Blueberry Muffin Loaf
Makes 1 (8x5-inch) loaf
  • 2½ cups (313 grams) self-rising flour
  • 1 cup (200 grams) granulated sugar
  • 1 cup (240 grams) whole milk, room temperature
  • 1 large egg (50 grams), room temperature
  • ¼ cup (56 grams) vegetable oil
  • 1 cup (170 grams) fresh blueberries
  • Garnish: sparkling sugar
  1. Preheat oven to 350°F (180°C). Butter and flour an 8x5-inch loaf pan.
  2. In a medium bowl, stir together flour and granulated sugar. Add milk, egg, and oil, stirring until combined. Pour half of batter into prepared pan. Top with half of blueberries. Top with remaining batter and remaining blueberries. Sprinkle with sparkling sugar, if desired.
  3. Bake until a wooden pick inserted in center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Recipe by Bake from Scratch at