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.

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!

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 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!

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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
  • 1/3 cup (80ml) milk, at room temperature
  • 1 and 1/2 cups (250g) fresh blueberries*
  • 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. I do not suggest frozen blueberries. If you need to use them, do not thaw, add another 2 Tablespoons of flour to the dry ingredients, and extend the bake time. 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

308 Comments

  1. Great recipe. I received many compliments. It is a keeper. The directions and notes were very clear and descriptive. Thank [email protected]

  2. This is a tasty loaf. Mine was on the dry side because I only had no fat Greek yogurt and skim milk on hand. I’ll make this again.

  3. Yummy and moist! I tripled the recipe and gave 2 as gifts during a family camping trip. People were talking for days about how good they were! Probably wouldn’t make 3 at a time again, it got a little overwhelming mixing all the batter. Another great recipe! Thank you Sally!

  4. Hi Sally,
    What would the cooking time adjustment be if I used the small individual loaf pans rather than one large pan? Also, would the adjustment be good to follow on all of your bread recipes? (Pumpkin, banana nut and cranberry) thank you! I love your recipes and details❤️

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nikki, Small loaf pans vary greatly in size so I’m unsure of the exact bake time needed for yours. The bake time will definitely be shorter. A toothpick inserted in the center of the loaf will come out clean when the bread is done.

  5. Hi Sally, can I suggest that you add your comments about tossing frozen blueberries in flour to your recipe? From your instructions above it says “add 2 tbsp of flour to the recipe” … as in to the dry ingredients. It doesn’t say to toss the blueberries in the flour at all. I (and other people) shouldn’t need to read the comments first to find out that’s what you had meant
    .. for example after we already finish baking and find that the blueberries sank. Thanks!

    1. Hi Lauren, no need to toss the frozen berries in the flour– you add the extra flour to the dry ingredients to produce a thicker batter.

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