Why is my blueberry muffin bread dry?

Dry blueberry muffin bread usually happens because of overbaking or adding too much flour. Always check the bread a few minutes before the suggested baking time to avoid this issue.

Can I use frozen blueberries?

Yes, frozen blueberries work well in blueberry muffin bread. Just add them directly to the batter without thawing to prevent excess moisture.

How do I store blueberry muffin bread?

Store blueberry muffin bread in an airtight container at room temperature. For longer storage, keep it in the refrigerator or freezer.

Can I freeze blueberry muffin bread?

Yes, blueberry muffin bread freezes very well. Wrap it tightly and store it in the freezer for up to three months. Thaw it at room temperature before serving.

Blueberry Muffin Bread: Soft and Moist Homemade Recipe

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Blueberry muffin bread is a soft, moist, and easy-to-make loaf packed with juicy blueberries, perfect for breakfast, snacks, or dessert.

Author: Emily
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8-10 slices) 1x
Category: Breakfast

Ingredients

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2 cups all-purpose flour
3/4 cup granulated sugar
2 large eggs
1/2 cup melted butter or vegetable oil
1/2 cup milk or yogurt
1 1/2 cups fresh or frozen blueberries
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon lemon zest (optional)

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Instructions

Preheat oven to 350°F (175°C) and grease or line a loaf pan.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, mix sugar, eggs, melted butter, milk, and vanilla extract.
Gradually combine dry ingredients with wet ingredients, mixing gently until just combined.
Toss blueberries in a little flour, then fold them into the batter.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool before slicing and serving.

Notes

Avoid overmixing to keep the bread soft and tender.
Coat blueberries in flour to prevent sinking.
Use frozen blueberries without thawing to avoid excess moisture.
Store in an airtight container for up to 3 days at room temperature.
Freeze slices individually for longer storage.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 14g
Sodium: 180mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg

Find it online: https://recipeshots.com/blueberry-muffin-bread/