Best Blueberry Muffin Bread: Easy Recipe That Tastes Like A Muffin! (2024)

Blueberry muffin bread has all the wonderful flavor of a moist blueberry muffin but in a fluffy and easy-to-slice bread loaf! You can use fresh or frozen blueberries; the results are delicious either way! If you like having quick bread for a fast breakfast, this blueberry muffin bread will surely be a new favorite!

Add a drizzle of lemon curd and vanilla icing, or top with brown sugar streusel!

This is arguably one of the best quick and easy breakfasts to make, served warm in hearty slices with butter melting on top. The blueberry muffin bread crumb is super moist and fluffy with a golden crunchy crust that will have you wanting more!

Try some of my other wonderful quick breads like banana bread and chocolate chip banana nut bread! And if you prefer your muffins as, well, muffins, you'll love these moist and fluffy banana blueberry muffins!

🥘 Ingredients

• All-Purpose Flour - 3cupsof all-purpose flour or an all-purpose flour substitute(divided - 2 ¾ cups and ¼ cup reserved for coating the berries).
• Sugar - 1 ½cupsof granulated sugar.
• Salt - 1teaspoon of salt.
• Baking Powder - 1tablespoon of baking powder or abaking powder substitute.
• Vegetable Oil - ⅔cupof vegetable oil or a vegetable oil substitute.
• Milk - ⅔ cupof milk or a milk substitute.
• Eggs - 2largebeaten eggs or an equivalent egg substitute.
• Blueberries - 2cupsof fresh or frozen (not thawed) blueberries. The loaf isn't overly sweet and has plenty of room to add even more blueberries, if desired, for a truly blueberry-loaded bread loaf!

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Blueberry Muffin Bread

If you can make muffins, you can make muffin bread! You'll need a 9x5 loaf pan, measuring utensils, a mixing bowl, a silicone spatula, and a spoon to get started.

One loaf of blueberry muffin bread makes about 12 slices. I love wrapping them and packing them in lunches for the week!

Mix The Batter

Step 1: Prep. Preheat your oven to 400ºF (205ºC/Gas Mark 6) and grease a 9x5 loaf pan with butter or a non-stick cooking spray.

Step 2: Combine dry ingredients. Combine 2 ¾ cups (344 grams) of all-purpose flour (reserving ¼ cup to coat the berries), 1 ½ cups (300 grams) of sugar, 1 teaspoon (5.7 grams) of salt, and 1 tablespoon (14 grams) of baking powder in a large mixing bowl and give it a quick stir to incorporate the ingredients throughout the flour.

Step 3: Add liquid ingredients. Add ⅔ cup (157.7 milliliters) of vegetable oil, ⅔ cup (157.7 milliliters) of milk, and the 2 large beaten eggs (140 grams) and stir just enough to mix the wet ingredients with the flour mixture for a lumpy batter.

Step 4: Coat the berries. Coat 2 cups (332 grams) of berries in the remaining ¼ cup (34 grams) of flour. Gently fold the flour-coated blueberries into the batter using a spoon, and then spoon the batter into your greased loaf pan.

Bake The Blueberry Bread

Step 5: Bake. Bake at 400ºF (205ºC/Gas Mark 6) for 55 minutes to an hour, or until the top of the loaf is golden brown and an inserted knife comes out clean.

Step 6: Cool. When done, remove the blueberry muffin bread loaf from the oven. Allow it to cool and set in the loaf pan for about 10 minutes before transferring the loaf to a wire cooling rack to finish cooling.

Serve while still slightly warm with a pat of butter.

💭 Tips & Notes

• Preventing Over-Browning: If your loaf is browning too quickly but needs more time to bake, cover it loosely with aluminum foil. This will prevent further browning while allowing the bread to finish cooking.
• Sweet Crunchy Topping: For an extra-sweet touch with a bit of crunch, sprinkle turbinado, raw, or coarse white sugar over the top of your bread before baking. This adds a delightful texture and a hint of sweetness.
• Brown Sugar Crumb Topping: Consider making a brown sugar crumb topping for your loaf. Sprinkle it over the bread before baking for an added layer of flavor and texture.
• Berry Variations: Don't hesitate to experiment with different berries. Try using blackberries, raspberries, or a mix of your favorite berries to add variety and new flavors to your bread.

🥡 Storing

You can store your muffin bread at room temperature for up to 2 days in an airtight container at room temperature, or it will last for a week in the fridge!

Freezing

Once your bread has cooled completely, wrap it in a tight layer of plastic wrap. You can freeze slices or the loaf whole.

Put your wrapped bread in an airtight container or Ziploc bag and freeze it for 3-4 months. Let it thaw at room temperature or in the fridge before serving.

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❓ FAQ

📖 Recipe Card

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