Blueberry Muffin Bread is a delicious and moist quick bread recipe bursting with juicy blueberries! This easy-to-make loaf packs all the flavors you adore in blueberry muffins, but baked in a convenient single loaf pan. With just one bowl required, you can have this delightful treat ready for baking within minutes!
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If you’re a fan of blueberry muffins and quick breads, you will LOVE this recipe! Combining the two, you’ll have a quick bread perfect for any occasion! Whether you choose to enjoy it fresh from the oven, enjoy it on the go, or freeze for later, you can’t go wrong!
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What is Blueberry Muffin Bread?
You have heard of blueberry muffins and blueberry quick bread, but probably not blueberry muffin bread, right?! Well, this bread combines all the flavors of blueberry muffins, into bread form. Using only one bowl, you don’t have to mess around with muffin liners and trays! The bread is soft, moist, and of course has lots of juicy berries throughout! Perfect when served for breakfast, snacks, sweet treats, on the go, or even at gatherings of all sizes!
Fresh versus Frozen Blueberries
My go to way to make this bread is by using fresh blueberries! However, using frozen blueberries works great too! If using frozen, don’t thaw them first. The thawing process creates liquid from the berries and has a tendency to turn the batter purple. Same great flavor, just not as pretty. Whether you are using fresh of frozen blueberries, be sure to toss the berries in about 1 tablespoon flour to prevent the berries from sinking while baking! You want the berries sprinkled throughout the bread, so by coating them, they won’t sink!
If you aren’t a fan of blueberries, but still want to try this bread, you can use raspberries, strawberries, or blackberries in place of the blueberries! Same amount as called for in recipe!
Blueberry Muffin Bread Ingredients
This recipe is incredibly easy to make and calls for simple pantry/refrigerator ingredients! For exact ingredient amounts and step by step directions, see printable recipe card below.
- Sugar– white sugar, provides the perfect amount of sweetness
- Butter– this is the base of the recipe and helps with the moistness. I use unsalted since salt will be added in addition, however, salted butter work too, just omit the addition of salt below
- Eggs– room temperature is best as they combine into the batter easier
- Vanilla Extract– pure is best versus imitation
- Milk– try to let it sit out a bit so its not as chilled from the refrigerator. Whole milk adds the most flavor, however, I tend to use 2% since its what I have on hand
- Flour– all purpose flour, be sure to measure correctly because adding too much changes the texture of the bread
- Baking Powder– this gives rise to the bread, ensure its fresh
- Salt– if using salted butter, omit additional salt
- Blueberries– fresh or frozen blueberries work great. Be sure to coat the berries in about 1 tablespoon flour to prevent sinking. If using fresh, be sure to wash them first. If frozen, there is no need to thaw first
- Coarse Sugar– this is optional, but such a tasty addition! Sprinkle some on top prior to baking and its an added sweetness
Variations
- Feel free to add or substitute strawberries, raspberries, or blackberries in place of the blueberries.
- Chopped Walnuts make a wonderful addition to the batter OR sprinkled on top.
- You can substitute ½ the white sugar for brown sugar.
- Almond Extract can be used in place of the Vanilla Extract.
- Solid coconut oil can be used in place of the butter.
How to make the best blueberry muffin bread
- Preheat your oven to 350 degrees and grease a 9 inch loaf pan with baking spray.
- In a medium bowl, cream together the sugar and butter.
- Add in the eggs, vanilla extract, and milk.
- Add in the flour and baking powder and mix until all is combined.
- Gently fold in the blueberries that have been coated with 1 tablespoon flour.
- Pour batter into prepared loaf pan (or mini loaf pans) and sprinkle sugar evenly on top of batter (if using).
- Place pans into preheated oven and bake for about 65-75 minutes if using large loaf pan, 30-40 minutes if making mini loaves.
- Remove from oven and allow to cool a few minutes before removing from pans and serving!
Expert Tips
- If your blueberry muffin bread is browning too quickly in the oven, cover the bread lightly with an aluminum foil tent until bread is fully baked.
- Wait at least 10 minutes before removing bread from loaf pan once baked.
- Be sure to coat your blueberries in flour prior to adding them to the batter to prevent sinking. Trust me on this. THIS is my biggest piece of advice!
- I use a 9×5 loaf pan, however, you can also use a muffin tray or mini loaf pans.
How to store Blueberry Muffin Loaf
Once your bread has baked, you need to make sure its stored properly to ensure freshness! Make sure the bread is fully cooled before storing!
- Store in an airtight container or bag at room temperature for up to 3 days.
- You can refrigerate the bread by placing in an airtight container/bag for up to 5 days.
- To freeze this blueberry bread recipe, place fully cooled bread in freezer safe containers or bags for up to 3 months.
Frequently Asked Questions
Can I use frozen blueberries?
Absolutely! If you used frozen blueberries, no need to thaw first. Simply toss them with 1 tablespoon flour and add to the batter.
Why did my blueberries sink to the bottom?
The reason blueberries sink to the bottom in baked goods are because chunky ingredients (blueberries in this recipe) are chunky and more dense, therefore sinking in batter. Simply coat in flour and this problem will be eliminated!
Why did my bread turn dark brown when baked, but wasn’t fully cooked in the middle?
Chances are, the bread wasn’t in the oven long enough to fully bake through. If you notice the bread browning too quickly, simply place an aluminum foil tent on top until bread is cooked through using the toothpick test.
Do I need baking soda in this recipe?
Nope, baking powder and salt (if using unsalted butter) are all you need for this bread! Baking powder gives it the rise needed in the bread!
More Quick Bread Recipes to try
Key Lime Quick Bread– a mouthwatering recipe that combines the tangy essence of fresh key limes with a moist and fluffy texture. Perfect for a tropical-inspired breakfast or a delightful afternoon snack, this recipe is packed with flavor and perfect for any occasion!
Southern Peach Bread– comes together using only ingredients you may already have on hand! Packed with flavor and no yeast required, this will be a new favorite!
Incredible Apple Bread– packed with shredded apple and a slight spice flavor throughout, you can enjoy this anytime of the day!
Cinnamon Crumble Banana Bread– classic banana bread made extraordinary with an incredible cinnamon crumble topping that is mouthwatering!
Blueberry Cream Cheese Bread– a quick and simple recipe that comes together in no time! Moist and flavor packed with juicy, plump, fresh blueberries throughout! This easy Blueberry Bread pairs perfectly with your morning coffee, or as an anytime snack!
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Easy Blueberry Muffin Bread Recipe
Ingredients
- 1 cup sugar
- ½ cup unsalted butter, softened
- ½ teaspoon salt
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup milk
- 2 cups flour
- 2 teaspoon baking powder
- 2 cups blueberries (fresh or frozen work)
- 1 tablespoon coarse sugar (for sprinkling on top)
Instructions
- Preheat your oven to 350 degrees and grease a 9 inch loaf pan with baking spray.
- In a medium bowl, cream together the sugar and butter.
- Add in the eggs, vanilla extract, and milk.
- Add in the flour, salt, and baking powder and mix until all is combined.
- Gently fold in the blueberries.
- Pour batter into prepared loaf pan (or mini loaf pans) and sprinkle sugar evenly on top of batter.
- Place pans into preheated oven and bake for about 65-75 minutes if using large loaf pan, 30-40 minutes if making mini loaves.
- Remove from oven and allow to cool a few minutes before removing from pans and serving!
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!