Say that 5 times fast, my friends! I was inspired to make this bc my child LOVES blueberries and anything blueberry related. I love making quick breads and I thought this just sounded good. I started with a basic muffin recipe from my trusty Betty Crocker red and white cookbook, but then I took a little of this and a little of that, and this is what came out of it! I guess we call it a happy accident? Because it got rave reviews from the family!
For the bread, you'll need:
- 12 oz frozen blueberries
- 1/3 cup packed brown sugar
- 2 1/2 c. flour
- 2/3 sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/2 cup milk
- 1/2 cup oil
- 2 beaten eggs
For topping, you'll need:
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup flour
- 1/4 cup lightly packed brown sugar
I started by putting my blueberries in a bowl and mixing it with brown sugar. The blueberries were frozen so I just thought it would be good if they got to know the brown sugar before I mixed them into the batter. Also, if you're using frozen blueberries, make sure you remove all stems as the bag I used had several blueberries with stems still attached! I figured nothing would ruin my bread like a bunch of random blueberry stems.
In a medium bowl, mix together flour, sugar, baking powder, salt, and cinnamon. Make well in center of flour mixture and set aside. In another small bowl, mix together milk, oil, and eggs. Pour milk mixture into flour well.
Mix flour mixture until just moistened.
Add blueberry/brown sugar to batter
Mix until just mixed as well. I thought it would be good to have ribbons of brown sugar running through the bread. the more brown sugar = the better the bread.
Then for the topping! You don't have to add the topping, but it really makes this a sweet breakfast treat! Yum, yum, yummy! Just mix the flour, sugars, and butter in a small bowl.
Cut with pastry blender until it is well mixed.
Here's where the great brown sugar blueberry bread experiment really began. I can't bake muffins in my oven bc my muffin pan is too big for my oven (crazy, right?). Soooo, I use my trusty cupcake baker which is a great alternative. However, for the topping on these muffins, I'll be honest, I wasn't completely satisfied.
In the cupcake baker I tried one set with topping and one without. I baked them for about 15 minutes in the cupcake baker. If baking them in a conventional oven, I would try baking them at 350 for about 20-25 minutes or until they're golden brown.
I used half the batter for muffins and used the rest of the batter for a more conventional breakfast bread. I put the batter in the pan...
And covered it with topping. Then I baked it at 350 for 40-45 minutes. (So you could either halve the recipe to make this same size pan, or you could make two pans of bread - great for sharing :)
Here's what the plain muffins looked like it. Yes, since this is Cowtown Cooking, I am shamelessly including this picture. You're welcome :)
The ones on the left are without topping, the ones are the right are with topping. The ones with topping may not have been super pretty, but let me tell you, warm right out of the oven? With a cold glass of milk? SO AWESOME!!! Seriously, my husband and I could probably a pan each - SO good!!
Here's what the breakfast bread looked like right out of the oven. See how pretty it is with that yummy topping crust? You know you want to try it right through the screen!
Totally yummy! And a word to the wise - this doesn't keep more than a day, so the sooner you eat it, the better ;)
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