Blueberry Muffin Bread

Aren't bakery style muffins the best? The kinds with the crunchy tops and moist, cakey bottom? I love that it's culturally permissable to eat cake for breakfast when it is disguised as a muffin. Now you can have all that bakery muffiny goodness in a bread - and although it's good as cake, this recipe incorporates some healthy ingredients like whole wheat flour, oatmeal and blueberries!

This is one of my new favorite quickbreads. I am so glad I had the foresight to freeze lots of blueberries when they were on sale this year. I will enjoy this bread and its blueberry goodness all year long!

Like most quick breads, you can put this together using only a whisk and wooden spoon. If possible, I avoid using a mixer when making quick breads, because it's important not to over mix the batter.

Start by combining the whole wheat flour, regular flour, baking powder, baking soda, salt and cinnamon in a large bowl.

In a small bowl, toss the blueberries with a teaspoon of cornstarch. This will prevent them from settling in the bottom of the pan.

In a large measuring cup or another bowl, whisk together the egg and sugar

until smooth. Stir in the vanilla and then the milk, and add the wet ingredients to the flour mixture.

Stir just until the wet ingredients are incorporated then add the melted butter.

Stir in the butter then gently fold in the blueberries.

Pour the batter into a greased loaf pan. To make the incredibly yummy streusel, combine the flour, brown sugar, oatmeal, cinnamon, milk and butter in a small bowl. Using your fingers, cut the butter into the flour mixture until all the crumbs are moistened and you have a lot of "clumps." Sprinkle the streusel on top of the batter.

Oh, I just love a streudel-ladened pan!

Bake for 50-55 minutes or until a toothpick comes out clean. Be sure to get the toothpick down into the batter, past the streusel, to get an accurate reading.

Cool the bread in the pan for 15 minutes then carefully remove it and let it cool on a wire rack.

Streusel-topped blueberry bread. Breakfast just became so much more exciting!

One year ago: Sloppy Joes
Two years ago: Frozen Tiramisu
Three years ago: Dalmatian Bars

Find more inspiration at Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whatcha Whipped up Wednesday, Recipe Box, Full Plate Thursday, Something Swanky, Thursday's Treasures, Tastetastic Thursday.

Blueberry Muffin Bread

Bread:
2 cups white whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
2 eggs
2/3 cup brown sugar
1/4 cup sugar
2 tsp. vanilla extract
2/3 cup milk
1/2 cup butter, melted and cooled
1 1/2 cups fresh blueberries, tossed in 1 tsp. cornstarch

Streusel:
1/2 cup brown sugar
1/2 cup flour
1/2 cup oatmeal
1/4 tsp. cinnamon
1/4 cup cold butter, cubed
1 Tbsp. milk

In a large bowl, mix together flour, baking soda, salt, cinnamon and baking powder, then set aside.

In a large measuring cup or medium bowl, whisk egg and sugar together until smooth. Whisk in vanilla, then add in milk and mix until combined. Pour into dry ingredients slowly, mixing with a spoon until batter comes together. Add in melted butter and mix until incorporated, then gently fold in blueberries. Transfer batter to a greased loaf pan.

In a small bowl, combine the streusel ingredients, then use your fingers to cut in the butter. Sprinkle over the bread evenly. Bake at 350 for 50-55 minutes, or until bread is golden and a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes then carefully remove from the pan and cool completely on a wire rack.

Recipe source: Adapted from How Sweet It Is