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.
Can I use a muffin tin for this recipe?
Hi Sarah, this recipe was adapted from this recipe for blueberry muffins, with some added milk and flour to produce a nice tall loaf. If you want to use a muffin tin, use the original blueberry muffin recipe. Enjoy!
My wife and I love this loaf! I find the photos, and particularly the videos, on your site very helpful. I made this loaf once before and the blueberries sunk to the bottom of the loaf. I put a bit of flour on them this time, and the berries are spread throughout the bread.
However, the top corners of the loaf were a bit hard, even though I tented the pan after the first 30 minutes. Is there anything I can do to avoid that issue? Keep up the great work you do!
Thank you for your kind words and thank you for baking our recipes! Tenting the bread with foil half way through baking can help prevent excess browning, though browning is normal with thick loaves like this one.
This is so yummy!!!! Another keeper from Sally.
This recipe is soooo delicious. I just made too and everyone that tasted it loved it. I did use frozen blueberries and it was a little sunk in the center. Next time I will try with fresh blueberries but it was still delicious and soo moist.
Fantastic. I added the crumble topping and reduced sugar by a little for my mom. Was done in 55 minutes in my oven.
Absolutely scrumptious! The whole family really enjoyed this. For anyone in the UK I used Doves Farm Gluten Free White Bread Flour and it worked splendidly. Thank you for this delicious recipe!
There hasn’t been one of your recipes that I haven’t liked, and my family as well
So glad you’ve been enjoying our recipes, Gloria!
Not in love with blueberries. Can I substitute raspberries instead? Love your website. Everything I’ve made gets rave reviews. Thank you, Sally.
Absolutely!
I would like to make this blueberry muffin bread.I only have a glass loaf pan.Do I bake at 350 or 325 with a glass pan? I don’t want a dry cake.
Please advise.Thank You.
Hi Reva! The bread may take a bit longer to bake in a glass dish. Bake at the same temperature. Enjoy!
Question… could I use both blueberry jam and the crumble topping?
Yes, absolutely.
I love this recipe, it turns out great every time! This very last time I used Greek yogurt instead of sour cream and had it on the counter for 30 min to come to room temp. The mixture curdled a bit when I added it. Is this normal?
Hi Cin! Some curling is normal when mixing wet ingredients. It should come together when the dry ingredients are added!
I tried to find comments but didn’t see any, has anyone made this with a sweeter instead of sugar? How did it turn out? I’ve got Splenda and mint fruit and wondering if I can replace half or more of the sugar with! I tend to do half as I find replacing all the sugar doesn’t seem to end well in a lot of recipes.
Hi Ashley, we haven’t tested that, but let us know if you do!
Hi, I would like to cut down on the butter, what can I replace it with or how to decrease the butter? Thanks! By the way, the original recipe is delicious.
Hi Michelle, the best substitute for the butter would be solid coconut oil. You would use it the same way as butter in this recipe. The taste, of course, will be a little different. Let us know if you try it!
I made this with the double whammy of gluten free flour [the blue bag Bobs Red Mill] and egg replacer. Also used yogurt instead of sour cream, frozen blueberries and added some lemon essence. Apart from requiring a longer bake time – just over 90 mins- it turned out really well! Very moist and light. It will be interesting to see how it holds up after a day or so! #delicious!
I just made this with the crumble topping and once again ……perfection! Your recipes are consistent, reliable and delicious. I have been baking a long time but I always take a look at how you do it before I begin and the results are always amazing. You guys rock!
I just made this with the crumble topping and once again ……perfection! Your recipes are consistent, reliable and delicious. I have been baking a long time but I always take a look at how you do it before I begin and the results are always amazing. You guys rock!
Thanks so much for this kind feedback, Steve!
This recipe is great and I make it whenever we have blueberries that get too soft. Yesterday I found myself with lots of blueberries at hand, but no sour cream and no milk in the house. I made the cake anyway, using 0%-fat Greek yogurt and a coconut milk-almond creamer. It still came out great. The crumb is a little different, but you hardly notice and no one here was complaining, in fact the cake is already half gone after breakfast this morning. I use an 8×5 loaf pan since that’s what I have, and I just add about 7 minutes to the baking time. It’s not a problem as long as you follow the instructions to cover the top after a half hour in the oven.
The bread without the crumble is delicious but, it needs a little something sweet. I mixed lemon juice and sugar and drizzled it all over the bread. Marvelous if I say so myself!
So fun to make! Chefs kiss!
I made these according to the recipe and had to add 15 more minutes to the bake time. Frozen blueberries worked out fine. Another great recipe from Sally’s baking addiction.com
I followed the recipe exactly but at the 1 hour mark, the toothpick was still quite wet. Ended up adding 15 extra minutes, 5 minutes at a time. But then edges were all over done. The center tastes great though! Any suggestions?
Hi Andie, feel free to tent the pan with aluminum foil towards the end of bake time. This will prevent the edges from becoming over baked while allowing the center to continue baking. So glad you enjoyed the bread!
Hi, this tastes great but all my blueberries have sunk to the bottom and clumped together so it looks like jam. How can I stop this happening? Thanks
Hi Cerys, Tossing the blueberries in a little flour helps prevent them from sinking. Are you using frozen? They are more prone to sinking since they are heavier. If using frozen, add 2 more tablespoons of flour to the dry ingredients to help.
Loved this recipe! Added the zest of one lemon and 2 TBLS of lemon juice, and made sure to remove 2 TBLS of milk to accommodate for the extra liquid. (As per your instructions.) No streusel topping, but we didn’t miss it. This Blueberry Muffin Bread is full of flavor, soft and moist. The loaf disappeared in no time. Will be making it again!
Not rating because I love your recipes and don’t want to bring down the average but I made this last night, adding the crumble topping and jam swirl and it was the worst thing I’ve ever baked. I followed the recipe exactly, made no substitutions and have never made a bad recipe from your blog, EVER, so I’m so confused. I tried my blueberries before and they tasted fine for eating, but maybe they weren’t flavorful enough for the bread? I am so confused!
Hi Naseem, what about the bread wasn’t good? The flavor? Texture? We’re happy to help troubleshoot!
Could I try this with blackberries or raspberries? I have some blasphemous people in my house who don’t like blueberries.
Yes, absolutely!
Outstanding!
I made this recipe this morning and it’s wonderful! I even used frozen blueberries with great success.
Made this today – delicious!!! I like that it’s not too sweet, that topping is really great! Thank you, Sally!
Can you use almond milk in this recipe?
Hi Ellyn, almond milk will work. Enjoy!
I had an abundance of blueberries so I went to your website for another great recipe! This blueberry loaf was delicious! Not too sweet and great with a cup of coffee. My husband loved it! I followed the recipe exactly with the crumb topping and 60 minutes baking time…PERFECT!