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

156 Comments

  1. I have made this twice, once splitting into 2 8x4s and once with a 9×5 and it was very well received both times! I love the sweetness of this bread. It’s not sugary sweet and it leaves room to eat alongside other things. I have made it with and without the jam and crumble and liked it more so with, just for some depth and extra texture. It’s very moist and not too rich. It’s been one of my favorite recipes of yours for sure! Thank you!

  2. I made this for my husband before a solo 2 week work trip. It freezes so well (followed the instructions above!). It also looked exactly the same and I used the same loaf pan – LIFE SAVER!

    Now back after two weeks and still have some slices to myself – indulgent and perfect for breakfast.

  3. After all of the years of baking, this is the best recipe I have ever made for blueberry muffins and a loaf!! I love the texture of a solid and moist cake. I made the extra large muffins and one loaf. This is the recipe that I will use with other fruit or chocolate chips. The batter is not overly sweet. I added lemon extract to give the muffins a little more taste. DELICIOUS!! Thank you…. Nelly

    1. Thank you so much for your positive feedback, Nelly! I’m thrilled you love this recipe and that it will continue to be in your baking rotation 🙂 Love that you added lemon extract- YUM!

    1. Hi Natalie! Yes, you can make mini blueberry muffin bread loaves from this batter. 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. 🙂

  4. I found this loaf very moist and tasty – but for some reason almost all of the blueberries ended up at the bottom of the loaf. Is there something I might have done wrong?

    1. Hi Carole! Did you use frozen berries? They tend to sink. Toss them in a little flour before adding to the batter next time.

  5. Made a double batch of this recipe this morning with fresh blueberries from a local farm. OMG! This bread is so light and delicious! I’m so glad I found your website!

  6. I’ve made this delicious bread twice and will make again this weekend. It’s so good. And moist as promised. My friends just love it.

    I am going to try your banana bread recipe now as I gave ripe bananas waiting for me.

  7. Love the. Bread, most use oil and not butter, I loved your recipe. Really moist. Absolutely delicious.

  8. I love the idea of a muffin bread, but I’m not a huge fan sour cream…….would it still come out well without it?

  9. I made this recipe but I used self raising flour so I omitted the salt baking powder and baking soda. The moistest bread I have made. I’m going to use this recipe when making my pumpkin bread this year

  10. Can I substitute mascarpone for the sour cream? I don’t have a full 1/2 cup of sour cream so can I fill in with mascarpone??? thanks

  11. I topped with 1 Tbls turbinado sugar. Still cooling so we will try it in the morning. Your recipe was very easy to follow. Thank you.

  12. I made this recipe using Bob’s Red Mill GF 1-to-1 Baking Flour. It came out awesome! Instead of fresh blueberries, I used dried blueberries that I order in bulk from Amazon. Other than that, I followed the recipe exactly and my family gobbled it up! Thanks for posting.
    PS: Everyone should consider going GF. Autoimmune diseases are on the rise. I have 2 of them!

  13. I don’t have an electric beater presently (at a remote summer location.) Would I lose some good texture by using a rotary beater?
    Thanks for great recipe.

  14. Hi Sally,
    As a new baker , I was hesitant to try loaf with 2 cups of flour. All while I am making smaller batches. But this turned out to be very tasty little big for us, but I managed to eat a lot . Sweetness is apt. Changes I made are- used only one egg(white + yolk ) as I always find smell of egg more if I use 2 , Indian sour curd instead of sour cream and added pomegranate seeds which is no good they remained same.

    It took me way too long close to an hour to bake at 180 degrees. Can we increase the temperature to decrease the baking time ?
    How to get rid of egg smell while baking especially cup cakes , mostly upper portion of cup cake ?
    While baking this , I noticed top has browned very early but still inside wasn’t cooked until an hour. Is there a way to stop browning too much ?

    1. Hi Suja, Eggs are very important for the structure and texture in baked goods and I have never been able to taste or smell them! I don’t recommend increasing the temperature of your oven – if the top is browning too quickly simply tent a sheet of aluminum foil over the top about half way through the bake time.

  15. I made this at least 4 times this summer with wild Maine blueberries I picked in my yard. It is absolutely delicious. There’s not too much sugar, which lets the blueberries shine. Everyone that tried it raved about it. Thank you so much for a fantastic recipe!

  16. Great recipe. A little on the sweet side. I’ll probably cut the sugar a little next time. Didn’t use the foil and it turned out fine. I also used the bakers trick of dusting the blueberries with flour before adding to the batter. It keeps the blueberries from sinking to the bottom of the pan

  17. I’ve made this a few times now and it’s incredible. I wanted to make a chocolate version and was wondering if I can swirl Nutella through it? I like the lightness if this loaf vs a pound cake but didn’t know how Nutella would affect it.

    1. That should be just fine (and delicious!). You can leave out the blueberries. Add half of the batter to the greased loaf pan, then add a thin layer of Nutella. Swirl it with a knife, then pour the remaining batter on top. Bake time should be about the same.

  18. I have been enjoying a number of your recipes (cheesecake, zucchini bread, and now this). I appreciate the explanations about each ingredient as well. Thanks!

  19. Seriously great recipe. I have made this bread three times now and it seems to disappear in seconds. Yesterday I substituted 1 cup of chocolate chips and 1 cup of morello cherries for the blueberries. Fantastic.

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