• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Bake It With Love

  • Grilling
  • Recipe Index
  • About
  • Cookbooks
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Grilling
  • Recipe Index
  • About
  • Cookbooks
  • Subscribe
×
Home » Recipes » Breads

Last Updated: Jul 13, 2024 by Angela Latimer · 22 Comments

Blueberry Muffin Bread

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

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.

Best blueberry muffin bread sliced and ready to serve while warm with melted butter.
Jump to:
  • 🥘 Ingredients
  • 🔪 How To Make Blueberry Muffin Bread
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥡 Storing
  • ❓ Recipe FAQs
  • 📖 Recipe Card
  • 💬 Comments & Reviews

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.

step by step photos of blueberry muffin bread mixing the batter and adding the blueberries

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.

>>>See All Of My Tasty Recipes Here!<<<

🥡 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

Can I Make Muffins With Muffin Bread Batter?

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.

What Spreads Should I Serve With Blueberry Bread?

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!

What's The Difference Between Blueberry Muffin Bread And Blueberry Muffins?

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!

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

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

📖 Recipe Card

Best blueberry muffin bread sliced and ready to serve while warm with melted butter.
Print Recipe Leave A Comment
Love This Recipe?Click On A Star To Rate It!
4.93 from 27 reviews

Blueberry Muffin Bread

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!
Author | Angela Latimer
Servings: 12 slices
Calories: 352kcal
Prep 10 minutes minutes
Cooking 1 hour hour
Total Time 1 hour hour 10 minutes minutes
Pin Recipe Share on Facebook

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)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

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.
  •  
  •  

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!
Course Bread Recipes, Muffin Recipes, Quick Bread Recipes
Cuisine American
« Brown Sugar Dijon Crusted Pork Roast
Beef Stew From Beef Bone Broth »

Share This Recipe!

  • Share
  • X
  • Flipboard
  • Threads
  • WhatsApp
  • Email

Reader Interactions

Comments

    4.93 from 27 votes (24 ratings without comment)

    Thanks for coming! Ask anything - or let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Kelly says

    December 06, 2024 at 6:03 pm

    4 stars
    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.

    Reply
  2. Nancy says

    June 21, 2023 at 5:44 pm

    5 stars
    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!

    Reply
  3. 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
  4. 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
  5. 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.

      • 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!

  6. 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
  7. 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
  8. 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
    • Kimberly Payton says

      August 11, 2024 at 9:44 am

      5 stars
      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.!!

      Reply
      • Angela @ BakeItWithLove.com says

        August 11, 2024 at 10:40 am

        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!!

  9. 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
  10. 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

Primary Sidebar

Author bio photo with cake.

Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

More About Me ->

Grilling Recipes

  • Tasty, easy cookout food ideas to make and feed a crowd this summer.
    Easy Cookout Food Ideas: Best Dishes To Bring To A Cookout

  • Square image of sliced Arrachera steak on a cutting board.
    Arrachera (Mexican Steak for Tacos)

  • Square image of sliced Denver steak on a cutting board.
    Denver Steak

  • Square image of grilled ostrich steaks.
    Grilled Ostrich Steaks

  • Square image of grilled pineapple.
    Grilled Pineapple

  • Square image of sliced grilled skirt steak.
    Grilled Skirt Steak

See more Grilled →

Tasty Dinner Ideas

  • A square collage of four images showing easy summer crockpot meals including tender London broil pot roast, green beans and potatoes, grape jelly meatballs, and pork carnitas tacos.
    Summer Crockpot Meal Ideas

  • Panda Express honey sesame chicken copycat recipe plated with rice and garnished with more white sesame seeds.
    Panda Express Honey Sesame Chicken

  • A square image showing a bowl of tender wok fried marinated chicken with celery, onions, and black pepper sauce.
    Panda Express Black Pepper Chicken

  • Best leftover lobster recipes page image featuring four favorite dishes in a square collage.
    Leftover Lobster Recipes

  • Square collage image featuring 4 tasty recipes using leftover hard boiled eggs.
    Leftover Hard Boiled Eggs Recipes

  • Spider taco ring on baking sheet with taco toppings in the body and sliced olives for eyes.
    Spider Taco Crescent Ring

See more Main Dish →

Footer

As Seen On

As seen on these popular sites: Mashed, Tasting Table, Parade, MSN, Yahoo, Delish, The Pioneer Woman, Today, Taste of Home, and more.

↑ back to top

About

  • Meet The Team
  • Photo Sharing
  • Privacy Policy
  • Work With Me
  • Accessibility Statement

Recipes

  • Dinners
  • Desserts
  • Breakfasts
  • Cookies & Bars
  • Videos
  • Articles

AI-Free

Everything on Bake It With Love is created by me, where I share my experiences, with help from my team members and family.

I promise that BIWL is 100% free of AI content.

Get Social

Visit us on your favorite social media platforms!

Copyright © 2016-2025 Bake It With Love

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.