Blueberry Muffin Bread

Adapted from this blueberry muffins recipe, 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 slices on a white plate

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, blueberry muffin bread is now in the line-up.

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 cinnamon 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.

2 images of blueberry muffin batter in a glass bowl and batter in a loaf pan with crumb topping

overhead image of blueberry muffin bread in loaf pan

Blueberry Muffin Bread Ingredients

Like pound cake and biscuits, 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 like apple cinnamon bread and zucchini bread. I don’t typically 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.

stack of blueberry muffin bread slices

2 Optional Extras!

The blueberry muffin bread is completely awesome on its own. 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.

slices of blueberry muffin bread on a white plate

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Blueberry muffin bread slices on a white plate

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


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.


  • 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)


  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.


  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: 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.
  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


  1. Debbie Anjer says:

    Hi Sally,

    Thanks for this wonderful recipe, which has just been permanently added to my list of favorites. Even my very picky elderly parents loved it! The batter looked so fluffy and pretty in the pan that I was almost sad to bake it! I used sour cream as directed and found the bread to be the perfect consistency, not dry at all. Can’t wait to make it again and try it with the swirl of jam.

  2. It came out moist and perfect and half of the cake was over in less than half a day. A recipe to keep and make !

  3. Hi Sally, I baked your blueberry bread loaf and it was moist and tasty! I did crush about 1/3 cup of pecans and mixed it in with the topping…lots of crunch! Thank you for this marvelous recipe!

  4. I baked this loaf today, following the recipe exactly as written and it is great! Not sweet (as so many pointed out), it is the perfect vehicle to let the blueberry flavor shine. I added the crumb topping, which is a nice addition. Next time I might increase the amount of blueberries to two cups just to up that flavor but one should NEVER change a recipe and then review it. To change it (even with “substitutions”) makes a new recipe.

  5. Lydia Bartlett says:

    OMG! Delicious! I just made your blueberry muffin bread and it is out of this world scrumptious! Thanks so much!

  6. Don’t get me wrong, this is a decent bread, just not quite what I had in mind. I was looking for a lighter, fluffier, more muffin-like crumb. I also wish I would have tossed the berries in flour prior to stirring in as to keep them from sinking.

    1. I love all your recipes Sally. You are the best ! Please keep teaching. Stay safe always. I’m your number 1 fan in the Philippines!

  7. This cake is incredible!!! I’ve made it twice now and each time it comes out absolutely wonderfully. Thank you Sally!!

  8. hi what r the calories ?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Melissa, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful:

  9. Texturally perfect, very moist. Lacked a lot of flavor though. It was not sweet at all, which was disappointing. The blueberries were the saving grace but ended up throwing it out 🙁

  10. Hi Sally,
    If I bake this in an 8 inch round pan, what would be the baking time?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Laura, We’re unsure of the exact bake time, but keep a close eye on it and use a toothpick to test for doneness. Hope you enjoy this recipe!

  11. I’m an extemporaneous baker using whatever I have at hand. Nonetheless I found this recipe pretty much what I’d have made if I had all the ingredients on hand. Maybe I might have used less sugar, though it called for refreshingly less many other recipes (as I bake for loved ones who self-police the amount of sugar they consume). The situation today was that it seemed the freezer wasn’t working properly and all those lovingly rinsed and picked over and frozen fresh blueberries were thawing quickly … so I had to ‘throw together’ something quickly. (Folks appreciate a freshly baked item over previously thawed berries, it seems.) I didn’t have enough all-purpose flour so had to use the buckwheat I saved for pancakes and brownies, and the frozen slicelets of banana I’d saved frozen for smoothies had to be used up, as well. Boy, does it smell good! Can’t wait to try a slice with coffee. I have a tip for folks that don’t add the called-for amount of sugar, or have an issue about something not being sweet enough –dunk it in your sweetened cup of coffee or add a little honey cinnamon butter –to your taste.

  12. Barbara Hallett Wegner says:

    Can I use frozen berries or do I need to thaw them. I love your receipes

    1. Lexi @ Sally's Baking Addiction says:

      Hi Barbara, Fresh blueberries are best. We 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.

  13. 10 out of 5 stars. Absolutely easy and seriously yummy!!!!! Since I’m not known for my baked goods, I found this to be very tolerant of my lack of skills with it becoming the staple for morning tea for the last three weeks since happily stumbling across this recipe. It is enjoyed hot out of the oven, cold for a quick breakfast, with or without butter or jam and doubles as dessert with maple syrup and ice-cream! 10 out of 5 stars.

  14. I’ve made this recipe over, and over, and over again! It’s definitely my go-to blueberry quick bread recipe for a breakfast treat for my family. Thank you, Sally,! 🙂

    1. Oh…..and I’ve doubled the recipe and made it in a bundt pan, too! Still for breakfast, but because my teenagers (and husband??!!) need “guide lines” on where to cut the appropriate sized slice! Ha! Otherwise one loaf may equal *four* slices??? Haha!

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