Blueberry Muffin Bread

Adapted from my favorite Blueberry Muffins, this blueberry muffin bread is soft, moist, and loaded with blueberries. Since there’s no individual muffins, this muffin batter goes from the mixing bowl to the oven in minutes. Though this quick bread is outstanding on its own, a swirl of blueberry jam and sprinkle of crumble topping create an outstanding crust. Fresh blueberries are best, but frozen can work too.

Blueberry muffin bread

I’m always on the lookout for quick and easy recipes that double as breakfast and snack. Banana bread, morning glory muffins, and zucchini bread are my usual defaults, but in an effort to break out of routine, I baked blueberry muffin bread last weekend.

I try to be the most productive during nap time and pouring blueberry muffin batter into a loaf pan sounded much more appealing than dividing into individual muffins. And I have a feeling you’ll appreciate this easy recipe too!

(PS: We’ll have an 18 month old this month!!!! Where has the time gone?)

Blueberry muffin bread

What is Blueberry Muffin Bread?

Glad you asked. Blueberry muffin bread is exactly what it sounds like… blueberry muffins baked as bread. This is a quick bread recipe, so there’s no yeast required. Blueberry muffin bread is soft, moist, and completely overloaded with blueberries. Enjoy it warm from the oven or straight out of the refrigerator. It also freezes beautifully!

Blueberry Muffins in a Loaf Pan

Any muffin recipe yielding around 12 standard size muffins doubles as a quick bread recipe. Today we’re using my blueberry muffins, which is actually my master muffin recipe. This particular muffin batter creates 1,000s of muffin varieties including cranberry muffins, peach muffins, and apple crumb muffins. For the muffin bread, I added a little more flour and milk to ensure this was a nice big loaf.

Now we can create plenty of quick bread recipes too! For example, swap blueberries for chocolate chips and you have an easy chocolate chip quick bread. I also made apple cinnamon bread by adding 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and peeled chopped apple. We all LOVED it.

Blueberry muffin batter in loaf pan

Blueberry muffin loaf

Blueberry Muffin Bread Ingredients

Blueberry muffin bread is another example of how extremely basic ingredients easily transform into an absolutely delicious recipe.

  1. Butter: Butter is the base and produces a soft cakey crumb. If desired, swap with solid coconut oil.
  2. Sugar: Use a mix of granulated and brown sugar for flavor. A dry unrefined sugar, such as coconut sugar, works too. I don’t recommend a liquid sweetener.
  3. Eggs: 2 eggs work their magic providing structure and overall richness.
  4. Sour Cream or Yogurt: Plain low fat or full fat sour cream or yogurt add exceptional moisture, as well as the necessary acid for the baking soda.
  5. Vanilla & Salt: Flavor flavor flavor.
  6. Flour: All-purpose flour is the workhorse of quick breads. If desired, substitute whole wheat flour for a denser blueberry muffin bread. I don’t bake with gluten free flours, but let me know if you try any that work!
  7. Leaveners: Both baking soda and baking powder add necessary lift. Remember why we use both?
  8. Milk: The blueberry muffin bread would be flat and heavy without milk.

Blueberry muffin bread

2 Optional Extras!

The blueberry muffin bread is completely awesome on its own. Trust me, you’re going to be VERY HAPPY about it. But if you want to take things up a notch, add one or both:

  1. Blueberry Jam: Swirl 2 Tablespoons of blueberry jam into the batter.
  2. Crumble Topping: Simply combine all-purpose flour, brown sugar, cinnamon, and melted butter. Sprinkle on top before baking.

The pictured bread includes both. See my recipe notes for detailed instructions. 🙂

Blueberry muffin bread

Forever making muffins as quick breads. It’s so much easier!

Print
Blueberry muffin bread

Blueberry Muffin Bread

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 3 hours
  • Yield: 1 loaf
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Adapted from my favorite Blueberry Muffins, this blueberry muffin bread is soft, moist, and loaded with blueberries. Since there’s no individual muffins, this muffin batter goes from the mixing bowl to the oven in minutes. Though this quick bread is outstanding on its own, a swirl of blueberry jam and sprinkle of crumble topping create an outstanding crust.


Ingredients

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) milk, at room temperature
  • 1 and 1/2 cups (250g) fresh or frozen blueberries* (see recipe note)
  • optional: 2 Tablespoons blueberry jam and/or crumb topping (see recipe note)

Instructions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
  2. Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
  4. Spoon the batter into the prepared baking pan. See note if adding streusel or blueberry jam swirl. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
  5. Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.

Notes

  1. Freezing Instructions: Cool baked muffin bread completely. Tightly wrap the loaf or slices (individually or grouped) in 2 layers of plastic wrap or aluminum foil. Place wrapped bread in a large freezer-friendly storage bag or reusable container. Freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature.
  2. Sour Cream: Plain yogurt is a great substitute for sour cream. Unsweetened applesauce or mashed banana may also be used.
  3. Blueberries & Other Fruit Add-ins: Fresh blueberries are best. If using frozen blueberries (or any other frozen berry), add another 2 Tablespoons of flour to the recipe otherwise the bread will be too wet and the berries will sink. Do not thaw the berries. I love making apple bread from this recipe using 1-2 peeled chopped apples. Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
  4. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
  5. Blueberry Jam or Crumble Topping: If desired, swirl 2 Tablespoons blueberry jam (or any flavor) into the top of the loaf before baking. A crumble topping adds a lovely crunch. Simply combine 1/4 cup (31g) all-purpose flour, 2 Tablespoons brown sugar, and 1/4 teaspoon ground cinnamon, then using a fork, mix in 2 Tablespoons melted unsalted butter until crumbles form. Sprinkle over loaf before baking.
  6. Adapted from Blueberry Muffins with a *little* extra flour and milk to produce a nice large loaf.

Keywords: blueberry muffins, bread

211 Comments

  1. Hi Sally,
    Can buttermilk be used in this recipe? I have leftovers from another recipe and I’m trying to find a quick and easy recipe such as this one to use it in.

  2. Hi Sally,
    I’m making this using a mini loaf pan. Any idea how I should adjust the cook time? Love your recipes!

    Thanks,
    Stephanie

    1. Hi Stephanie! The bake time depends on the size of the mini loaf pans. At least 20-25 minutes, same oven temperature. Use a toothpick to test for doneness.

  3. Yummy, but I used frozen blueberries and it made it spill out and took an additional 20 minutes to bake but it was delicious and I made fresh whipped cream for my daughter and I and we both loved it!

  4. This is one of the best recipes I’ve made. It came out better even than expected. Just marvelous! Thank you, Sally!

  5. Made this recipe last night and it turned out wonderfully! Made exactly as stated other than adding 1/2 cup more frozen blueberries (so 2 cups total, half fresh and half frozen). Needed to cook 75 minutes to get fully done. Really like this recipe and would make again, next time with the crumb topping!

  6. Just light, moist and delicious! And I don’t need butter on it! Thank you again Sally! Such a pleasure Baking and Enjoying your recipes!

  7. Wonderful recipe — easy to follow and light and flavorful blueberry bread. I added the crumble on top to make it even “fancier”

    Thanks so much!

  8. Have just made it. I should have gone with my instincts and went with the slightly larger loaf pan – it spilled out of the one recommended 🙁 so, we had irregular shaped mini-muffins on the foil under the pan! They tasted good! Ha! The finished loaf it cooling, it looks a little irregular in shape because of the spillover, but it looks tasty. I would also say, it is a little more labor intensive than the 15 minutes prep time, stated.

    1. I substituted chocolate chips for the blueberries and topped it with demerara sugar for chocolate chip muffin bread. Delicious! I may try peanut butter chips next. Thank you for the recipie.

  9. I made this bread, following all instructions as indicated. I used fresh blueberries. All the blueberries sank to the bottom. It’s still edible ( and yummy). A little mushy on the bottom.

    You indicated additional flour for frozen blueberries. Should I have done the same with the fresh blueberries? What did I do wrong?

    1. Hi Sue! I’m just seeing your comment now. Frozen berries tend to sink since they are so heavy. Toss them in a little flour before adding to the batter next time. Glad you enjoyed it!

    1. Hi Deborah, If using salted butter I recommend you cut the added salt in half. Every brand of butter contains a different amount of salt so we never really know how much we are adding.

  10. I use this recipe as the base for my banana bread(s) to which I also add blueberries or blackberries or raspberries (or all three). Everyone loves it!!! I simply add 3 mushy over-ripe bananas after creaming the butter & sugars. Thanks for sharing this recipe with the rest of us!!!

  11. Bread was great and everyone loved it. Thanks so much for sharing. I was wondering for your pictures on here did you use jam and crumble topping on you bread?

  12. I used fresh mango and frozen bluberries, added a bit of cinnemon…best loaf I have ever made.

    Thank you

    Andrew

  13. I love this recipe but it’s taking 20 minutes longer in the oven than written. My oven cooks true to temp. Ideas?

    1. Hi Jean! Are you using frozen berries? The colder the batter, the longer the loaf will take. The bread will also take longer in a cermaic or glass 9×5 inch loaf pan, too. Hope you enjoy it!

  14. Made this today following the recipe with fresh blueberries. It’s delicious but the blueberries all sung to the lower half of the loaf. A bit more flour next time?

  15. My husband loves blueberries and oh my gosh this is one of the best recipes.
    This is a keeper. Thanks Sally.

  16. Hi Sally,
    I would like to add lemon to this recipe. What is your recommended portion of lemon juice and lemon zest?

    1. Hi MNepo! I recommend adding the zest from 1 lemon and 2 Tablespoons lemon juice. Make sure you remove 2 Tablespoons of milk to make up for the lemon juice.

      1. Ahh that’s right..milk is a part of this recipe. So omit it completely, just reduce the amount of milk, correct?

  17. I just made this it’s soooo good. It tastes like a muffin but makes great bread. The crumble topping is a winner. Thank you!

    1. Hi Leah. You can use salted butter with no changes to the recipe. Honestly it won’t make a difference in taste or texture in the baked bread, but if you want to slightly reduce to 1/4 teaspoon you can!

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×