Blueberry Muffin Bread
Serves 2
0 mins total
When the world feels chaotic, my kitchen is a place where I find calm and comfort. Baking in particular is a place to go when I need to rest my brain and ground myself. There is something about perfectly measuring, pouring, mixing, and smelling the
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Preheat oven to 375 degrees. In a large bowl combine flour, baking powder, salt, and coconut sugar. In another bowl combine egg, milk, vanilla, and oil and whisk to combine. Combine wet ingredients in with the dry ingredients. Gently toss 1 Tbsp. of flour with the blueberries and then fold into the batter. Make the topping by combing flour, cinnamon, sugar, and butter and then breaking up the butter by hand or with a pastry cutter until the mixture is shaggy and butter is smaller than the size of peas. Pour batter into a parchment lined bread pan and then spread into an even layer. Top evenly with the crumble topping and then bake for 35-45 minutes until cooked through. Let cool for 5-10 minutes and then serve warm. Note: Bread will keep at room temperature for 3-5 days. To keep fresh longer, place in the fridge or freezer.
