Homemade Blueberry Muffin Loaf
This easy, moist blueberry muffin loaf is a delicious way to use up leftover berries and makes the perfect breakfast or snack!
Ingredients
- For the Loaf:
- - 1½ cups all-purpose flour
- - ½ cup granulated sugar
- - ½ tsp baking powder
- - ¼ tsp baking soda
- - ¼ tsp salt
- - ½ cup unsalted butter melted and cooled
- - 2 large eggs
- - ½ cup sour cream or plain yogurt
- - 1 tsp vanilla extract
- - 1 cup blueberries tossed in 1 tbsp flour
- For the Crumb Topping:
- - ⅔ cup all-purpose flour
- - ⅓ cup granulated sugar
- - ⅛ tsp salt
- - 4 tbsp butter melted
Instructions
- Preheat oven to 350°F. Grease or line a 9x5 loaf pan.
- In a bowl, whisk together dry ingredients.
- In another bowl, whisk together melted butter, eggs, sour cream, and vanilla.
- Stir dry ingredients into wet just until combined.
- Fold in floured blueberries.
- Pour into loaf pan and top with crumb topping.
- Bake for 50–60 minutes or until a toothpick comes out clean.
- Cool in pan 10 minutes, then move to wire rack.
Notes
- Great for freezing. Slice before storing.
- Substitute lemon zest for extra brightness.
- Substitute lemon zest for extra brightness.