cup almond milk (or any milk you have)
tablespoons butter, room temperature, cut into 1-inch cubes
teaspoons active dry yeast
cup dried blueberries
In a large bowl, combine flour, sugar, salt, nutmeg and yeast.
In a small bowl, combine milk, egg, water and butter.
Pour wet ingredients into dry ingredients. Mix.
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.
Place kneaded dough in greased bowl. Cover and let rise until doubled, about 60-90 minutes.
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.
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.
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.
Bakerella's Insanely Easy Blueberry Muffin Bread Pudding
Bread pudding is a great way to turn stale or leftover bread into a dessert that can be made in endless flavor combinations.
Angie Dudley, a.k.a Bakerella, is the author of the New York Times best-selling book Cake Pops and creator of Bakerella.com. Visit PEOPLE.com on Fridays for her sweet spin on celebrity recipes and more.
Bread pudding is a great way to turn stale or leftover bread into a dessert that can be made in endless flavor combinations.
Gail Simmons makes a [premium title=”Peachy Bread Pudding” url=”https://www.people.com/people/premium/celebfood/recipe/0,,20713439,00.html”] that sounds amazing, but without having any fruit handy, I decided to try a bread pudding with some leftover blueberry muffins. It’s perfect since the fruit is already baked in!
To start, cut four jumbo blueberry muffins (either from your favorite bakery or homemade from your favorite recipe) into small cubes and place in a deep 2-quart dish.
Whip up a few easy ingredients — your bread pudding will soak in this creamy mixture to become extra-delicious.
After you pour the combined mixture all over the muffin pieces, you’re almost done. Just chill in the refrigerator for at least an hour, then throw it in the oven to bake. It’s that easy!
When out of the oven, sprinkle the top with powdered sugar, or turn this into a breakfast dish by drizzling it with maple syrup. Just peachy. I mean, blueberry-y!
Easy Blueberry Muffin Bread Pudding
4 jumbo blueberry muffins
Powdered sugar, for dusting
1. Cut muffins into small cubes and set aside.
2. In a medium bowl, whisk eggs, sugar, cinnamon, milk, cream and vanilla until combined.
3. Arrange blueberry muffin pieces in a lightly greased 2 quart baking dish.
4. Pour mixture on top so all of the muffin pieces are covered. Press bread down to coat if necessary. Let soak for an hour or overnight.
5. When ready to bake, preheat oven to 325 degrees. Sprinkle top of bread pudding with brown sugar and bake for 60 minutes. Let cool for a few minutes, then sprinkle with powdered sugar and and serve warm.
What Is Self-Rising Flour?
Before we jump into the recipe, we need to talk flour. This bread is special because it uses self-rising flour. Self-rising flour is a staple ingredient in England and in most southern recipes. Self-rising flour is as it sounds a flour that will rise on its own. No it’s magic. It contains a leavening agent! And salt. Once you have tried using it in a recipe, you will love it. I promise.
Self-rising flour, invented by Henry Jones in the 1800s, and is what gave rise to the popular mixes like Jiffy and Bisquik. (Source: The Kitchn)
Blueberry Oatmeal Muffin Bread
A toastable bread with the texture and sweetness of a muffin, only healthier for you. Loaded with whole grains, oats and fresh, plump blueberries, this Blueberry Oatmeal Muffin Bread is a great way to start your day.
Who loves winter? Anyone, anyone, Bueller? Today, the wind is whipping around like a tornado is going to blow through the neighborhood at any moment. I think I may have seen a mini snownado rolling through the backyard a minute ago. It’s brutal and cold and it’s making me want to move to a warmer climate asap. I won’t complain too much though because a friend of mine lives in Boston. Have you seen Boston lately? They got a little bit of snow the past few weeks. Just a coating. It’s absolutely horrifying. So, anyone else in the Boston area….I’m sending you surface of the sun warm, sunny thoughts.
What to do when it’s too cold to even walk to the mailbox? Bake….bake your heart out. But bake things that won’t add inches to my thighs, butt, legs, you name it. Bake something productive, heart-warming and heart-healthy…like muffins. But you know what’s better than just a muffin….a toasted muffin. However, toasting muffins can be tricky because they’re shaped all rounded and you can’t really fit them into the slot in the toaster. If you have a toaster oven then this isn’t an issue but I don’t own one so stuffing a muffin into my toaster is quite the scene, as is removing it from the toaster. Solution? Turn that muffin into a loaf of bread that can be sliced and diced until your heart’s content.
I started with an old, old, very ancient recipe of mine from back in the days when I didn’t really know what the heck I was doing with the blog. I adapted my Morning Glory Muffin recipe a bit to include the oatmeal and blueberries, and I omitted all things Morning Glory. I also replaced the olive oil called for in the recipe and used a less flavorful canola oil. Equally healthy but without the “in your face” olive flavor that took away from my blueberry muffin fantasy. What resulted was an uber healthy bread packed full of healthy grains and blueberries that’s moist, tender and toastable. It’s great just sliced and served with a little bit of White Chocolate Macadamia Nut Butter but toasting it makes it so comforting and crisp.
We only have a few more weeks of winter, friends. Let’s just bundle up, eat some bread and wait for the robins to arrive. They’ll be here before you know it and then we can fire up those grills.
Turn Stale Muffins Into a Killer Casserole
Having people over for brunch always sounds like such fun. I imagine waking up when the sun is just rising and doing a bit of yoga while the coffee brews. I’ll then start to whip up a meal: fluffy quiche and popovers, fruit salad of course, and maybe a quick bread or two. I’ll be sticking fresh dahlias in a vase when the doorbell rings at 11 a.m. on the dot and greet my friends with a glass of fizzy punch. OK, not so much in reality. After snoozing through four alarms and realizing I forgot to buy an extra dozen eggs, by 10:15 I have some serious decision making to do. Do I spend a small fortune and order bagels? Do I just call everyone and pull a Mean Girls-level “I’m sick.”? No. I cube the blueberry muffins going stale on my counter and make a sweet casserole that tastes like bread pudding and coffeecake and freshly baked muffins all at once. I win brunch.
The stale muffin situation going on in this recipe isn’t just for those who forget to shop𠅋lueberry muffin casserole actually tastes better if your muffins have begun to go stale, as the casserole is baked with a custardy liquid. Some bakeries and grocery stores offer discounts on day-old baked goods, so if you’re lucky you may be able to spend less than buying fresh ones for the sole purpose of letting them go stale.
Grab 12 large muffins. If the muffins are on the smaller side, use 13 or 14. Cube the muffins into rough 1-inch chunks.
Preheat the oven to 350ய and line a sheet tray with parchment paper. Spread the muffin chunks on the sheet tray and bake for 15-20 minutes to draw out excess moisture in the muffins. Leave the crisped muffins out to cool. If your muffins weren’t already stale, bake at 300ய for 30-60 minutes, checking every ten minutes or so after 30. All fresh muffins are different degrees of moist, so some may take longer than others.
Meanwhile, whisk together 2 eggs, ½ cup cream, 1 ⅓ cup whole milk, 2 tablespoons brown sugar, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon in a medium bowl.
Transfer the muffin chunks to a greased 9x13-inch baking dish and pour the egg mixture over the muffins. Cover the dish with foil or plastic wrap and leave it in the fridge for about 15 minutes.
Uncover the dish and transfer the it to the oven. Bake the bread pudding for 40-50 minutes, or until it’s firm enough that the casserole won’t jiggle when nudged. Let it cool for at least 10 minutes, then scoop into bowls with fresh blueberries and chopped toasted almonds.
This muffin is the one to go to for a well-behaved, consistent recipe. It does very well with any kind of berry. The batter will also keep, once mixed, for up to a week in the refrigerator. It's nice to wake up, turn on the oven, make your morning coffee, scoop two muffins, pop them in to cook, and by the time you've fetched the paper and let the dog back in, you're ready to settle down for a wonderful, warm, fresh-baked treat.
- 2 1/4 cups (269g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 to 3/8 teaspoon salt, to taste
- 1/4 cup (50g) vegetable oil or 4 tablespoons (57g) unsalted butter, at room temperature
- 3/4 cup to 7/8 cup (149g to 174g) granulated sugar*
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (113g) sour cream or yogurt (full-fat will yield the most tender muffins)
- 1 1/2 cups (213g) blueberries, fresh or frozen , for garnish, optional
Preheat the oven to 375°F. Line a muffin pan with papers, and grease the papers.
Measure the flour by gently spooning it into a cup, then sweeping off any excess. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
In a large bowl, beat the butter or vegetable oil and sugar with a hand-held or stand mixer, until light and fluffy. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high. If using butter, the mixture should turn almost white in color if using oil, the mixture should look frothy.
Scrape down the bowl to make sure all the butter or oil is incorporated, then add the eggs one at a time, beating well after each addition.
The secret to baking with frozen blueberries
Add the vanilla and sour cream or yogurt, and mix until incorporated.
Add the dry ingredients and mix on low speed just until the batter is smooth. The batter will be very thick, almost like cookie dough.
Fold in the berries by hand. If you use frozen berries, the batter will become even stiffer don't worry about it, it's fine.
Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Again, the batter will be thick and stiff don't expect it to settle. Sprinkle with regular granulated or coarse white sugar, if desired.
Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean.
Remove them from the oven, and take them out of the baking pan as soon as you can and transfer to a rack to finish cooling. (Leaving hot muffins in the pan creates steam that will toughen the muffins as they sit.)
Store leftovers for a couple of days at room temperature in an airtight container, or freeze for up to 1 month.
Tips from our Bakers
You can use any kind of fresh berry, dried fruit, diced peaches, bananas, or nectarines in this recipe. Canned blueberries are fine, but drain them well first and make sure you have 1 3/4 cups (273g) of berries.
Why Are These Our Favorite Blueberry Muffins?
Originally published on this day in 2014, these blueberry muffins are a personal and reader favorite. I found myself baking the muffins often, swapping blueberries for apples, peaches, and other fruits. This blueberry muffin recipe quickly turned into my Master Muffin Batter, a basic muffin recipe for infinite muffin flavors. Read More: 1 Muffin Batter for Infinite Muffin Recipes.
These muffins stand out from the rest:
- Easy to prepare
- Made with EXTRA blueberries
- Buttery and moist
- Not dense
- Soft and cakey
- Tall muffin tops
- Delicious cinnamon streusel
They’re a texture lover’s dream with soft centers and a crunchy brown sugar streusel on top! They’re less dense than my jumbo blueberry muffins with more depth of flavor from the brown sugar and butter.
Why You Should Make This Muffin Bread
- It’s deliciously moist
- It’s made with nutrient-dense ingredients
- It happens to be gluten-free, grain-free, dairy free and paleo friendly.
- It’s buttery in flavor, thanks to the almond meal.
- It’s the perfect bread for blueberry lovers in your life.
I cannot wait for you to make this! This blueberry muffin bread has amazing flavor and is perfectly sweet thanks to juicy blueberries.
We’re using simple ingredients for this recipe and you may already have everything!
Here’s What You Need
- Super Fine Almond Flour – I always use Bob’s Red Mill. Make sure the almond flour you’re using is made from blanched almonds, not raw almonds (which is almond meal).
- Tapioca flour – Helps act as a flour binder in this muffin recipe. You can also sub arrowroot, or cornstarch if not following a paleo diet. You may be able to sub 3 tablespoons coconut flour, but I wouldn’t add more than that. <– I did not test that myself but it could work. I believe subbing with 1/4 cup gluten-free baking flour would also work.
- Baking soda, baking powder & salt – You’ll need both baking soda and powder to get the best rise for this blueberry muffin bread. Salt balances flavor.
- Maple syrupor honey – We’re only using 1/4 cup of added sugar in this recipe. I found them to be lightly sweet, but not bland. If you’ve got more of a sweet tooth (or are sharing these muffins with someone who does), try adding 3-4 tablespoons of coconut sugar or another granulated sugar if you’d like. Also note, honey will cause these muffins to brown more.
- Eggs – You’ll need 3 large eggs for this recipe. Sounds like a lot but trust me – it helps with the structure of this blueberry bread.
- Oil – Just 1/4 cup to keep things moist. If using melted coconut oil, make sure it has been cooled and the rest of your ingredients (i.e. milk and eggs) are room temperature.
- Vanilla& Almond extract – I love using both vanilla and almond extract for this recipe for a special flavor. If you don’t have almond extract on hand, you can omit.
- Milk + apple cider vinegar – Most milks will work for this recipe, I just don’t recommend using a “protein” milk (i.e. pea milk) because it will be very thick and I am not sure if that would affect results. Your best bet is to use cashew, almond, coconut or soy. Or oat if not following a grain-free diet. The apple cider vinegar (or lemon juice) is added to get the right rise in the muffins.
- Blueberries – I used fresh but you can also use frozen. Just make sure they’re not thawed out. Your batter may get more blue as well. Try coating the frozen blueberries in tapioca flour before adding to batter so they aren’t as moist.
Famous Department Store Blueberry Muffins
These muffins are a clone of "The Famous Jordan Marsh Blueberry Muffins" — which were indeed famous up until the mid-1990s, when Jordan's, one of Boston's two iconic department stores (Filene's being the other) was absorbed by Macy's and effectively disappeared.
These overstuffed muffins, with their signature sugary crown, were served in the Jordan Marsh dining room on the top floor of the store, where dedicated shoppers went to rest and compare purchases while sipping tea and enjoying a muffin — blueberry, of course.
- 8 tablespoons (113g) butter, at room temperature
- 1 cup (198g) sugar
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 1/2 cup (113g) milk
- 2 1/2 cups (354g) blueberries, fresh preferred
- 1/4 cup (50g) sugar, for topping
Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin or line the tin with papers, and grease the papers.
In a medium-sized bowl, beat together the butter and sugar until well combined.
Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
Beat in the baking powder, salt, and vanilla.
Perfect your technique
Department Store Blueberry Muffins
Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan a muffin scoop works well here.
Sprinkle about 1 teaspoon granulated sugar atop each muffin.
Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
Tips from our Bakers
Join pastry chef Gesine Bullock-Prado as she demonstrates how to make Famous Department Store Blueberry Muffins from start to finish. Watch Episode 2 of the Isolation Baking Show now.
- Preheat oven to 350 degrees & spray an 8-inch x 4-inch loaf pan with nonstick spray.
- In a large mixing bowl, whisk together the pastry flour, baking powder, salt, and &frac23 cup sugar until combined.
- Add in the eggs, sour cream, lemon juice, melted butter, grated lemon zest, and vanilla extract and whisk in thoroughly for 30-45 seconds, or until no clumps remain.
- Sprinkle blueberries over the batter and fold them in gently with a rubber spatula until the blueberries are just mixed in. Pro-tip: if using frozen blueberries, stop mixing once the berries start streaking blue juice throughout the batter.
- Pour the batter into the loaf pan and sprinkle 1 tablespoon sugar evenly over the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Move the pan to a wire cooling rack and let cool for 5-10 minutes. Turn the bread out of the pan onto the rack and let it cool until room temperature and serve!
Blueberry English Muffin Bread
With the classic crusty outside and the soft, chewy inside, this Blueberry English Muffin Bread is sweetened with maple syrup and is bursting with fresh blueberries and cinnamon! Soon to become your new morning favorite!
This post is sponsored by Red Star Yeast. As always, all opinions are still 100% my own.
It’s been awhile since I’ve posted a bread recipe, but that definitely doesn’t mean that we haven’t been making and eating bread!
Even though bread making slows down in the summer because I don’t use the oven as often, I just can’t resist fresh, homemade bread.
So, toast is still a regular part of my morning routine, and this blueberry english muffin bread has been making my mornings a little tastier!
With a hint of cinnamon and nutmeg and lots of fresh blueberries folded in, this english muffin bread makes the best toast! Crunchy on the outside and chewy on the inside just like a classic english muffin.
The perfect pairing to my morning cup of coffee, or in my husband’s case, glass of milk!
As with all my favorite recipes, it’s super easy to make. This blueberry english muffin bread is actually a variation of my favorite cinnamon honey wheat english muffin bread.
The prep is easy. Just mix the dry ingredients together, add the wet ingredients, and beat until dough forms. Fold in the blueberries and spread in your prepared pan.
Then let it rise. And just like in my other bread recipes, I used my favorite, dependable Platinum Red Star Yeast to make it.
The dough rose perfectly giving the bread the texture that we love about english muffins. Depending on the temperature of your house, the rise can take a bit of time.
But it’s worth the wait! Then you pop it in the oven and let it bake until the top is golden. (And while it bakes, your house will smell amazing!) Allow it to cool for a bit, then dig in to your new morning favorite!
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