Blueberry Muffin Bread | Sally's Baking Addiction
"There's no individual muffins, so this blueberry muffin bread goes from the bowl to the oven in minutes. It's soft, moist, and loaded with blueberries!..."
INGREDIENTS
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2 cups (250g) all-purpose flour (spoon & leveled)
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup (115g) unsalted butter, softened to room temperature
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1/2 cup (100g) granulated sugar
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1/4 cup (50g) packed light or dark brown sugar
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2 large eggs, at room temperature
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1/2 cup (120g) sour cream, at room temperature
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1 and 1/2 teaspoons pure vanilla extract
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1/2 cup (120ml) milk, at room temperature
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1 and 1/2 cups (250g) fresh or frozen blueberries*
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optional: 2 Tablespoons blueberry jam and/or crumb topping (see recipe note)
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