Welcome back to Roots and Arrows Homestead. In this post, I will be sharing with you a delicious Blueberry Muffin Bread recipe that you and your family is sure to love.
The first time I made this bread.
When I first made this recipe, we were actually a little confused on what to call it. You see, the batter and final texture resembles more of a cake, but it is a little less sweet than cake, it’s more like a muffin in that regard. So, our 4 year old son started calling it “Mama’s muffin bread cake” and it just kind of evolved from there. However, this “muffin bread cake” is baked in a traditional bread tin. This bread tin is also available in the UK!
This recipe is so delicious, and it is versatile!
This Blueberry Muffin Bread can slide right in at the breakfast table with a drizzle of maple syrup, or it can be a great mid-afternoon snack alongside a cup of coffee, or you can top it off with some cool whip and smashed strawberries for a dessert that everyone is sure to love. I’ve linked our current favorite maple syrup and coffees above but here are my favorites from America! Maple Syrup and Coffee.
When you give this recipe a try, tag me on Instagram so I can see how you serve it up!
The Fresher The Better!
This recipe calls for fresh blueberries and in my experience, it does make a difference. Frozen berries will still give a great taste, but they tend to carry more liquid weight and ended up all dropping down to the bottom of the cake tin. So, the result of that attempt, while it tasted okay, was basically muffin cake for the top two thirds and then a thick layer of blueberries for the bottom third. – All that to say, for recipes like this – I recommend fresh berries any chance you can get your hands on some!