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!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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. Great recipe. I received many compliments. It is a keeper. The directions and notes were very clear and descriptive. Thank [email protected]

  2. This is a tasty loaf. Mine was on the dry side because I only had no fat Greek yogurt and skim milk on hand. I’ll make this again.

  3. Yummy and moist! I tripled the recipe and gave 2 as gifts during a family camping trip. People were talking for days about how good they were! Probably wouldn’t make 3 at a time again, it got a little overwhelming mixing all the batter. Another great recipe! Thank you Sally!

  4. Hi Sally,
    What would the cooking time adjustment be if I used the small individual loaf pans rather than one large pan? Also, would the adjustment be good to follow on all of your bread recipes? (Pumpkin, banana nut and cranberry) thank you! I love your recipes and details❤️

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nikki, Small loaf pans vary greatly in size so I’m unsure of the exact bake time needed for yours. The bake time will definitely be shorter. A toothpick inserted in the center of the loaf will come out clean when the bread is done.

    2. I used two smaller baking pans and did not adjust baking times. Toothpicks came out clean on the first try.

  5. Hi Sally, can I suggest that you add your comments about tossing frozen blueberries in flour to your recipe? From your instructions above it says “add 2 tbsp of flour to the recipe” … as in to the dry ingredients. It doesn’t say to toss the blueberries in the flour at all. I (and other people) shouldn’t need to read the comments first to find out that’s what you had meant
    .. for example after we already finish baking and find that the blueberries sank. Thanks!

    1. Hi Lauren, no need to toss the frozen berries in the flour– you add the extra flour to the dry ingredients to produce a thicker batter.

  6. Another great recipe, Sally! I subbed berries for chocolate (I have a habit and I admit it) and did the crumble topping. I only had Greek yogurt on hand but it didn’t seem to matter because it was awesome! I liked that the base wasn’t too sweet to start with. Thanks.

  7. Hi sally, may I know if this recipe works with stevia sweetener?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kris, We haven’t tested this recipe with any sugar substitutes but let us know if you try it!

  8. Hi Sally,
    I only have a container of Chobani brand Greek blueberry flavored yogurt on hand (it’s not the fruit on the bottom kind). Would that work?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Laura, It should work for a sweeter tasting bread! Or if you don’t wish to use it, unsweetened applesauce or mashed banana may also be used. Enjoy!

  9. can i use blueberry comstock? same amount? fresh bluederries are hard to find here in the Philippines

    1. I want to try it with DLA Blueberries since blueberries are not common here in PH. Have you tried Comstock? How did it turn out?

  10. Hi Sally,
    Can cake flour be used? Or a mixture of all purpose and cake flour?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Laura, I don’t recommend it. Cake flour is a little too light to hold up to this thick batter.

    2. Salley can lemon be added and if so how much zest and juice? I loved,loved, loved this and so didn’t my family neighbors and friends. Seems like I’m always baking something with the grandkids, especially with Covid.

  11. Donna J Stilts says:

    I followed this recipe exactly as written except I doubled the recipe to make 2 loaves and it is awful! I’ve NEVER had bread that’s this awful! A waste of all the ingredients because my family doesn’t like it either!

    1. Hi Donna, I would love to help troubleshoot. Could you tell me why it was awful?

    2. Well I made this exactly as the recipe and it turned out great, the vast majority of people who have commented have had great success with it, so I find it strange you said it turned out awful.
      Cooking technique maybe???

    3. Hi! Did you add the milk? It’s not in the instructions, but it is listed in the ingredients. Just a slight typo, I’m sure!

      1. I just made it and forgot the milk! This explains it- I didn’t realize it wasn’t in the instructions which is what I was looking at the whole time. I thought it was too thick going in.

      2. Trina @ Sally's Baking Addiction says:

        See step 3! The milk is added with the dry ingredients.

    4. What a nasty comment. I’m sure you did something wrong in instructions.

  12. This recipe is sooo good. I made it for other people, but ended up sneaking so many pieces that I probably ate more than half of it 🙂 Highly recommend the crumble on top – it really takes it to the next level.

  13. Elizabeth Harcourt says:

    A disaster, I am sorry to report. Followed directions precisely, and certainly find recipes here a frequent go-to. A waste of expensive blueberries. Onward!

  14. Sally! Thank you for this recipe. It is absolutely delicious. I cannot wait to try this recipe over and over and add my own twist to it. I might make a blueberry banana bread next. But this recipe…WOW.

  15. Made as per recipe and it turned out Great, rose perfectly, was nice and moist and a great alternative to muffins.
    The next time I make it, I’m going to swirl in two tablespoons of Lime and Lemon Marmalade to see how it turns out as I’ve used lemon zest/Juice in blueberry muffins before and it adds a nice twist

  16. I hace made this recipie 4 times and i Lovera it , Its great

  17. The most incredible blueberry muffin recipe on the planet. I used nonfat plain greek yogurt and oatmilk. My friends are raving about them and asking for more. I also made some with cranberries. Can’t stop eating them.

  18. Hey Sally, can I simply use chico chips instead of blueberries? Is there anything else I need to change if I do that?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sue, you sure can. No other changes needed. Enjoy!

  19. Love this recipe! I’ve been using it as quick bread base for lots of other fruits and veg – apples, zucchini, pears.

    First time I made it I didn’t have yogurt or SC, so, I used a bar of cream cheese. DECADENT! Just needed an extra 10 in oven, covered loosely with foil. Second making I used Greek yogurt and it was great too. Third time, I used regular yogurt and it was not as moist.

    Also, added 2 T orange zest to blueberry bread. Def adds a little something extra.

    All in all, great recipe! Thank you! Cheers!

  20. How many bananas would you suggest using to make banana bread instead?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nicole, You can use this recipe for banana bread instead. You can add blueberries to the banana bread if you wish.

  21. i made this with frozen strawberries and a fresh apple and loved it! but a question – would this work with dried fruit? if so, do you recommend any in particular?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kat, we can’t see why not. Dried blueberries or even cranberries would be delicious!

  22. What can I substitute for the sour cream or yogurt? I live in a small village in Alaska and most of the time we do not have those at our store.

  23. Delicious! Followed recipe. It’s awesome, and everyone in my family loves it!!! Mmm

  24. Thank you for sharing this recipe. I was in the midst of looking for a last-minute, Friday night “are-you-serious?!!”, panic mode for something delicious to welcome my parents in the am, when I found this recipe. (I am 42- not a child. I have some of those, and they were not helpful. (“Gramma loooooves when I make sprinkle eggs!” Ok- not a thing, and NOT HAPPENING.)
    Enter the Google machine. Bless. Totally compromised the recipe based on what I had on hand: fresh blueberries supplemented with dried cranberries; sour cream + vanilla bean whole yogurt; cut the sugar/vanilla; added a blueberry preserve swirl. Looks & smells amazing… wish me luck! Thanks again!!

  25. Made it first time today…absolutely delicious. Used dark brown sugar, and no topping. Will definitely make again!

  26. Thank you so much for this recipe! It is absolutely delicious! I used half and half instead of milk, I tossed the fresh blueberries in sugar prior to folding them in, I used 4 mini loaves and topped them with coarse sugar before baking instead of the suggested topping. They came out perfectly and tasted fantastic! This is now one of my favorite recipes!

  27. Thanks so much for the recipe! May I use canola oil instead of butter? If so, how much? And which step do I add the oil? Much love!

    1. Trina @ Sally's Baking Addiction says:

      Hi Mel, the best substitute for the butter would be solid coconut oil. You would use it the same way as butter in this recipe. Let us know if you try it!

      1. Thanks! We’re going to be stuck at home for a while because of the ice storms. No coconut oil here, just liquid oils – canola, vegetable oil, olive oil, avocado oil.

  28. Hello – if I don’t have baking powder available, can I use extra baking soda?

    Thank you!

  29. I love your lemon blueberry cake recipe. Can I add lemon juice and zest to this? I’ve been looking at your cupcake recipe but I don’t want something quite so sweet. Could I add 1/4 cup of sugar, 1 tbs of lemon juice and some lemon zest without messing things up ?

    1. Trina @ Sally's Baking Addiction says:

      Hi Eve! We 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. We don’t suggest adding extra sugar, but let us know what you end up trying!

  30. Mine turned out delicious! I used full fat Greek yogurt and half and half. I had to bake mine for about 75 minutes. I did add the topping and I was very impressed!!

1 5 6 7 8

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally