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!
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
- Preheat your oven to 400 ºF ( 204 ºC ) and grease a 9 x 5 loaf pan with butter or a non-stick cooking spray.
- Combine 2 3/4 cups of the all-purpose flour ( reserving 1/4 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 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.
- 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.
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!
Blueberry Muffin Bread
Ingredients
- 3 cups all-purpose flour (divided - 2 3/4 cups and 1/4 cup reserved for coating the berries)
- 1 1/2 cups sugar
- 1 tsp salt
- 1 Tbsp baking powder
- 2/3 cup vegetable oil
- 2/3 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 3/4 cups of the all-purpose flour ( reserving 1/4 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
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!
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I’m not sure what’s going wrong here – I’ve used a 9×5 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…
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!!
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.
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!
My bread burned on the outside and was still batter on the inside. What size pan and was it glass, non stick or what?
For that bread loaf, that day, I was using a Wilton non-stick metal 9×5 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 (8×4). Let me know, I’d love to help!
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.
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!
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?
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. 🙂
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!
I absolutely love cooking with coconut oil! Thanks for sharing your adaptation 🙂
This banana muffin bread is amazing ? Thank you for sharing
Thank you for stopping in and letting us know how it turned out for you! Glad you enjoyed it (i love to toast mine!) 🙂
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. ?
It is indeed a very thick batter, and I don’t pack the flour unless I note it in the recipe 🙂
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).
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!