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.
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.
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.
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.
- Butter: Butter is the base and produces a soft cakey crumb. If desired, swap with solid coconut oil.
- 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.
- Eggs: 2 eggs work their magic providing structure and overall richness.
- 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.
- Vanilla & Salt: Flavor flavor flavor.
- 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.
- Leaveners: Both baking soda and baking powder add necessary lift. Remember the differences in baking powder vs baking soda and why we use both in some recipes?
- Milk: The blueberry muffin bread would be flat and heavy without milk.
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:
- Blueberry Jam: Swirl 2 Tablespoons of blueberry jam into the batter.
- 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.
PrintBlueberry Muffin Bread
- 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 (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) 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 (210g) fresh blueberries*
- optional: 2 Tablespoons blueberry jam and/or crumb topping (see recipe note)
Instructions
- 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.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
- 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.
- 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.
- Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.
Notes
- 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.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | 9×5-inch Loaf Pan | Cooling Rack
- Sour Cream: Plain yogurt is a great substitute for sour cream. Unsweetened applesauce or mashed banana may also be used.
- 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.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. See my post on the importance of room temperature ingredients for more information.
- 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.
- Adapted from Blueberry Muffins with a *little* extra flour and milk to produce a nice large loaf.
Keywords: blueberry muffins, bread
My bread came out perfect! I used walnut milk and salted butter because that is all I had and it worked fine. I also added the crumble topping and it’s delicious. Very happy with this recipe! Thank you!
★★★★★
Too much vanilla, otherwise great recipe. Next time I’ll reduce the vanilla to 1 t. Love the addition of brown sugar. Mine fell apart a little, but probably because I used plain “European-style” yogurt (a little thicker than regular, but not as thick as Greek), which is just what I had on-hand. So, I’d say if you choose to use yogurt instead of sour cream, use Greek or strain it. And if you use frozen blueberries, first toss them in the extra 2 T of flour before you mix them in – it will help them not to sink.
★★★★★
This recipe is delicious! It was gone within a day!! My daughter baked it with gluten free white rice flour and the texture was kind of like a cake. We like white rice flour better than the gluten free 1 to 1, which tends to be grainy and more like a cornbread. Hope this helps any that are sensitive to gluten and still want to enjoy this delicious bread!
★★★★★
I just made this it’s soooo good. It tastes like a muffin but makes great bread. The crumble topping is a winner. Thank you!
★★★★★
Hi Sally,
I would like to add lemon to this recipe. What is your recommended portion of lemon juice and lemon zest?
Hi MNepo! 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.
Anyone else have issues with this not being sweet enough? I even added an extra 1/4 cup brown sugar
My husband loves blueberries and oh my gosh this is one of the best recipes.
This is a keeper. Thanks Sally.
★★★★★
Made this today following the recipe with fresh blueberries. It’s delicious but the blueberries all sung to the lower half of the loaf. A bit more flour next time?
★★★★
Hi Sarah, Yes, you can try adding another 2 Tablespoons of flour to the recipe.
So delicious! I used frozen berries and it does add to the cook time.
★★★★★
Can plain greek yogurt be used instead of sour cream?
Absolutely!
Can I use whole wheat flour here?
You can, yes, but the bread will taste dense. Try mixing whole wheat and regular all-purpose flour.
I love this recipe but it’s taking 20 minutes longer in the oven than written. My oven cooks true to temp. Ideas?
★★★★
Hi Jean! Are you using frozen berries? The colder the batter, the longer the loaf will take. The bread will also take longer in a cermaic or glass 9×5 inch loaf pan, too. Hope you enjoy it!
Yes, I use glass. Glad to know, my family wants this on hand always! Thank you!
Can you make this in muffin baking cups?
Hi Tammy! This recipe is nearly identical to my blueberry muffins. You could top those with this streusel and swirl of blueberry jam if desired.
I used fresh mango and frozen bluberries, added a bit of cinnemon…best loaf I have ever made.
Thank you
Andrew
★★★★★
Bread was great and everyone loved it. Thanks so much for sharing. I was wondering for your pictures on here did you use jam and crumble topping on you bread?
★★★★★
I use this recipe as the base for my banana bread(s) to which I also add blueberries or blackberries or raspberries (or all three). Everyone loves it!!! I simply add 3 mushy over-ripe bananas after creaming the butter & sugars. Thanks for sharing this recipe with the rest of us!!!
★★★★★
I used mixed frozen berries and it worked out well
★★★★★
I made this bread, following all instructions as indicated. I used fresh blueberries. All the blueberries sank to the bottom. It’s still edible ( and yummy). A little mushy on the bottom.
You indicated additional flour for frozen blueberries. Should I have done the same with the fresh blueberries? What did I do wrong?
Hi Sue! I’m just seeing your comment now. Frozen berries tend to sink since they are so heavy. Toss them in a little flour before adding to the batter next time. Glad you enjoyed it!
Have just made it. I should have gone with my instincts and went with the slightly larger loaf pan – it spilled out of the one recommended 🙁 so, we had irregular shaped mini-muffins on the foil under the pan! They tasted good! Ha! The finished loaf it cooling, it looks a little irregular in shape because of the spillover, but it looks tasty. I would also say, it is a little more labor intensive than the 15 minutes prep time, stated.
I substituted chocolate chips for the blueberries and topped it with demerara sugar for chocolate chip muffin bread. Delicious! I may try peanut butter chips next. Thank you for the recipie.
★★★★★
Wonderful recipe — easy to follow and light and flavorful blueberry bread. I added the crumble on top to make it even “fancier”
Thanks so much!
★★★★★
Just light, moist and delicious! And I don’t need butter on it! Thank you again Sally! Such a pleasure Baking and Enjoying your recipes!
★★★★★
Made this recipe last night and it turned out wonderfully! Made exactly as stated other than adding 1/2 cup more frozen blueberries (so 2 cups total, half fresh and half frozen). Needed to cook 75 minutes to get fully done. Really like this recipe and would make again, next time with the crumb topping!
★★★★★
This is one of the best recipes I’ve made. It came out better even than expected. Just marvelous! Thank you, Sally!
★★★★★
Hi! Would it be possible to sub the all purpose flour with bread flour? How would that affect the recipe? Thanks!!
You could, yes, but the bread may taste a little too chewy.
Yummy, but I used frozen blueberries and it made it spill out and took an additional 20 minutes to bake but it was delicious and I made fresh whipped cream for my daughter and I and we both loved it!
★★★★★
You are awesome I have been trying your recipes and all so yummy thanks for sharing your love for baking !
★★★★★
Making this with fresh cranberries today. Would like to use orange juice. How much to add? Or is orange zest better or both?
Hi Jacqualine, You can try using half milk and half orange juice for the liquid in the batter and also add a bit of orange zest depending on how strong you wish the orange flavor to be. You can also add a bit of zest to the crumble topping – yum!
Hi, I labored over this one, but am very sad that the thawed frozen blueberries all sank to the bottom… I see you recommended to someone else that they should coat the berries with flour. I’d suggest you add that in the recipe. Also, although I used only 1/4 teaspoon of baking soda, it is very metallic tasting. Sorry, but overall this is not working for me.
★★
Hi Marilyn, If using frozen blueberries, do not thaw them. While fresh does work best, see recipe notes for the best tips on using frozen berries!
Hi Sally, I’m making this today as soon as my ingredients come to room temperature, I actually did the water in the microwave and the butter and milk are sitting in there, eggs and sour cream are on the counter. I’m using frozen blueberries so I saw your comment on tossing them in a little flour! Love seeing all the positive comments, I’m going to make your crumb topping too! It got so cold here and Saturday morning it’s going to be frigid! My husband and I will truly enjoy this with our morning coffee! I love so many of your recipes ~ thank you Sally!
The taste was AMAZING! But for some reason the blueberries sunk down during baking. They were all at the bottom and they were bleeding. What can I do to fix this?
★★★★★
I’m so glad you enjoyed the taste, Maria! Did you use frozen berries? They tend to sink. Toss them in a little flour before adding to the batter next time.