Wednesday, July 22, 2015

Blueberry Chia Muffin Bread


Blueberry bread and banana are my two favorite kinda of bread in the entire world. I have just recently in the last year started to love chia seeds, in both pudding form, and crunchy form, and thrown into random breads and cookies. This blueberry bread with chia seeds on the inside and out, is a great combination. It also has the texture of a muffin, rather than a soft bread, so one slice is very filling for breakfast!


1 c. sugar
1 stick salted butter, softened
2 eggs
1 c. milk, 1% or almond
2 c. flour
2 tsp. baking powder
2 1/2 c. blueberries
2 Tbs. chia seeds (plus more for top)

Preheat the oven to 350 degrees. Grease a 9 inch glass loaf pan and set aside. In an electric mixer, cream the butter and sugar together. Add in the eggs and milk and mix until you reach a smooth consistency. Add the dry ingredients in and mix until just combined. Stir in the blueberries and chia seeds with a spatula.

Pour the batter into the prepared pan and smooth out the top. Sprinkle the top with about a tablespoon or so of chia seeds. bake for 55-60 minutes or until the top is firm golden brown. Cool 10 minutes in the pan, then transfer to a wire rack to cool fully.

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