Every Wednesday, Thompson has blueberry muffins at his preschool, and every Wednesday morning, he is still excited about that fact. I have mentioned his love for blueberries before, and it hasn’t died down yet.
A few weeks ago he was dragging his feet getting ready for school, telling me he just didn’t feel like going to school that day. Since it wasn’t a Wednesday, I couldn’t motivate him with the promise of blueberry muffins at school, so I instead told him I would take a break from studying and make him this blueberry muffin bread that he could have after school.
I am glad I did, since we all got to enjoy this moist and tender bread that afternoon. Being the creature of habit that he is, Thompson told me next time I should just make muffins because that is what he has at school. I actually prefer this loaf form though, and it takes away the extra step of filling individual muffin tins.
- FOR THE BREAD:
- 12 tablespoons (1½ sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs, at room temperature
- 1½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 1 cup sour cream or greek yogurt
- ¼ cup milk
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh blueberries
- FOR THE STREUSEL TOPPING:
- ½ cup granulated sugar
- ⅓ cup flour
- Pinch of salt
- ¼ cup cold butter, cut into cubes
- Preheat the oven to 350 degrees F. Grease 2 9x5 inch loaf pans.
- In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time. Add in the vanilla, sour cream, and milk and beat until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the wet ingredients, mixing just until flour is combined. Fold in the blueberries with a spatula. Pour batter into the two prepared pans.
- Make the topping: In a small bowl, stir together the sugar, flour, and salt. Cut in the butter until crumbly. Sprinkled evenly on top of the batter in the pans.
- Place pans in the preheated oven and bake for 45-60 minutes, until top is browned and a toothpick inserted in the center comes out clean. Remove from oven and cool before slicing.
I absolutely adore this recipe. Blueberry muffins just scream comfort and I love how muffin-y your quick bread looks, from the streusel to the blueberries scattered within it. This is so on my list of things to bake 🙂
P.S. Your son sounds so adorable!
I was never a fan of school either. Does your son go year round? That would be a bummer! But this bread looks fantastic.
He does a summer camp at his school since my husband and I work during the day. Normally he loves it, but has the occasional day he wants to stay home (like all of us!).