Blueberry Muffin Bread Bread Machine Recipes

BLUEBERRY MUFFIN BREAD

Steps:

• Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan or coat with nonstick spray. Set aside.
• Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
• Spoon the batter into the prepared baking pan. See note if adding streusel or blueberry jam swirl. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
• Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.

FRESH BLUEBERRY BREAD MACHINE RECIPE (1-POUND LOAF)

Steps:

• Rinse 1 cup of blueberries and lay on a paper towel to dry and come to room temperature while you make the dough.
• Dump the remaining dough ingredients into the bread pan of your bread machine. Select the dough cycle and press start. Open the lid and check the dough after about 10-15 minutes of mixing to make sure the consistency is correct. The dough should stick to the side, then pull away. If the dough is too dry, add more water 1 teaspoonful at a time. If too sticky, add flour 1 tablespoon a time.
• When the dough cycle completes and the dough has risen to double its original size, remove the dough to a floured surface. Scatter blueberries evenly over the dough and press them into the dough without smashing the berries. Use your fingers to gently shape the dough into a rectangle approximately 12 x 9 inches with the short side closest to you.
• Starting with the edge closest to you, carefully roll the dough towards the top to make a cylinder.
• Seal the seam and turn the ends toward the seam. Seal those seams, also. Place in a greased 8½ x 4½-inch loaf pan with the seam side down. (This is easier than the method shown in the video. Do what works best for you.)
• Cover and allow the dough to rise until almost double. This may take 1 hour or more depending on the ambient temperature. The dough should be peeking over the top about 1 inch.
• When you see the bread has almost risen enough, preheat your oven to 350˚F (180˚C).

BLUEBERRY BREAD (FOR BREAD MACHINE)

Steps:

• In the order listed by your machine, add all ingredients into pan.
• Put well drained berries into a 2 cup measuring cup.
• Add 1/4 cup juice and enough water to equal 1 1/3 cups (about 1/4 cup water).
• Use the white bread setting on your machine.

BLUEBERRY BREAD

Steps:

• Preheat the oven to 350F degrees. Line the bottom of a 9x5 inch loaf pan*** with parchment, then grease and flour the sides.
• Whisk together the flour, baking powder and salt. Set aside.
• In a large bowl beat together the melted butter, sugar and lemon zest.
• Beat in the eggs and vanilla extract.
• Beat in the sour cream.
• Turn the mixer off, then gently fold in about 1/2 of the flour mixture using a rubber spatula.
• Then gently fold in the milk, followed by the rest of the flour mixture.
• When the batter is almost mixed together (there will still be some lumps), fold in the berries.**
• Pour the batter into the prepared pan and bake for 60-70 minutes. After about 30 minutes of baking, tent a piece of aluminum foil loosely over the bread to prevent burning on the top. When the bread is done an inserted toothpick should come out clean or with a few dry crumbs and the bread should feel firm or slightly springy to the touch .
• Cool fully in the pan before cutting in.
• Whisk together 1 cup powdered sugar with 1 tablespoon lemon juice.
• Whisk in a little more powdered sugar or lemon juice as necessary. It should look white in color, but thin enough to drizzle.
• Remove the cooled bread from the pan, and drizzle the glaze over top.

BLUEBERRY WALNUT BREAD

Steps:

• In a large bowl, beat together the margarine, milk, eggs and sugar. Stir in the flour, baking powder, baking soda and salt. Carefully fold in the blueberries and walnuts. Fold in lemon zest.
• Spray bread machine pan with cooking spray. Pour mixture into bread machine pan and put pan into bread machine. Select Quick Bread/Cake cycle, and press Start. Check in 1 minute to see if mixture is well blended. Cook until cake cycle stops. Cool completely in bread machine pan before removing.

BLUEBERRY MUFFIN BREAD (BREAD MACHINE)

Steps:

• Add all the ingredients to the bread pan following the manufactures's directions for your bread machine.
• Set the machine for the basic bread cycle.
• Select the Medium crust setting.
• *Do not use the delay cycle for this bread recipe.
• **Optional Powdered Sugar Glaze.
• Stir together in a small mixing bowl 1/2 cup sifted powdered sugar and 1-2 teaspoons milk to make a glaze to drizzle over the loaf of bread.

BLUEBERRY BREAD

Steps:

• Place the ingredients into the base of a bread machine in the order that it is suggested by the manufacturer of that particular machine. (Mine goes in the order as listed in the ingredients.) Close and set the bread machine to the 'dough' cycle. Lightly coat the inside of a 9x5" loaf pan with non-stick baking spray and set aside. Once the dough cycle has ended, turn the dough out into the prepared loaf pan. Cover lightly with a tea towel and place in a warm place to allow it to rise for 30 minutes to an hour or until doubled in size. Once the dough has risen, preheat the oven to 375 degrees F. Place the loaf pan into the oven and bake for about 45 minutes or until the top is brown and the bread is cooked through. Remove from the oven and allow to cool for at least 30 minutes before removing to a wire rack to continue cooling. When it's cool enough to handle, slice into 8 pieces and enjoy!