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Blueberry Muffin Bread Recipe

This Blueberry Muffin Bread is a favourite blueberry bread recipe in our family that is moist, fluffy and packed full of juicy blueberries.

This Blueberry Muffin Bread is a favourite blueberry bread recipe in our family that is moist, fluffy and packed full of juicy blueberries.

This Blueberry Muffin Bread is a favourite blueberry bread recipe in our family that is moist, fluffy and packed full of juicy blueberries.

I love this easy blueberry bread recipe – it is just the yummiest bread for breakfast or really any time of the day featuring one of my favourite berries.  This is also one of my top favourite recipes on this blog!

I used frozen blueberries I had picked myself and froze last year – they were still very fresh tasting, however this bread is even better with freshly picked berries, so if you can do that go for it!

You can also modify this recipe by switching out the blueberries for chocolate chips, or other fresh fruits, etc… Simply modify to a suitable amount – you probably wouldn’t want to use 2 cups of chocolate chips for example.

This easy recipe for Blueberry quick bread is the best I have tasted – personally I can’t think of anything more delicious than a slice of blueberry bread when it is still warm and just fresh out of the oven. Mmm! I also love when there is a bit of a lightly golden crust to contrast with the soft, tender crumb of the insides of the moist quick bread.

There is just nothing like this Blueberry Muffin Bread with a cup of coffee in the evening or even at breakfast. I love to smear mine generously with butter for a little added decadence.

Just imagine it – sitting out on the back patio on a beautiful morning in July with a thick slice of bluberry bread, a steaming hot mug of coffee and a great book.  Yeah. Too perfect.

This Blueberry Muffin Bread is a favourite blueberry bread recipe in our family that is moist, fluffy and packed full of juicy blueberries.

Blueberry Muffins in a Loaf Pan

Blueberry muffin bread is exactly what it sounds like, fluffy blueberry muffins baked as bread instead of in a muffin tin. This is a quick bread recipe that results in a blueberry muffin bread that is fluffy and loaded with juicy blueberries. Enjoy it warm from the oven or freeze for later!

Blueberry Muffin Bread Ingredients

This blueberry bread is made with basic ingredients and fresh berries, read on for more information about each ingredient.

Sugar – Plain old granulated sugar.

Butter – I like to use salted butter for this loaf, but you could also use unsalted instead and then add in 1/2 tsp of salt.

Eggs – Use room temperature eggs for the best results if possible.

Vanilla Extract – Adds yummy flavour.

Milk – Use room temperature milk so the batter mixes more evenly.

All-purpose flour – Spoon and level carefully, or it will end up dense.

Baking Powder – Helps to make the bread rise.

Blueberries – Use fresh blueberries (ideal) or frozen (unthawed) blueberries. You can also use wild blueberries.

I do not toss my blueberries in flour, that just results in a dry loaf and does not actually prevent berries from sinking. (because gravity) If you MUST stick with this myth, at least reserve flour from the amount called for and toss it in that.

This Blueberry Muffin Bread is a favourite blueberry bread recipe in our family that is moist, fluffy and packed full of juicy blueberries.

How to Freeze Blueberry Bread

Freezing quick bread is easy, cool your baked muffin bread completely.

Then tightly wrap your blueberry loaf in 2 layers of plastic wrap. Place the wrapped bread in a large freezer-friendly storage bag or airtight container. Your loaf will keep well for up to 3 months. Thaw your bread at room temperature.

Tips for the Making the BEST Blueberry Bread Recipe

  • Great Tip: Try reserving a small handful Blueberries for after the batter is poured into the loaf pan.  Gently press them into the top of the bread to make the loaf look prettier.  Trust me, your loaf will look way more appealing with this small added touch.
  • Note: If the inside of your muffin bread is not cooked through that is usually a good sign that you need to keep it in the oven longer. If it is browned on the outside and still uncooked inside, simply cover with aluminum foil and return to the oven until a cake tester inserted into the top of the muffin bread comes out clean.
  • Please also remember that ovens vary and so will bake time. Use the included timing as a guideline only as you figure out the best time for your own oven, check at the 60 minute mark with a cake test and go from there.
  • Crumble Topping: If desired, combine 1/4 cup all-purpose flour, 2 tbsp brown sugar, and 1/4 tsp ground cinnamon, mix in 2 Tbsp melted butter then sprinkle the crumble over your blueberry loaf before baking.
  • You can also include a little lemon zest and lemon juice for a bit of a citrus punch! Some readers also really enjoy this blueberry bread with a lemon glaze drizzled on top of the loaf.

Looking for more Quick Bread Recipes?

If you love quickbread be sure to check out some of my favourite loaf cake recipes:

My Cherry-Lemon Muffin Bread is full of bursts of fresh flavour that you are sure to love.

This Chocolate Swirl Pumpkin Bread is a wonderful fall flavoured quick bread.

This Blueberry Muffin Bread is a favourite blueberry bread recipe in our family that is moist, fluffy and packed full of juicy blueberries.

How to Make Blueberry Muffin Bread

Ingredients:

Directions:

Preheat your oven to 350 degrees.

Grease a 9 inch loaf pan or line with parchment paper.

Cream together the butter and sugar.

Add the eggs, vanilla and milk beating well.

Beat in the dry ingredients and until well combined

Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.

Pour batter into your loaf pan and bake for 60-75 minutes or until a cake tester comes out clean when poked into the center of the loaf.

Allow to cool in pan for 10 minutes before removing to finish cooling on a wire rack.


Blueberry Muffin Bread
Yield: 1 Loaf

Blueberry Muffin Bread

Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes

This Blueberry Muffin Bread is a favourite blueberry bread recipe in our family that is moist, fluffy and packed full of juicy blueberries.

Ingredients

  • 1 cup white sugar
  • 1/2 Cup Salted Butter
  • 2 eggs
  • 1 Tbsp Vanilla Extract
  • 1 Cup Milk
  • 2 Cups All purpose Flour
  • 2 tsp Baking Powder
  • 2 Cups Blueberries

Instructions

  1. Preheat your oven to 350 degrees.
  2. Grease a 9 inch loaf pan.
  3. Cream together the butter and sugar.
  4. Add the eggs, vanilla and milk beating well.
  5. Add the dry ingredients and beat until well combined
  6. Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.
  7. Pour batter into your loaf pan and bake for 60-75 minutes or until a cake tester comes out clean.
  8. Allow to cool in pan for 10 minutes before removing to finish cooling.

Notes

Great Tip: Reserve a small handful Blueberries for after the batter is poured into the loaf pan. Gently press them into the top to make the loaf look prettier. Trust me.

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Nutrition Information:

Yield:

12

Serving Size:

1 grams

Amount Per Serving: Calories: 248Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 53mgSodium: 165mgCarbohydrates: 38gFiber: 1gSugar: 19gProtein: 4g

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This Blueberry Muffin Bread is a favourite blueberry bread recipe in our family that is moist, fluffy and packed full of juicy blueberries.

Dixie Houston

Friday 17th of September 2021

can I substitute almond milk for the regular milk ? or buttermilk?

Elizabeth Lampman

Friday 17th of September 2021

Yes, absolutely!

Erin Uncapher

Saturday 4th of September 2021

Is it possible to make this recipe in a bread maker? I would think so if you layer the ingredients as you layer banana bread. My stomach is growling as I think about eating this, yet it's too hot to use the oven right now. Thank you!

Elizabeth Lampman

Sunday 5th of September 2021

You should be able to, however I don't own a bread maker and have never used one, so unfortunately can't help you with the steps to do so. Good luck!

Haylie

Monday 28th of June 2021

Do I use cold butter or room temp!?

Elizabeth Lampman

Tuesday 29th of June 2021

Always use room temperature butter when baking unless stated otherwise.

Heather Swanson

Wednesday 10th of February 2021

Looks so delicious for a cold winter day!

Geraldine

Saturday 20th of June 2020

I made this today and the blueberries all sank to the bottom too, sadly. It was dense and gluey, very moist and wet at the bottom of the bread. Not sure if I over creamed the butter, didn't feel like it. It was also a bit sweet for me, added in lemon zest but probably not enough. Didn't have any lemon taste. A bit disappointed but probably will try it again after reading the comments on how to overcome sinking blueberries! T.T Otherwise, the taste of the bread is not bad.

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