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!

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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
  • 1/2 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

160 Comments

  1. Hi Sally! I’m a huge fan of all of your recipes, including this one! However, I did have a problem with my blueberries and streusel sinking to the bottom. I made sure to measure correctly, and ended up with a batter I thought was perfectly thick. Any insight on what could have made this happen would be greatly appreciated. Thanks!

  2. Sally, I was wondering if I could make it gluten-free with an appropriate flour? Would appreciate your suggestions.

    1. This is the best blueberry bread I’ve tried! Used vanilla Greek yogurt in place of the sour cream and it turned out great. My family loved this!

  3. Ups ! Just saw the answer . Thanks sally as usual you are always answering your fans . Baked your chocolate cake last week and it was a hit as everything that comes from you .

  4. I made this bread the day you posted it and it was delicious!! I still have extra blueberries so I’m making another today.

  5. This bread is dangerously delicious! I am curious though…most quick breads utilize the muffin mixing method , but for this recipe you have chosen the creaming method that is commonly used for cakes. Do you see a benefit to the creaming method for quick breads or is it just a preference?

  6. Delicious with a cup of steaming hot coffee or tall glass of cold milk. The bread overflows with delicious blueberries. I used blueberries I froze last spring from our garden. We love this bread.

  7. You said – ‘Trust me, you’re going to be VERY HAPPY about it’. And I really am. I loved the texture: moist , crumbly, not too sweet. I substituted blueberries with frozen raspberries. I’ve got a trick that has to do with fruits colouring the batter. I pour the third of a batter then put frozen berries of your choice, then pour the third part again and cover with berries and so on. This way I have three layers of batter and three layers of berries. Layers are mixed while baking. But the result is fabulous – batter is yellow as supposed to be

  8. Made this today doing the apple cinnamon version you mentiond, I didn’t do the streusel but addded about a 1/3 cup of cinnamon chips to the batter. It was delicious. Everyone loved it. My husband even had the idea to turn it into French toast. Maybe tomorrow thanks again for another great recipe. Have a great weekend.

  9. Made this today and added sugar in the raw as a topping. Excellent – tender crumb and full of flavor. Another winner Sally! Thanks.

  10. Hi Sally,

    I make so many of your recipes and I don’t know if I have ever commented or reviewed a recipe. I made this blueberry bread twice this week already and it is delicious! I made it once for my husband and myself and once for friends. It is super moist, just the right amount of sweet and has a lovely texture with the blueberries and crumble. Thank you for always putting out such quality recipes that are easy to follow and always turn out well. Thanks, again!

  11. Hi! I was wondering if you think lemon juice and/or lemon zest would be a good addition in this bread? And if so, how much would you recommend? Thank you!

    1. Definitely! The zest from 1 lemon should be great and I recommend adding 2 Tablespoons lemon juice. Make sure you remove 2 Tablespoons of milk to make up for the lemon juice.

  12. If I made the apple muffin bread, could I top it with the crumb topping from your glazed apple crumb muffins? I think that would be so good! Thanks, Sally 🙂

  13. Yummm Sally, this is the perfect recipe for the blueberries I have. I’m thinking about making this a cheesecake blueberry bread with a layer of cheesecake in the middle, like your strawberry cheesecake muffins. What do you think?

  14. Hi Sally. I made this recipe yesterday and followed it exactly but my blueberries sunk to the bottom. I used frozen blueberries, is tis why? Not sure what want wrong. Still tasted amazing.

    1. Hi Fiona! Apologies, I’m just seeing this question now. Tossing the blueberries in a little flour helps prevent them from sinking. Are you using frozen? They are more prone to sinking since they are heavier.

  15. Absolutely delicious bread! Super quick and easy to make. I couldn’t wait for it to cool to take out of the pan, so I cut the end off so I could try it…Yum! I did the jam and streusel on top too. I will definitely make this again!

  16. Ah, Sally! I am fairly new to your blog and I am hooked. 🙂 This blueberry bread is the best ever. My family absolutely loves it. Thanks for your great site!

  17. I made this to bring jn to my co-wirkers and it was s big hit! So moist anx yummy! I made the struesal on top and sprinkles some powdered as well. My blueberries sank a little even though I tossed them in flour but i think it was because I tapped the pan to even out the batter. No matter! It was still delicious and I’ll definitely make it again!

  18. I made this bread last night and it turned out great! I tossed the blueberries in a little flour before adding to the batter and they didn’t sink to the bottom. Next time I will try adding the struesal topping. Thanks for another great recipe Sally!

  19. I love the combo of blueberry and lemon. How much lemon extract or freshly squeezed lemon juice would you recommend to add to this recipe? Thank you

    1. Hi Colleen! 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.

  20. I made this quick bread today…it was very, very tasty and the texture IS fluffy and moist! The only problem I had was with the blueberries sinking to the bottom (I used frozen blueberries which I had waiting in the freezer, pre-measured). I gently but quickly added them to the batter and the batter still turned blue. Next time, I will put the batter into the loaf pan and put the frozen blueberries on top before adding the crumb topping. I will use fresh blueberries in the summer when they are more reasonably priced. The only change I made was to add the grated zest of one medium orange. Next time, I will also add coconut!

      1. Now that that loaf is almost gone (you are certainly NOT helping me maintain my girlish figure, Sally! 🙂 ) I plan on making your apple version with maybe a cinnamon swirl through the middle. Then I will revisit the blueberry version and add the coconut and THEN when I make it again, I might add a cream cheese layer! You are so right, Sally…the possibilities are endless!

    1. Hi Parie! The bake time will be shorter if dividing the batter between smaller pans. I’m unsure of the exact time, but use a toothpick to test for doneness. Same oven temperature. Enjoy!

  21. Made this, pretty good, but took longer than time suggested. New/novice at baking, so didnt think I needed to consider glass vs. Non-stick loaf pans.
    Googled it after baking, shouldve reduced heat and baked longer

  22. Hi Sally, This looks great and am excited to bake it this weekend. Could you please tell me the replacement for eggs? I want to make it eggless for one of my friends.

    1. Hi – You can use flaxseeds.. 1 tbs ground flaxseeds mixed with 3 tbs water. Let sit for 5 minutes. I don’t like eggs and use flaxseed in most of my baking.

  23. So so so good! Everyone loved it! My blueberries sank as well but it didn’t bother me ’cause it was so delicious!

  24. I made your blueberry muffin bread today, this is the third time I have made it and we absolutely love it! But, today and the last time I made it, the crumble topping dissolved into the dough. I am not seeing any crumbles on top of the bread like your picture. What am I doing wrong?
    Thanks Sally

    1. Hi Marilyn! Here’s a tip that always helps– make the crumble topping ahead of time, then refrigerate for at least 1-2 hours before sprinkling on top of the bread batter. It won’t melt down as much if it’s extra cold going into the oven.

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