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. Use fresh or frozen blueberries.

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!

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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. Use fresh or frozen blueberries.


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*
  • 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: If using frozen blueberries, do not thaw. Any other fresh or frozen fruit works. Peel if applicable. I love making apple bread 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

94 Comments

  1. Sally, you see how much thought and love you put into each and every recipe. Every recipe I have tried has been full of flavor and a huge hit with my family. You have a very special talent, and I hope you keep sharing your amazingly delicious recipes for years to come.

    1. Thank you so much! Your kind words brightened my day 🙂 Thrilled that your family enjoys so many of my recipes!

    2. This was spectacular! Recipe made as stated. No additions! My grandsons were sneaking crumbs from the loaf as was I.
      I use an old baking pan from my grandmother that yields smaller but more slices. Great addition Sally

  2. Well isn’t this recipe just perfect! I love making quick breads instead of muffins because they’re so much easier and everyone is able to control their portions as well, instead of having a muffin that some might find too big (or not big enough…). I’m definitely going to make this bread this week!

    1. I love your blueberry muffins with the sparkling sugar. Can I just use that instead of the crumb topping? Thanks for making my day easier; raising 3 grandchildren here. I can pop this in the oven quickly today. Perfect for an after school snack.

      1. Hi Linda! Yes, you can top the batter with coarse sparkling sugar prior to baking instead of the crumble.

      1. Absolutely! The baking time depends on the size of your mini loaf pans. They vary in sizes. Keep your eye on them– the mini loaves are done with a toothpick inserted in the center comes out clean.

      2. Absolutely! Baking time varies depending on the size of your mini loaves. Keep your eye on them and check the center with a toothpick. When it comes out clean, they’re done.

  3. Cannot wait to get started tonight!. This recipe gets a 5* already from me as I love quick recipes especially with blueberries or coconut. Any chance i could swap the butter for nut butter instead?

    1. Hi Abby! Thanks so much! I do not recommend swapping out the butter for nut butter. If you’re looking for a nondairy alternative, you can use solid coconut oil.

  4. I can’t wait to try this! Looks beautiful and sounds delicious!
    My neighbor gave me some rhubarb, I have never baked with rhubarb before. Do you think this recipe will work with rhubarb?

  5. Yum! I love your muffin recipe so I’m excited to try this. If I wanted to add lemon zest to this, how much would you recommend? Thank you. 🙂

    1. Hi Erica! That amount is up to you. For subtle flavor, zest 1 lemon (about 1 Tbsp of zest). For stronger lemon flavor, use 2 Tablespoons. Sounds like a lot, but the flavor slightly fades in the oven.

  6. Brilliant idea! I have always wanted a recipe like this – so much more convenient than muffins! Trying this asap 😉

  7. Yes, the timing is perfect! I made your skinny PB banana muffins last week and they were amazing. Afterwards, my dad suggested blueberry muffins and here we are! One question though, can I use plain nonfat greek yogurt in place of the sour cream? The notes mention lowfat yogurt, so I just wanted to check!

  8. Love your Site. We have a lot of blueberries (43 plants to be exact) could we add a few more berries to the batter? Also, should we coat the berries with flour to keep them more evenly distributed throughout the cake? Thanks for all the great recipes!!!
    Bill

    1. Hi Bill! Feel free to add more berries. The bake time may need to increase with the added moisture. You can toss in flour beforehand if desired. Let me know how you like the bread!

  9. .definitely making this, yum! Thank you
    One question, I set butter out to reach room temp, so when its ready. But then sometimes life hits and I don’t get to bake right away. Do you have a suggestion on how many days is good before I shouldn’t use it.

  10. Love your muffin recipes, so I can’t wait to try this one out! Do you think melted butter would work just as well? Sometimes I like eliminating the need for a stand mixer 🙂 Thanks!

  11. This bread looks wonderful, Sally! I’ll definitely have to try it sometime! But maybe with some lemon glaze 😉

  12. Oh, and I wanted to ask: can I use raspberries instead of strawberries in your strawberry quick bread? And some lemon zest? The comments are closed on that recipe, so that’s why I’m asking here! Thanks! (Oh, and I’ll use a lemon glaze, too!)

  13. Hi Sally! Looks yummy! May I use almond milk instead of milk? Or will that mess up the flavor/texture/etc???

  14. The bread is currently in the oven. After 30 min though, I noticed the crumb on top is gone. It sank it or the bread rose above it. Weird. Any idea why this happened? I’d like to prevent it next time.

    1. Hi Amanda! Did you follow the recipe for the batter closely? It’s a thick batter, so the crumb topping shouldn’t sink down much. If desired, you can make the crumble topping ahead of time and freeze it then top the unbaked loaf with the frozen crumble. The colder it is, the less likely it will sink down.

      1. I can’t imagine what happened. I followed it exactly, I’m a pro. I can’t even figure out why that would happen. Oh well it tasted delicious.

  15. My 11 year old daughter and I just finished putting together this bread. It’s baking in the oven now and looks delicious. Can’t wait to taste it!

  16. I’m so excited over this Blueberry Muffin Bread! Although I do make muffins, I tend to make quick breads more. It’s easier to fill a loaf pan than a muffin pan. Thank you so much for this recipe! I’ve never seen a Blueberry Quick Bread recipe before. It will definitely be used in my baking rotation and plan on trying an apple version too. Thanks Sally!

  17. I made this bread today. It is FANTASTIC!! I forgot to cover it 30 minutes in and it still turned out moist and delicious.

  18. I made this today, and while it’s delicious all my blueberries sank to the bottom. Any idea as to why that happened? I used frozen blueberries. I didn’t coat them in flour, since that usually doesn’t work with the condensation that appears on frozen fruit as soon as you take it out of the freezer, but the recipe didn’t say to coat them in flour either.

    Otherwise this bread is really good though. The texture is just like a muffin, light and airy and super moist. I love it!

    1. Hi Tessa! Thanks so much for trying my blueberry muffin bread recipe. Was your batter super thick? The thicker the batter, the less likely the berries will sink. This batter should be relatively thick. You can try coating them in flour if you decide to try the recipe again.

  19. Thank you for this recipe, my grandchildren loved it. The article mentioned that you could use peaches. I’m assuming diced, fresh peaches? Is there any changes that need to be made. Thank you

  20. I made this last night, added in the zest of one lemon and used 1/4 cup milk and 1/4 cup lemon juice, and WOW is this good. Like “made my husband take it to work so I would stop eating it” good. I took the end slice (because crusts are my favorite part of almost any baked good) and I was NOT disappointed. Anyone reading these reviews, stop what you’re doing and go make this!

  21. I made this today. I followed the recipe exactly. The only additions I made were to squeeze fresh lemon juice..about 2-3 tablespoons and I put blueberry preserves in the middle and swirled some on the top. It cooked at 350 degrees for well over an hour and I did cover it with foil at about 45 minutes. It is the best blueberry bread I have ever made! And I have made many

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