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.

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, 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!

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 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.

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

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.

stack of blueberry muffin bread slices

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. 🙂

slices of blueberry muffin bread on a white plate

Forever making muffins as quick breads. It’s so much easier!

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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 & Other Fruit Add-ins: 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. 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


  1. 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!

  2. 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.

  3. 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!

    1. Thank you so much for your positive feedback, Chelsey!

  4. These distracting ads and advertising videos that keep popping up as I’m trying to focus on the recipe … so irritating!

    1. If you hit the print button it opens up to a new page without any ads. It’s just the ingredient list, instructions, and cooking notes. I do this for ALL of the online recipes I use. Ads are very annoying and sometimes you don’t want the fluff stories but just the recipe.

  5. Hello,

    Can you swap the sour cream for buttermilk? Thanks.


    1. Hi Lauren! If using buttermilk, use it to replace the sour cream AND the milk. (1 cup total.)

  6. Hi! Made these in mini loaf pans to give to family on Easter…they were delicious. Only alteration I made was adding about 1tbsp of lemon juice and about 1tbsp of grated lemon peel. Super good!

    1. I’m so happy you enjoyed them, Charlie!

  7. Do you have any recommendations for a loaf pan? (You may have mentioned this in your post, so I apologize if I missed it, but mine is old, Pyrex glass, and I’m not sure if it will yield the best results for this recipe!)

    1. I love the USA Pan brand 9×5 inch loaf pan. It’s my go-to! If using glass, the bake time could be a little longer.

      1. Thank you so much for the suggestion; I will look into that one!

  8. Hi there

    Can I make this into a blueberry lemon loaf?

    1. Hi Shirley, Yes you can add some lemon juice and lemon zest to this recipe. Enjoy!

  9. This recipe overflowed, made a huge mess, and didn’t bake. After an hour it was 70% uncooked dough mix in the middle. The moisture can likely be blamed on the use of frozen blueberries instead of fresh. I had never had blueberry muffin bread; I made blueberry muffin bread; I still have never had blueberry muffin bread.

  10. How would I make this into a lemon blueberry muffin bread

  11. Renée Hunter says:

    I’m wondering about using strawberries? Any special directions?

    1. Fresh strawberries work great! Chop them to be roughly the same size of blueberries. No other changes!

  12. Hello! I made this and although delicious my blueberries (fresh) sunk to the bottom and the streusel topping I put on top sunk to the middle. What did I do wrong?

    1. Hi Jeanette, If your blueberries are extra large and heavy, try adding another 2 Tablespoons of flour to the recipe.

  13. Friday Wintle says:

    Made this today and this is the best blueberry loaf I have baked .. I added zest of 2 Lemons

  14. Is it possible to make the batter the night before? I’d love to put it in the oven first thing in the morning, so we can enjoy it for breakfast. Thanks!

    1. Hi Sarah! No, it’s not. The baking powder is initially activated once wet.

  15. Great recipe, but (and it might just be my oven), it took longer than expected to bake and baked incredibly unevenly – it cooked very fast on the outside edges but very slowly in the middle. Maybe next time I will put the foil over it the whole time.

  16. Delish! Mine took a bit longer to cook. My only suggestion would be to use parchment paper so you can take out of the pan to cool faster….so you can eat it sooner lol

  17. Followed recipe to the T except doubled the recipe to make 2 loaves, baked according to recipe and both loaves did not cook in the center, raw and sank in, oven has been checked for temp and everything was on point! So sad because it smelled wonderful in the oven

  18. I ran out of vanilla extract and used almond instead and 2 cups of blueberries. Didn’t have time to make the strudel top but the bread came out delicious

  19. Carol Mathis says:

    I made this with Greek yogurt and frozen blueberries. Tossed the blueberries in two tablespoons of flour before adding, threw it in a Bundt pan because that’s what I had and hey, I’m in lockdown, and cooked it for 55 minutes. Perfect perfect perfect.

  20. Thank you Sally this turned out really good!
    About 55min in the oven, added some buckwheat flour (maybe 10-15%) in there, a mix of frozen berries and some pecans, absolutely delicious.

  21. Can I make this with almond milk?

    1. You can use nondairy milk in a pinch, yes.

  22. Have this in the oven now at 11pm… I’ll be eating blueberry bread around midnight 🙂

  23. This was only my second from scratch recipe, first being your crispy choc chip cookies, and this was delicious!!! I feel like I can actually bake!

  24. Melissa Yeghiazarian says:

    Hi Sally! Do you recommend light or dark brown sugar? Excited to make this later today!

    1. Either work! I usually use light here.

  25. Is it 1/2 c butter or 115 g? Because 1/2 c butter would be about 56g and 115g is about a cup.

    1. Hi! 1/2 cup (1 stick) of butter is about 113-115g.

      1. Thank you! Ugh I confused 1/2 a stick of butter with 1/2 a cup of butter. Can’t wait to bake. Thanks for your quick reply.

  26. Amazing! The texture is nice and soft, and great flavour. The crumble makes them perfect 🙂
    P.s I used vanilla yoghurt instead of sour cream since this is what I had.

  27. This is a great recipe! My daughter loves it for snacking. Freezes well. Nice change to the muffin. I highly recommend the blueberry jam and crumb topping.

  28. Melissa Wright says:

    Can you do mini loaves? How long would you bake them for?

    1. Hi Melissa, definitely. 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.

  29. Super Delicious! Highly recommend the crumb topping! Easy to make and stores really well! Thank you!

  30. Can I substitute raspberries for blueberries or can I use a combination of each?

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