Blueberry Muffin Bread*
By srumbel
This blueberry muffin bread is so tender and sweet, and topped with a delicious buttery streusel. Perfect for breakfast or dessert!
from thebakerupstairs.com
Ingredients
- for the muffins:
- 3/4 cup 3/4 cup sugar
- 1 1/2 cups 1 1/2 cups flour
- 2 teaspoons 2 teaspoons baking powder
- 1/2 teaspoon 1/2 teaspoon salt
- 1/3 cup 1/3 cup oil
- 1 1 egg
- 1/3 cup 1/3 cup milk
- 1/2 teaspoon 1/2 teaspoon vanilla
- 1 1/2 cups 1 1/2 cups fresh blueberries
- for the streusel:
- 1/4 cup 1/4 cup sugar
- 5 tablespoons 5 tablespoons flour
- 2 tablespoons 2 tablespoons butter, cut into cubes
- 3/4 teaspoon 3/4 teaspoon cinnamon
Preparation
Step 1
Preheat the oven to 400. Spray a loaf pan with cooking spray and set aside. In a large bowl, whisk together the sugar, flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the oil, egg, milk, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries. Scoop the batter into the prepared loaf pan, spreading evenly. To make the streusel, whisk together sugar, flour, and cinnamon with a fork. Cut in the butter using a fork or your fingers to form a crumbly mixture. Sprinkle the streusel over the top of the muffins. Bake 35-40 minutes, or until lightly browned and a toothpick inserted in the center comes out clean.