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.
Blueberry 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
I don’t have baking powder , will it matter?
Hi Karen, the bread won’t rise properly without the baking powder. We recommend sticking with the recipe as written for best results!
I was in a baking mood this weekend! I made this and her peanut butter cupcakes. This bread turned out moist, very flavorful. Exactly what you would think of in terms of texture and taste. Would make it again!
This was excellent! I tossed the blueberries in some flour so they wouldn’t sink to the bottom. I used plain yogurt, added a 1/2 tsp of pumpkin pie spice to the mix and also did the blueberry swirl and crumble top—so good!
★★★★★
I made it this morning! It’s wonderful!
★★★★★
This bread is seriously so delicious. I’m obsessed!
★★★★★
Followed the recipe, and very pleased except for the advice to cover loosely with foil at 30 minute mark. Foil stuck to top of bread and made finished product look badly. Made recipe again but skipped the foil, and don’t mind the browned top.
★★★★
Absolutely delicious! I’ve tried many recipes for blueberry bread and your bread is by far the best I’ve ever made. I wasn’t able to find blueberry jam so I used blueberry preserves instead. I was happy with the results.
★★★★★
I love this! It is not too sweet, which is my preference. The flavor is light. Not overwhelming. Subs I had to make: I only had dried blueberries, so I rehydrated them and used those. Yum. I subbed in plain Greek yogurt for the sour cream. Also, I only had my brown sugar /splenda blend, so I used that. No problem. Next time, I’ll skip the topping. Honestly, it’s so nice and moist, it doesn’t need any topping. Highly recommend this recipe!
★★★★★
What would you recommend changing to bake at altitude? (6000 ft. above sea level)
Many recipes call for added flour, but I just wanted to ask before trying it.
Hi Terry, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
made the muffins and they were great going to try the bread but was wondering if I can bake in small 3×5 mini loaf pans and how low would they take
★★★★★
Hi Tary, we’re unsure of the exact bake time, as mini bread pan sizes can greatly vary. It will be shorter, but keep a close eye on them and use a toothpick to test for doneness. Hope they’re a hit!
Easy to follow recipe with great results. I didn’t swirl in any jam but did add the crumb topping. Only other change was to add ½ cup chopped pecans – because I have plenty of pecans and everyone likes them. This is a keeper – I’ll be making this again.
★★★★★
Can this recipe be frozen uncoooked? So i can prepare it ahead but still have a fresh baked loaf 🙂
Hi Elise! No, we don’t recommend preparing the batter ahead of time. The raising agents will activate too soon and the bread won’t rise properly when baked.
A new family favorite! I usually add about 1/2 cup of bananas. Love the recipe !
★★★★★
I love this recipe and it always comes out great what should I do to adapt it for apples instead of blueberries you used to have a note on how to do it but I can’t find it anymore.
Hi Kat, have you tried the Apple Cinnamon Bread Recipe?
This recipe is divine, have made it many times and it is on permanent recipe rotation. I always double the recipe because one loaf disappears way too fast in our house. I increase the amount of blueberries (maybe by an extra cup per number of loaves being made), always swirl in jam (whichever jam I have on hand, doesn’t have to be blueberry!) as the note suggests, and always make the streusel topping (I add a few tablespoons of almond flour to the streusel recipe, adds another level of flavor and makes the streusel a little crunchier). Crazy good!
★★★★★
Successful Substitutions! King Arthur Gluten Free Flour (Measure for Measure) & cashew milk…. I did use cow butter and cow yogurt thus I cut the sugar a smidge. I used too small of a loaf dish (glass) and the bread mushroomed a good 2-3 inches straight out of the dish! It did settle as it cooled but the bread still wasn’t too heavy and was delicious! Perfect for tea!
★★★★★
I’ve made this recipe over, and over, and over again! It’s definitely my go-to blueberry quick bread recipe for a breakfast treat for my family. Thank you, Sally,! 🙂
★★★★★
Oh…..and I’ve doubled the recipe and made it in a bundt pan, too! Still for breakfast, but because my teenagers (and husband??!!) need “guide lines” on where to cut the appropriate sized slice! Ha! Otherwise one loaf may equal *four* slices??? Haha!
10 out of 5 stars. Absolutely easy and seriously yummy!!!!! Since I’m not known for my baked goods, I found this to be very tolerant of my lack of skills with it becoming the staple for morning tea for the last three weeks since happily stumbling across this recipe. It is enjoyed hot out of the oven, cold for a quick breakfast, with or without butter or jam and doubles as dessert with maple syrup and ice-cream! 10 out of 5 stars.
★★★★★
Can I use frozen berries or do I need to thaw them. I love your receipes
Hi Barbara, Fresh blueberries are best. We 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.
This hint should have been placed within the recipe. Many bakers will likely miss it being after the recipe. Please consider this and change it to include the hint within the recipe.
I’m an extemporaneous baker using whatever I have at hand. Nonetheless I found this recipe pretty much what I’d have made if I had all the ingredients on hand. Maybe I might have used less sugar, though it called for refreshingly less many other recipes (as I bake for loved ones who self-police the amount of sugar they consume). The situation today was that it seemed the freezer wasn’t working properly and all those lovingly rinsed and picked over and frozen fresh blueberries were thawing quickly … so I had to ‘throw together’ something quickly. (Folks appreciate a freshly baked item over previously thawed berries, it seems.) I didn’t have enough all-purpose flour so had to use the buckwheat I saved for pancakes and brownies, and the frozen slicelets of banana I’d saved frozen for smoothies had to be used up, as well. Boy, does it smell good! Can’t wait to try a slice with coffee. I have a tip for folks that don’t add the called-for amount of sugar, or have an issue about something not being sweet enough –dunk it in your sweetened cup of coffee or add a little honey cinnamon butter –to your taste.
★★★★★
Hi Sally,
If I bake this in an 8 inch round pan, what would be the baking time?
Thanks
Hi Laura, We’re unsure of the exact bake time, but keep a close eye on it and use a toothpick to test for doneness. Hope you enjoy this recipe!
Texturally perfect, very moist. Lacked a lot of flavor though. It was not sweet at all, which was disappointing. The blueberries were the saving grace but ended up throwing it out 🙁
★★
I would recommend adding nutmeg and lemon juice, makes it taste more like blueberry pie!
hi what r the calories ?
Hi Melissa, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
This cake is incredible!!! I’ve made it twice now and each time it comes out absolutely wonderfully. Thank you Sally!!
★★★★★
Don’t get me wrong, this is a decent bread, just not quite what I had in mind. I was looking for a lighter, fluffier, more muffin-like crumb. I also wish I would have tossed the berries in flour prior to stirring in as to keep them from sinking.
★★★
I love all your recipes Sally. You are the best ! Please keep teaching. Stay safe always. I’m your number 1 fan in the Philippines!
OMG! Delicious! I just made your blueberry muffin bread and it is out of this world scrumptious! Thanks so much!
★★★★★
I baked this loaf today, following the recipe exactly as written and it is great! Not sweet (as so many pointed out), it is the perfect vehicle to let the blueberry flavor shine. I added the crumb topping, which is a nice addition. Next time I might increase the amount of blueberries to two cups just to up that flavor but one should NEVER change a recipe and then review it. To change it (even with “substitutions”) makes a new recipe.
★★★★★
Hi Sally, I baked your blueberry bread loaf and it was moist and tasty! I did crush about 1/3 cup of pecans and mixed it in with the topping…lots of crunch! Thank you for this marvelous recipe!
★★★★★
It came out moist and perfect and half of the cake was over in less than half a day. A recipe to keep and make !
★★★★★
Hi Sally,
Thanks for this wonderful recipe, which has just been permanently added to my list of favorites. Even my very picky elderly parents loved it! The batter looked so fluffy and pretty in the pan that I was almost sad to bake it! I used sour cream as directed and found the bread to be the perfect consistency, not dry at all. Can’t wait to make it again and try it with the swirl of jam.
★★★★★