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.
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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 - 3 cups of all-purpose flour or an all-purpose flour substitute (divided - 2 ¾ cups and ¼ cup reserved for coating the berries).
- Sugar - 1 ½ cups of granulated sugar.
- Salt - 1 teaspoon of salt.
- Baking Powder - 1 tablespoon of baking powder or a baking powder substitute.
- Vegetable Oil - ⅔ cup of vegetable oil or a vegetable oil substitute.
- Milk - ⅔ cup of milk or a milk substitute.
- Eggs - 2 large beaten eggs or an equivalent egg substitute.
- Blueberries - 2 cups of 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.
💭 Angela's Pro Tips & Recipe 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.
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🥡 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.
❓ Recipe FAQs
Yes! You can use this batter to make blueberry muffins in a muffin pan. The baking time will be shorter, closer to 25-30 minutes when baked at 350°F (175°C/Gas Mark 4). Keep a close eye on them to be sure.
This bread is absolutely delicious when served warm with a generous pat of butter. You could also try plain or flavored cream cheese, blueberry jam, strawberry coulis, roasted berries, or whatever you usually spread on your morning slice!
The only real difference is the shape. This is a sliceable loaf, whereas muffins are muffins, but the texture and taste are spot on. Just imagine a giant slice of muffin, yum!
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📖 Recipe Card
Blueberry Muffin Bread
Ingredients
- 3 cups all-purpose flour (divided - 2¾ cups and ¼ cup reserved for coating the berries)
- 1½ cups sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- ⅔ cup vegetable oil
- ⅔ cup milk
- 2 large eggs (beaten)
- 2 cups blueberries (fresh or frozen)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 400°F (205°C/Gas Mark 6) and grease a 9 x 5 loaf pan with butter or non-stick cooking spray.
- Combine 3 cups all-purpose flour (reserving ¼ cup to coat the berries), 1½ cups sugar, 1 teaspoon salt, and 1 tablespoon baking powder in a large mixing bowl and give it a quick stir to incorporate the ingredients throughout the flour.
- Add the ⅔ cup vegetable oil, ⅔ cup milk, and the beaten 2 large eggs and stir just enough to mix the wet ingredients with the flour mixture for a lumpy batter.
- Coat your 2 cups blueberries in the reserved ¼ cup of all-purpose flour. Gently fold the flour-coated blueberries into the batter using a spoon, and then spoon the batter into your greased loaf pan.
- Bake at 400°F (205°C/Gas Mark 6) for about one hour, or until the top of the loaf is golden brown and an inserted knife comes out clean.
- If your loaf is getting too browned and needs more time to finish baking, cover loosely with aluminum foil to prevent further browning.
- When done, remove the blueberry muffin bread loaf from the oven and allow it to cool and setup in the loaf pan for about 10 minutes before transferring the loaf to a wire cooling rack to finish cooling.
Notes
-
- If your loaf is getting too browned and needs more time to finish baking, cover it loosely with aluminum foil to prevent further browning.
- For extra-sweet muffin bread with a little crunch, sprinkle some turbinado, raw, or coarse white sugar over the top of your bread before baking.
- You can also make a brown sugar crumb topping and sprinkle it over the loaf before it goes into the oven.
- Try his bread with other berries like blackberries and raspberries, or use a combination!
- To store: 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!
- To freeze: 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.
Kelly says
Followed the recipe as written and the cake turned out soft & moist. I believe using over ripe bananas as well as room temperature eggs was key for me.
A good little recipe for a little ones smash cake.
Nancy says
Delicious! I did have to cook longer than usual as well, and the loaf was browner than expected, but my husband actually loved the almost caramelized effect of the outside "crust". I am going to bake it a little lower and slower this time though and try it with peaches. It really is a very moist and yummy quick bread!
Claire says
I’m not sure what’s going wrong here - I’ve used a 9x5 Wilton loaf pan, and both times I’ve tried this it’s burned on the outside and raw on the inside. I covered with foil this last time starting at 50 mins, but still had to keep it in the oven for 90mins for it to be edible. The cooked parts on the outside are tasty, and it’s easy to put together so I was hoping it would work...
Angela @ BakeItWithLove.com says
Hello Claire, sorry that you are having issues with the bake on this loaf. First thing I would ask to resolve the outside burning, is that dark colored loaf pans can do exactly this. Aluminum pans are best for not burning quick breads, in my experience. My loaf pan, like yours, is a Wilton 9 x 5 loaf pan and it is the darker metal. However, there are always oven, humidity, altitude variances to baking.
You can, of course, reduce the temperature and bake until the bread is done (I would check at 1 hour 10 minutes for an oven temperature of 350 degrees). You are also welcome to shoot some photos over to me with more particulars and we can trouble shoot this! angela @ bakeitwithlove .com
It's a great bread, can't wait for you to be able to enjoy it!!
Leona says
I added half the recipe again and baked as muffins in large muffin tins. I baked them at 350 for 40 minutes, testing at 30 minutes. They are so moist and delicious. I cut the sugar in half and that was plenty unless you like really sweet muffins/breads. Sorry. I wasn’t able to add the pic here for some reason.
Angela @ BakeItWithLove.com says
That's wonderful Leona! Thank you very much for stopping in to share your success with the large muffins!! I'm sorry the comments don't allow photos, but we'd love to see your muffins if you want to share them on our facebook page!
Anonymous says
My bread burned on the outside and was still batter on the inside. What size pan and was it glass, non stick or what?
Angela @ BakeItWithLove.com says
For that bread loaf, that day, I was using a Wilton non-stick metal 9x5 loaf pan. What pan size and type did you use? When you are having problems like that with these quick breads, you can reduce the temperature and bake longer, or split the recipe between two smaller loaf pans (8x4). Let me know, I'd love to help!
Mama Bear D. says
I made this bread with (2) 8 x 4 inch aluminum loaf pans. I started checking them at about 45 minutes with a toothpick and covered them loosely with foil. It was after another 5-8 minutes and they were done. I brought it into work and everybody loved it! Will definitely make again and using frozen blueberries worked out great.
Angela @ BakeItWithLove.com says
So happy that it was enjoyed by all Mama Bear! I too love recipes that work well with frozen fruit, our growing season here is way too short!
Trish says
Just a quick note; my bread took 75-80 min to bake. Usually my oven runs hot, so this was surprising. Maybe because the batter is so thick?
Angela @ BakeItWithLove.com says
Hello Trish! Thanks for sharing your experience, just goes to show that the baking times can vary widely due to oven differences or pan size/material. As always, rely on testing with a knife. Just curious if you had to cover the top with aluminum foil since the bake time ran out that much longer? My max has always been 65 minutes so I have never needed to prevent the top from browning too deeply. 🙂
Allison Fly says
I cut the sugar in 1/2 and used coconut oil. I cooked in lower and slower than you recommended. Its really a great recipe to adapt. Next time, peaches! Thanks for sharing! YUM!
Angela @ BakeItWithLove.com says
I absolutely love cooking with coconut oil! Thanks for sharing your adaptation 🙂
Kimberly says
This banana muffin bread is amazing ? Thank you for sharing
Delectable Cooking and Baking says
Thank you for stopping in and letting us know how it turned out for you! Glad you enjoyed it (i love to toast mine!) 🙂
Kimberly Payton says
The first time I made this bread was 2016. I made a comment and I said this is really delicious banana bread lol but I meant this is real delicious blueberry muffin bread still making it in 2024 and it’s great toasted.!!
Angela @ BakeItWithLove.com says
I love this sliced thick, toasted, and topped with plenty of butter. It's breakfast on its own. 😋 Thanks for coming back to share the continued success 8 years later!!
Kimberly says
I made the bread, my batter was real thick, I didn't pack the flour. I hope this was how it was suppose to be. ?
Delectable Cooking and Baking says
It is indeed a very thick batter, and I don't pack the flour unless I note it in the recipe 🙂
heather (delicious not gorgeous) says
i've been on a huge blueberry kick (yay summer!), so this sounds perfect for those days when i want blueberry muffins but don't feel like doling out batter into muffin cups (and my goodness it's annoying to wash muffin tins).
Delectable Cooking and Baking says
That is too funny! Even with cupcake liners, the muffin pan is still a pain to clean. And I had someone recommend toasting these blueberry muffin bread slices, then buttering them. It's on my 'to-do' list!