
- 2 eggs
- 1 cup milk, 1%
- 3 Tbsp grapeseed oil
- 1 cup sugar
- 1 cup fresh blueberries
- 1/2 cup walnuts, coarsely chopped
- Preheat oven to 350 degrees F.
- Prepare standard loaf pan with oil, butter or parchment.
- Whisk together dry ingredients (flour, salt, baking powder).
- Whisk together wet ingredients (eggs, milk, oil, sugar) in separate bowl.
- Combine both mixtures, stirring only until blended.
- Carefully fold in blueberries and walnuts.
- Pour into loaf pan.
- Bake at 350 degrees F for 55-65 minutes.
- Let cool in pan for about ten minutes before turning out of pan and onto wired rack.
Recipe adapted from allrecipes.com