When the world feels chaotic, my kitchen is a place where I find calm and comfort. Baking in particular is a place to go when I need to rest my brain and ground myself. There is something about perfectly measuring, pouring, mixing, and smelling the delicious comforting smells wafting through the house that is exactly what I need when I am feeling a bit of anxiety creeping in. Loaf breads are always my go-to method of baking because I always have ingredients on hand to whip some sort of variety that never disappoints. My blueberry muffin bread is just the sort of recipe to bring a bit of comfort when you need it most and makes for a delicious breakfast with a cup of coffee to start the day of right.

Blueberry muffins are one of those classic breakfast items that I tend to always go for when at a bakery because of their perfectly puffed tops and delicious crumble. For some reason I tend to make other flavors of muffins at home and leave the blueberry ones for the bakeries, but I decided I would make it even easier on you and me both and turn that same idea into a loaf bread! For some reason, breads are less intimidating than muffins to me because you aren’t trying to achieve the perfect dome top that makes a muffin great. For breads, you simply pour the ingredients into a pan and stick it in the oven. Done and done, and usually it’s pretty predictable that the outcome of the bread will be perfect every time.

This blueberry muffin bread takes everything you love about a blueberry muffin and turns it into a bread that is easily sliced and served. It also happens to freeze beautifully, so why not just make two loaves while you are at it. I like to wrap the extra loaf in plastic wrap and then place into an airtight container or zip loc bag to store in the freezer. This ensures it will stay as fresh as the day you baked it when you go to defrost it.

I like using all purpose flour here, but whole wheat or an all purpose gluten free flour would work too. I swapped coconut sugar for granulated white sugar, but either will work. Granulated sugar will simply give you a lighter colored bread whereas the coconut sugar gives it a beautiful golden inside. Feel free to use what you prefer, either will be just fine. I top the bread with a delicious buttery crumble that gives the bread just a little something extra and a slice is best served warm with a bit of melty butter. I also am a fan of serving it with a little bit of peanut butter or almond butter for extra protein in the am!

YUM!

The smells of this blueberry muffin bread alone in your house will have you making it over and over again. Not to mention she’s kind of gorgeous too when you cut her open and see those blueberries bursting with flavor. I can’t say it enough, you need this bread in your life ASAP!

Ingredients:

1 3/4 Cup All Purpose Flour + 1 Tbsp.
1 Tbsp. Baking Powder
1/2 Tsp. Salt
1/2 Cup Coconut Sugar
1 Egg
3/4 Cup Milk
1 Tsp. Vanilla
1/3 Cup Avocado Oil
1 Cup Fresh Blueberries (if using frozen, defrost and drain excess moisture.)

For the Topping-

4 Tbsp. All Purpose Flour
1 Tsp. Cinnamon
2 Tbsp. Brown Sugar
3 Tbsp. Cold Butter, Cut into small pieces

Directions:

Preheat oven to 375 degrees.
In a large bowl combine flour, baking powder, salt, and coconut sugar.
In another bowl combine egg, milk, vanilla, and oil and whisk to combine.
Combine wet ingredients in with the dry ingredients.
Gently toss 1 Tbsp. of flour with the blueberries and then fold into the batter.
Make the topping by combing flour, cinnamon, sugar, and butter and then breaking up the butter by hand or with a pastry cutter until the mixture is shaggy and butter is smaller than the size of peas.
Pour batter into a parchment lined bread pan and then spread into an even layer.
Top evenly with the crumble topping and then bake for 35-45 minutes until cooked through.
Let cool for 5-10 minutes and then serve warm.

Note: Bread will keep at room temperature for 3-5 days. To keep fresh longer, place in the fridge or freezer.