Blueberry Muffin Bread

Simple and delicious. And guaranteed to be devoured. This bread is best a few hours after its cooled (if you can wait.) The one-two punch of Almond Extract in combo with Vanilla Extract give this bread delicious flavor that perfectly accompanies the fresh (or frozen,) ripe blueberries. 



1 stick butter

3/4 cup sugar

1 egg

1 tsp Pure Almond Extract

1 tsp Pure Vanilla Extract

2 cups flour

2 tsp baking powder

1 tsp Sel Gris or Vanilla Bean Sea Salt 

1/2 cup buttermilk

2 cups fresh or frozen blueberries

For the Glaze:

1/2 cup powdered sugar

1 tablespoon milk, more as needed

Ground Vanilla Beans


Preheat the oven to 350°. Spray a 9X5 muffin pan with nonstick spray. Using a stand or handheld electric mixer, cream together the butter and sugar until light and fluffy. Beat in the egg, Vanilla Extract and Almond Extract. Combine the flour, baking powder, and Sel Gris or Vanilla Bean Sea Salt. Add the flour mixture and buttermilk, a little at a time, alternating between the two. Quickly fold in the blueberries. Bake for 45-50 minutes or until a skewer inserted in the center comes out with only a few moist crumbs. Cool before glazing.

For the glaze, whisk together the powdered sugar, milk and Ground Vanilla Beans. Add more milk to adjust the consistency of the glaze from spreadable to pourable. Drizzle over the bread, allow to set, then slice.

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