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    Home » Recipes » Breads

    Angela @ BakeItWithLove.com · 18 Comments

    Blueberry Muffin Bread

    Jump to Recipe

    We love having quick breads on hand for a fast breakfast, and this Blueberry Muffin Bread is so perfect when buttered!

    Delicious blueberry muffin bread is perfect for slicing and buttering in the mornings!
    Delicious blueberry muffin bread is perfect for slicing and buttering in the mornings!

    Blueberry Muffin Bread Recipe

    Of course, it makes wonderful blueberry muffins as well, so it is hard to decide which is best! The blueberry muffin bread loaf, or the individual blueberry muffins? Either way it is simply delicious!

    Served up warm in hearty slices with butter melting on top, this is arguably one of the best breakfast breads. The blueberry muffin bread crumb is super moist and fluffy with a golden crunchy crust that will have you wanting more!

    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!

    How To Make Blueberry Muffin Bread

    1. Preheat your oven to 400 ºF ( 204 ºC ) and grease a 9 x 5 loaf pan with butter or a non-stick cooking spray.
    2. Combine 2 ¾ cups of the all-purpose flour ( reserving ¼ cup to coat the berries ), sugar, salt, and baking powder in a large mixing bowl and give it a quick stir to incorporate the ingredients throughout the flour.
    3. Add the vegetable oil, milk, and the beaten eggs and stir just enough to mix the wet ingredients with the flour mixture for a lumpy batter.
    4. Coat your berries in flour. Gently fold the flour coated blueberries into the batter using a spoon, and then spoon the batter into your greased loaf pan.
    5. Bake at 400 ºF ( 204 ºC ) for about one hour, or until the top of the loaf is golden brown and an inserted knife comes out clean. *I started checking mine at 50 minutes as the top was a lovely golden brown, but continued to let the loaf bake until the hour mark.
    6. If your loaf is getting too browned and needs more time to finish baking, cover loosely with aluminum foil to prevent further browning.
    7. 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.
    step by step photos of blueberry muffin bread mixing the batter and adding the blueberries

    Serve while still slightly warm with a pat of butter. Better yet, add a dollop of tangy lemon curd! Enjoy!

    Try some of my other wonderful quick breads like Banana Bread and Chocolate Chip Banana Nut Bread too!

    Delicious blueberry muffin bread is perfect for slicing and buttering in the mornings!
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    5 from 16 reviews

    Blueberry Muffin Bread

    We love having quick breads on hand for a fast breakfast, and this Blueberry Muffin Bread is so perfect when buttered!
    Author | Angela
    Servings: 12 slices
    Calories: 352kcal
    Prep 10 minutes
    Cooking 1 hour
    Total Time 1 hour 10 minutes
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    Ingredients
     

    • 3 cups all-purpose flour (divided - 2 ¾ cups and ¼ cup reserved for coating the berries)
    • 1 ½ 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)

    Instructions

    • Preheat your oven to 400 degrees F ( 204 degrees C ) and grease a 9 x 5 loaf pan with butter or non-stick cooking spray.
    • Combine 2 ¾ cups of the all-purpose flour ( reserving ¼ cup to coat the berries ), sugar, salt, and baking powder in a large mixing bowl and give it a quick stir to incorporate the ingredients throughout the flour.
    • Add the vegetable oil, milk, and the beaten eggs and stir just enough to mix the wet ingredients with the flour mixture for a lumpy batter.
    • Coat your berries in 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 degrees F ( 204 degrees C ) for about one hour, or until the top of the loaf is golden brown and an inserted knife comes out clean. *I started checking mine at 50 minutes as the top was a lovely golden brown, but continued to let the loaf bake until the hour mark.
    • 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.

    Nutrition

    Calories: 352kcal (18%) | Carbohydrates: 54g (18%) | Protein: 5g (10%) | Fat: 14g (22%) | Saturated Fat: 10g (63%) | Cholesterol: 37mg (12%) | Sodium: 215mg (9%) | Potassium: 184mg (5%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 86IU (2%) | Vitamin C: 2mg (2%) | Calcium: 70mg (7%) | Iron: 2mg (11%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    blueberry bread, blueberry muffin bread, quick bread
    Course Bread Recipes, Muffin Recipes, Quick Bread Recipes
    Cuisine American

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    Save

    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Comments

    1. Claire says

      June 02, 2020 at 1:06 pm

      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...

      Reply
      • Angela @ BakeItWithLove.com says

        June 02, 2020 at 1:31 pm

        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!!

        Reply
    2. Leona says

      January 12, 2020 at 12:58 pm

      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.

      Reply
      • Angela @ BakeItWithLove.com says

        January 13, 2020 at 7:25 pm

        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!

        Reply
    3. Anonymous says

      July 26, 2017 at 11:33 pm

      My bread burned on the outside and was still batter on the inside. What size pan and was it glass, non stick or what?

      Reply
      • Angela @ BakeItWithLove.com says

        July 27, 2017 at 8:45 am

        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!

        Reply
        • Mama Bear D. says

          June 05, 2020 at 11:24 am

          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.

          Reply
          • Angela @ BakeItWithLove.com says

            June 06, 2020 at 11:34 am

            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!

            Reply
    4. Trish says

      May 06, 2017 at 8:02 am

      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?

      Reply
      • Angela @ BakeItWithLove.com says

        May 06, 2017 at 8:36 am

        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. 🙂

        Reply
    5. Allison Fly says

      April 01, 2017 at 8:52 pm

      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!

      Reply
      • Angela @ BakeItWithLove.com says

        April 01, 2017 at 8:56 pm

        I absolutely love cooking with coconut oil! Thanks for sharing your adaptation 🙂

        Reply
    6. Kimberly says

      July 02, 2016 at 1:24 pm

      This banana muffin bread is amazing ? Thank you for sharing

      Reply
      • Delectable Cooking and Baking says

        July 02, 2016 at 2:12 pm

        Thank you for stopping in and letting us know how it turned out for you! Glad you enjoyed it (i love to toast mine!) 🙂

        Reply
    7. Kimberly says

      July 02, 2016 at 9:20 am

      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. ?

      Reply
      • Delectable Cooking and Baking says

        July 02, 2016 at 11:45 am

        It is indeed a very thick batter, and I don't pack the flour unless I note it in the recipe 🙂

        Reply
    8. heather (delicious not gorgeous) says

      June 09, 2016 at 10:50 am

      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).

      Reply
      • Delectable Cooking and Baking says

        June 16, 2016 at 5:32 am

        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!

        Reply

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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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