There’s something universally comforting about a warm slice of blueberry muffin bread. It has the cozy nostalgia of your favorite blueberry muffins, but in a form that feels heartier and more satisfying. This recipe brings all the best elements together: a moist, tender crumb bursting with juicy blueberries, a buttery flavor that melts in your mouth, and a golden top that crackles just slightly with each slice. It’s the kind of bread that can turn any morning around, perfect with a cup of coffee or tea.
The idea behind this bread is simple: transform a beloved muffin into something sliceable and perfect for sharing. Unlike traditional loaf cakes that often go heavy on butter and sugar, this version balances richness and brightness. You get natural sweetness from ripe blueberries, and the batter is lightened up just enough to keep each bite flavorful without being overly indulgent. It’s a go-to for busy mornings, lazy brunches, and even dessert.
One of the reasons this recipe stands out is its versatility. You can use fresh or frozen blueberries, and the base batter works well with add-ins like lemon zest or a sprinkle of cinnamon. Plus, it stores beautifully—just wrap it up and keep it on the counter for a couple of days, or in the fridge for longer freshness.
Parents love it because it feels like a treat but is easy to make with simple pantry staples. Kids love it because, well, blueberries. And home bakers love it because it delivers a professional-quality result without complicated steps. You don’t need a mixer or fancy ingredients. Just a bowl, a spoon, and a loaf pan.
Another standout feature? That crackly, muffin-like top. A generous sprinkle of sugar before baking creates a subtle crust that contrasts perfectly with the soft interior. It’s a tiny extra step that makes a huge difference in the final result.
Make it once, and it’ll become part of your regular rotation. This blueberry muffin bread is not just a recipe—it’s a small moment of joy in the form of baked comfort.
Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Ingredients:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar (plus extra for sprinkling)
- 2 large eggs
- 1/2 cup milk
- 1/2 cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups blueberries (fresh or frozen)
- 1 tbsp all-purpose flour (for tossing blueberries)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large mixing bowl, whisk together melted butter and sugar until smooth.
- Add eggs, milk, sour cream (or Greek yogurt), and vanilla. Stir until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
- In a small bowl, toss blueberries with 1 tbsp flour (this helps prevent sinking).
- Gently fold blueberries into the batter.
- Pour batter into prepared loaf pan and smooth the top. Sprinkle with extra sugar.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips:
- Don’t overmix the batter; it’s the key to a tender crumb.
- If using frozen blueberries, do not thaw before adding.
- For extra flavor, add a teaspoon of lemon zest to the batter.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Why You’ll Love This Recipe:
- It has the soul of a muffin but the ease of a loaf.
- Bursting with blueberries in every bite.
- Simple pantry ingredients, no fancy tools required.
- That golden sugar top? Absolutely addictive.
This Blueberry Muffin Bread is a moist, tender, and flavorful twist on your classic muffin. Packed with blueberries and finished with a sweet sugar top, it’s the kind of easy, satisfying bake that works for breakfast, snack time, or dessert.
