Published: · Modified: by Jenna · This post may contain affiliate links · Leave a Comment
Have you ever made a loaf of bread before and come to find out that it wasn’t cooked all the way through? That’s happened to me quite a number of times when making banana bread. I’ve found the trick is to take a tooth pick and insert it into the bread, to test and see if it’s done. Not just in one spot, but make sure to insert the tooth pick in the very middle. A couple of times in different places. There was no way I was going to let this bread go to waste a third time.
I took my blueberry muffin recipe and made it into a loaf of bread. It needed something else so I added some fresh lemon juice to it. Hope you enjoy. Please cut the loaf into 12 equal slices for portioning.
Blueberry Muffin Bread
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Author:
Jenna
Yield: 12 1x
Scale
Ingredients
- 2 cups of all purpose flour
- 2 tsp baking soda
- ½ tsp of salt
- ⅓ cup of light butter
- ⅔ cup of sugar
- 1 large egg
- 2 egg whites
- 1 tsp of vanilla extract
- 1 tsp of lemon juice
- ¾ cup of milk
- 1 cup of blueberries
Instructions
- Preheat oven to 350ºF. Coat a loaf pan with butter and then flour. Combine the flours, baking powder, and salt in a medium bowl.
- With an electric mixer on medium speed, beat the granulated sugar and butter in a large bowl until fluffy. Beat in the egg, egg whites, and vanilla until blended. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture and scraping down the sides of the bowl. Fold in the blueberries.
- Pour the batter in the loaf pan. Bake until a toothpick inserted in the bread comes out clean, about 50 minutes. Remove the muffins from the pan and cool completely on a rack.
Notes
myWW points: Blue Points: 6; Green Points: 7; Purple Points: 6
Nutrition
- Serving Size: 1
- Calories: 169
- Sugar: 13
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 31
- Fiber: 1
- Protein: 4