Blueberry Muffin’s in a bread! This bread was a huge hit at work. All the support staff were coming to my office to see what baked goods I had and if they could try them. I cut this loaf in thick pieces so it would be easy to take a slice. One slice was plenty for an afternoon snack. And, I got nothing but rave reviews on this bread.
During the summer, I wait for a good sale on fresh blueberries. Usually, I can find them at $.99 a pint or $1.19 a pint. I try to get at least 12 pints and something if I can I get 24 pints. Add one pint in a quart size freezer bag. I lay all the bags flat and freeze them. When I need blueberries, I can just grab a bag.
The frozen blueberries are great sprinkled on corn flakes. I did thaw the blueberries some what for this recipe but not completely. The blueberries will not crush as easily if they are still slightly frozen. You’ll need a 9 inch loaf pan and a large mixing bowl to mix your fresh berries and dry mix to make the perfect Blueberry Muffin Bread.
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