This Blueberry Muffin Bread Recipe combines the flavor of classic bakery-style blueberry muffins with the convenience of baking everything in one 9×5 loaf pan. Moist, tender, and packed with juicy blueberries, this easy one-bowl quick bread comes together in minutes and slices perfectly for breakfast or snacking.
If you love blueberry streusel muffins and classic quick breads, this recipe gives you the best of both worlds. It has that soft, tender muffin texture with a golden, lightly crisp top, but baked in one simple loaf. We love slicing it warm for breakfast, tucking a piece into lunchboxes, or wrapping a few slices to freeze for later. It's the kind of blueberry muffin bread that never lasts long in our house.
Quick Look: Blueberry Muffin Bread Recipe
- Prep Time: 10 minutes
- Bake Time: 65-75 minutes
- Servings: 8 slices
- Pan: 9×5 loaf pan
- Texture: Moist, bakery-style crumb
- Method: One bowl quick bread
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What Is Blueberry Muffin Bread?
Blueberry muffin bread is a quick bread that tastes like classic blueberry muffins but is baked in a loaf pan instead of individual cups. It has the same soft, tender crumb and juicy berries throughout, making it easy to slice and serve for breakfast or snacking.
Fresh vs Frozen Blueberries
Fresh blueberries are my go-to for this blueberry muffin bread recipe, but frozen work just as well. If using frozen, add them straight from the freezer without thawing to prevent excess moisture and purple streaking. Toss the berries with 1 tablespoon of flour before folding into the batter to help keep them evenly distributed. For a more classic loaf-style version, try my Blueberry Quick Bread.
Ingredient Notes
This recipe comes together with simple pantry staples. For exact measurements and step-by-step instructions, scroll to the printable recipe card below.
- Unsalted butter: Salted butter works too, just omit the added salt in the recipe.
- Blueberries: Fresh or frozen both work. If using frozen, add them straight from the freezer and toss with a little flour to prevent sinking.
- Coarse sugar (optional): Sprinkle on top before baking for a lightly crisp, sweet finish.
Variations
- Streusel Topping: Add a simple brown sugar streusel on top before baking for a bakery-style finish.
- Lemon Blueberry: Stir in 1 tablespoon lemon zest or add a light lemon glaze after baking.
- Mixed Berry Loaf: Swap some of the blueberries for raspberries or blackberries.
- Cream Cheese Swirl: Add a sweetened cream cheese swirl for a richer twist (similar to my Blueberry Cream Cheese Bread).
- Walnut Blueberry Bread: Fold in ½ cup chopped walnuts for added crunch and texture.
How to Make Blueberry Muffin Bread
Step 1. Preheat oven to 350°F and grease a 9×5 loaf pan or line with parchment paper. In a large bowl, cream butter and sugar until smooth. Add the eggs, vanilla, and milk, mixing until the wet ingredients are fully combined.
Step 2. Add in the dry ingredients (flour, baking powder, and salt), mixing just until combined.
Step 3. Gently fold in the floured blueberries until evenly distributed.
Step 4. Pour the batter into the prepared loaf pan (or mini loaf pans). Sprinkle coarse sugar evenly over the top, if using.
Step 5. Bake for 65-75 minutes for a standard loaf or 30-40 minutes for mini loaves, until a toothpick inserted in the center comes out clean.
Step 6. Remove from the oven and cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Blueberry Muffin Bread Recipe FAQs
Yes. Add frozen blueberries straight from the freezer and toss them lightly with flour before folding into the batter to help prevent sinking.
Blueberries can sink if the batter is too thin or they aren't coated in flour. Tossing them with a little flour helps keep them evenly distributed throughout the loaf.
Avoid overmixing the batter and be careful not to overbake. Let the loaf cool completely before storing it in an airtight container to help retain moisture.
Yes. Divide the batter into lined muffin tins and bake at 350°F for about 18-22 minutes, or until a toothpick inserted in the center comes out clean.
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Blueberry Muffin Bread Recipe
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 cup milk
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 2 cups blueberries fresh or frozen
- 1 tablespoon coarse sugar optional
Instructions
- Preheat oven to 350°F and grease a 9×5 loaf pan.
- Cream butter and sugar until smooth. Mix in eggs, vanilla, and milk.
- Stir in flour, baking powder, and salt just until combined.
- Toss blueberries with 1 tablespoon flour and gently fold into the batter.
- Pour into prepared pan and sprinkle with coarse sugar, if using.
- Bake 65-75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan briefly, then transfer to a wire rack to cool completely before slicing.
Notes
- Frozen Blueberries: Use straight from the freezer without thawing to prevent excess moisture.
- Prevent Sinking: Toss blueberries with flour before folding into batter.
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Debra says
Love this recipe I made it like muffins though. Love keeping frozen blueberries on hand for this purpose for making muffins
Kristin says
Yay!! Love hearing this! So glad you enjoyed!
Marty says
How much salt? I don’t see in ingredients.
Kristin says
Great catch!! Just added it into the recipe card, sorry about that!
Helen Lonet Bennett says
Do you toss the Blackberries in sugar also , I do not like blueberries and is it best if they are frozen ?
Kristin says
You don’t need to toss them in sugar, I do recommend tossing in some flour to keep them from sinking though! Frozen or fresh both work. I tend to use fresh if in season, and frozen the rest of the year. Hope you enjoy!
Peggy Allen says
All my blueberries sunk to the bottom! Still tasty but next time going to toss them with some flour.
Kristin says
Oh such a bummer, I have found it to be hit or miss whether they sink or not! Hope next time works better for you!
Kim McCullough says
This bread was fantastic! And so pretty! Great, great recipe…..thanks, Cookin Chicks!
Shirley says
Followed this recipe to the T. It was nice and brown but wasn’t done in the center. I had to scoop it up off the platter and put it back in the pan to bake some more.
Kristin says
That is a bummer. So sorry to hear that! Next time, try covering with foil if its golden in color but not cooked through. Each oven is different, so times are just a rough estimate
Marnie Thompson says
Bluebery muffin bread. If you had save a bit of flour to coat the blueberries, They would have been evenly distributed through out the bread instead of mostly on the bottom.
Kristin says
Great tip! Thanks!