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.

Note: Updated directions for clarity and photos on Feb 12, 2022. The actual blueberry muffin bread recipe has been such a huge hit, and I wouldn’t change a thing about it.

I have wanted to update this recipe for a long time but was waiting to find some really nice blueberries as the photos needed to be updated pretty desperately. So I’ve finally gotten the job done, and I hope I have included all the details and tips possible to make sure you are successful in making the best blueberry bread ever.

If you do try it and like this recipe, please take the time to come back and leave a review. I also love to see the results of my recipes when people share photos on social media and tag me. It really makes my day!

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!

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.

Why You will LOVE this Blueberry Bread

• It is PACKED with blueberries
• Just perfectly sweet.
• Easy to make with pantry ingredients.
• Directions to keep the blueberries from sinking to the bottom.
• Incredibly moist like the best muffin you have ever had.
• A light and fluffy crumb that is just perfection.
• Versatile recipe with ideas for variations
• Can also use to make easy blueberry muffins
• 4.6 Star recipe with over 80 rave reviews!

Can I Use this Recipe to Make Blueberry Muffins ?

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!

If you love this recipe, you can use it to bake muffins instead. Just line a muffin tin and fill the cups 3/4 full and bake for only 20-22 minutes.

How to Keep the Blueberries from Sinking

Most people are really stuck on tossing blueberries in flour, so I’ve included that in the updated directions for this recipe.

That said, it makes absolutely no difference because gravity will always pull the blueberries down to the bottom of the bread. When it does work it is because you have thickened the batter with more flour, creating a batter that is heavier than the blueberries. This results in a disappointing and dense crumb. Please don’t do that.

Instead, the best way to make sure your blueberries do not sink, while still getting the fluffiest loaf of blueberry bread ever, is to fill your loaf pan 1/3 full with the batter prior to adding the blueberries. Fold the blueberries into the remaining batter and then pour that in the loaf pan. I like to press in a few extra berries on the top.

Alternatively, if you insist on flouring, at least remove the amount used from the flour added to the batter to prevent the crumb from getting too dense.

How Long Does Blueberry Bread Take to Bake

Honestly this does vary. I usually tent foil over my bread at the 40 minute mark and then bake it at a further 40 minutes.

Ovens do vary, as can the temperature of your ingredients. That means what works for me isn’t likely to be exact for you. With my old oven, it was closer to the 60 minute mark with this same recipe, but now I usually go to the 80 minute mark.

You do want to avoid checking your loaf too much though as the drop in temperature before it is done baking could result in the loaf sinking.

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.
• To make sure the blueberries don’t sink to the bottom, fill your loaf pan 1/3 full with the batter prior to folding in the blueberries. Then pour in the rest with the blueberries mixed through.
• Make sure you do not over-mix the batter. This will result in a more dense crumb.
• 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 tester and go from there.

Muffin Bread Variations and Ideas

• 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.
• For a lemon blueberry loaf, you can also include a little lemon zest and a squeeze of 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. This recipe is a great base for making a delicious lemon blueberry bread.
• 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. I love using this recipe to make strawberry bread!

How to Store Blueberry Bread

.Once you have successfully baked your blueberry bread, it is important that you store it properly. In order to retain freshness and provide a long shelf life, the following steps should be followed:

Bread should first be allowed to cool completely before being stored in an airtight container or plastic bag. Wrapping the bread before it has cooled completely can cause moisture and condensation to form and is not recommended.

After cooling, bread should be covered in plastic wrap and stored in a cool dry place for up to 3 days. (Mine never reaches day 2!)

How to Freeze Blueberry Bread

Freezing quick bread is easy after you have cooled your baked muffin bread completely.

Tightly wrap your whole 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.

If your bread has been sliced you will need to flash freeze the slices and then wrap the individual slices before storing in a freezer bag.

Equipment Needed for a Blueberry Loaf

You can make this recipe fairly easily with just a large bowl and a whisk. That said, an electric mixer makes it a lot easier.

You will also need a standard loaf pan which is 9″ x 5″. This recipe has been designed specifically to fit this size pan so if yours is smaller, you will need to divide the batter between two pans.

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, pure vanilla extract is best but artificial is ok too.

Milk – Use room temperature milk so the batter mixes more evenly. Whole milk will give the best flavour but you can use whatever you have on hand.

All-purpose flour – Spoon and level carefully, or the loaf 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. You will also want to rinse and dry them. If you do use frozen berries, you might need to bake an extra 10 or so minutes. Here is Canada, summer blueberries always taste best, but this is the best use of blueberries all year long. You can also decrease the amount of blueberries but I would not increase the amount or the bread can get soggy or fall apart easily.

Looking for more Quick Bread Recipes?

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

The BEST Chocolate Chip Zucchini Bread Recipe ever! Super moist, soft, and loaded with chocolate chips; it’s a tasty way to use up zucchini.

This Cherry-Lemon Muffin Bread is full of flavour and the same great texture you find in a muffin but with the convenience of a quick bread.

This Chocolate Swirl Pumpkin Bread is a wonderful fall dessert perfect for serving on Thanksgiving!

How to Make Blueberry Muffin Bread

Ingredients:

• 1 cup granulated sugar
• 1/2 Cup Salted Butter, softened
• 2 eggs, room temperature
• 1 Tbsp Vanilla Extract
• 1 Cup Milk, room temperature
• 2 Cups All purpose Flour, divided
• 2 tsp Baking Powder
• 2 Cups Blueberries, Fresh or Frozen

Directions:

Preheat your oven to 350 degrees F.

Grease and flour a 9 inch loaf pan and line with a sling of parchment paper for easy removal.

In the bowl of a stand mixer, cream together the butter and sugar.

Add the eggs, vanilla, and milk, one at a time, beating well after each addition.

Sift the flour and baking powder into a medium bowl. Reserve a tablespoon of flour for tossing the blueberries, if desired.

On low speed, slowly pour in the dry ingredients and mix until just combined.

Pour 1/3 of the batter into your prepared loaf pan.

Carefully fold the blueberries into the remaining batter, being careful not to crush the berries.

Pour batter into your loaf pan, press a few extra berries onto the top of the loaf, and bake for 60-80 minutes or until a cake tester comes out clean when poked into the center of the loaf.

Allow to cool in pan for 20 minutes before removing to finish cooling on a wire rack, or enjoy warm!