Blueberry Almond Muffin Bread

Three of my favorite things are fresh blueberries, tasty almonds and…muffins. And we’ve combined them all together to make this delicious treat!

I mean, how can you go wrong with blueberries? They go good in almost everything, right? Pancakes. Scones. Yogurt. Really the sky is the limit when it comes to this healthy fruit. We can’t grow them well in our area, so we buy them in bulk when they’re fresh. It’s one of my favorite things about summer.

So what about the recipe? I’m glad you asked!

This recipe is so simple, and it will only take about 15 minutes of prep time. And if you don’t want to make bread, just double the recipe and pull out your favorite muffin pans!

Let’s get started!

What you’ll need:

2 Cups Blueberries, fresh or frozen
1 Cup Almonds, Sliced
2 Eggs
2 1/4 Cup All Purpose Flour
2 Tsp Baking Powder
1 Tbsp Vanilla Extract
1 Cup Sugar
1/4 Cup Butter, Salted
1/2 Cup Applesauce
1 Cup Milk

Preheat your oven to 350 degrees.

In a bowl, mix together the butter, sugar and applesauce. Then add the eggs, vanilla and milk. Mix until well incorporated.

Add baking powder and flour. You should be able to easily pour the mixture, but it shouldn’t be too runny. Add a little flour until you get the desired texture and thickness. Mixture should not be lumpy.

Fold in almonds and blueberries gently with a spatula, holding a few of each back to sprinkle on top. Mix well, slowly incorporating.

Pour mixture in a well greased 9×13 inch baking dish or pan. Gently press remaining berries into top of mixture. Then sprinkle remaining almonds.

Bake muffin bread for 60-75 minutes, depending on your oven. If your bread starts to get brown on top, but the center is still not done, cover with aluminum foil that has been folded lengthwise down the center. Use a wooden toothpick or skewer to check center of bread. Should pull away clean when your bread is done.

After your bread has been pulled out of the oven, let it sit for 4-5 minutes before flipping onto a baking rack. Careful, your blueberries will be hot!

A couple notes:

We substitute applesauce for butter and oil in most of our baking recipes now. I like how the applesauce keeps the bread moist, without all the nasty calories oil adds.
You can experiment substituting honey for some of the sugar in the recipe. You’ll need to adjust the flour quantity to compensate for the added fluid if you go this route.
This recipe can easily be converted to traditional muffins if you don’t want to make the bread. Simply double the recipe and pour or hand scoop batter into muffin pans and dress the top of each muffin just like the bread.

Enjoy a slice of this amazing blueberry almond muffin bread in the morning for breakfast, or as an afternoon snack. Or sneak a slice after dinner for a yummy dessert. Warm it up and mix it with ice cream or eat it cold. There really isn’t a wrong way to enjoy this delicious treat.