Blueberry Walnut Muffin Bread

Blueberry Walnut Muffin Bread

July 11: National Blueberry Muffin Day – Blueberry Walnut Muffin Bread

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 ;-)

Blueberry Walnut Muffin Bread

Blueberry Walnut Muffin Bread

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).

Blueberry Walnut Muffin Bread

Blueberry Walnut Muffin Bread

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.

Blueberry Walnut Muffin Bread

Blueberry Walnut Muffin Bread

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.

Blueberry Walnut Muffin Bread

51

Yield: 1 loaf

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F.
  2. Prepare standard loaf pan with oil, butter or parchment.
  3. Whisk together dry ingredients (flour, salt, baking powder).
  4. Whisk together wet ingredients (eggs, milk, oil, sugar) in separate bowl.
  5. Combine both mixtures, stirring only until blended.
  6. Carefully fold in blueberries and walnuts.
  7. Pour into loaf pan.
  8. Bake at 350 degrees F for 55-65 minutes.
  9. Let cool in pan for about ten minutes before turning out of pan and onto wired rack.

Recipe adapted from allrecipes.com

http://foodstoriesblog.com/2013/07/11/blueberry-walnut-muffin-bread/

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What do you think?

  1. What a great bread idea! I’d want to make French toast out of it…and top it with more blueberry syrup, of course. :)
    Simply Sweet Justice recently posted … Toasted Coconut Chocolate Chip Ice CreamMy Profile

  2. I totally love blueberries! And although I’m actually not a big muffin fan, blueberry muffins rule. I like this bread much better than a muffin, though – easier to cut just a thin slice if that’s all I want (muffins tend to be too big, IMO, and because I’m a pig, I always eat the whole thing!). Good stuff – thanks.
    john recently posted … Summer White Bean and Quinoa SaladMy Profile

  3. Blueberry treats are my weakness this looks so delicious :)

    Cheers
    Choc Chip Uru
    Choc Chip Uru recently posted … CCU Undercover Diary: Patisserie New YorkMy Profile

    • CJ at Food Stories says:

      If blueberries are your weakness then you’re in big trouble because this recipe is bursting with blueberry goodness

  4. Wow…. I can’t imagine how good it taste! :-)
    Mary recently posted … CateringMy Profile

  5. Looks delicious. Yeah for blueberries!
    Debra recently posted … Blackberry-Lime JamMy Profile

  6. Have I ever share with you that I LOVE anything blueberry? What that means is I really, really like this recipe and the fact that it a bread make even better… Yum
    Susan Cooper recently posted … Pretzel Pecan Candy Treats: RecipeMy Profile

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