Why You’ll Love This Recipe
This recipe is simple, reliable, and delivers bakery-style results at home. The texture is tender and fluffy, while the blueberries add natural sweetness and a pop of flavor. It’s easy to make with everyday ingredients and perfect for slicing and sharing. Plus, it stays moist for days, making it great for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flour
granulated sugar
baking powder
salt
eggs
milk
butter or oil
vanilla extract
blueberries
Optional additions:
lemon zest
coarse sugar (for topping)
Directions
Preheat your oven and grease or line a loaf pan.
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, mix the eggs and sugar until smooth, then add milk, melted butter or oil, and vanilla extract.
Gradually combine the dry ingredients with the wet ingredients, mixing until just combined.
Gently fold in the blueberries, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle coarse sugar on top if desired.
Bake until the loaf is golden and a toothpick inserted into the center comes out clean.
Allow the bread to cool before slicing.
Servings and timing
This recipe serves about 8 to 10 slices.
Prep time: 15 minutes
Bake time: 50 to 60 minutes
Total time: about 1 hour 5 minutes to 1 hour 15 minutes
Variations
You can add lemon zest for a bright citrus flavor or swap blueberries for raspberries or mixed berries. A streusel topping can add a crunchy texture. For a healthier version, use whole wheat flour or reduce the sugar slightly. You can also add a light glaze on top for extra sweetness.
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
To reheat, warm slices in the microwave for a few seconds.
This bread freezes well for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use frozen blueberries?
Yes, just add them without thawing to prevent excess moisture.
Why did my bread turn purple?
Overmixing can cause the blueberries to bleed into the batter.
Can I make this ahead of time?
Yes, it stays moist and tastes great the next day.
Can I use oil instead of butter?
Yes, oil makes the bread even more moist.
How do I know when it’s done?
A toothpick inserted in the center should come out clean.
Can I make this gluten-free?
Yes, use a gluten-free flour blend.
Can I reduce the sugar?
Yes, adjust to your taste preference.
Can I add nuts?
Yes, walnuts or pecans add a nice crunch.
What pan size works best?
A standard loaf pan works best.
Is this more like bread or cake?
It’s a soft, sweet bread similar to muffins.
Conclusion
Blueberry muffin bread is a simple, comforting bake that brings together the best of muffins and quick bread. With its soft texture and bursts of blueberry flavor, it’s a perfect recipe for any time of day.
PrintBlueberry Muffin Bread
This blueberry muffin bread is soft, moist, and packed with juicy blueberries in every slice. It has all the cozy flavor of a classic blueberry muffin baked into an easy loaf that is perfect for breakfast, snacking, or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 to 10 slices
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- 1/2 cup unsalted butter, melted, or neutral oil
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
- 1 teaspoon lemon zest (optional)
- 1 tablespoon coarse sugar, for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a standard loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, whisk the eggs and granulated sugar until smooth, then mix in the milk, melted butter or oil, and vanilla extract.
- Stir the dry ingredients into the wet ingredients until just combined.
- Gently fold in the blueberries and lemon zest if using, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle coarse sugar over the top if desired.
- Bake for 50 to 60 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Frozen blueberries can be used without thawing to help prevent excess moisture.
- Avoid overmixing the batter so the bread stays tender and the berries do not bleed too much.
- Lemon zest adds a bright flavor that pairs beautifully with the blueberries.
- A streusel topping or light glaze can be added for extra sweetness and texture.
- Whole wheat flour can replace part of the all-purpose flour for a heartier loaf.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Warm slices briefly in the microwave before serving if desired.
- Freeze the loaf or individual slices for up to 2 months and thaw at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 16 g
- Sodium: 170 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
