Blueberry Muffin Bread

This easy blueberry muffin bread is light, fluffy and packed with flavor. This loaf is always a hit because it isn't too sweet and is still very flavorful. Made with juicy blueberries and an easy muffin-style batter, the loaf isn't too dense and has a bit of a cake texture to it.

Blueberry Loaf Recipe

Of course I love my classic blueberry muffins, but I also love to change things up once in a while.

For an easy change, I made this blueberry muffin bread and slices always dissappear very quickly around here.

I used fresh blueberries because they weren't too expensive and are always my preference in baking. But you can also use frozen blueberries here too!

This easy breakfast or brunch recipe is also great to make ahead and you can freeze individual slices for easy snacks for the family. I like just pop a piece in the microwave while wrapped in a paper towel. If you want you can spread some salted butter or cream cheese on top! So yummy.

For more breakfast blueberry recipes, try our blueberry yogurt muffins, easy blueberry baked oatmeal or blueberry overnight oats!

Recipe Ingredients

• FLOUR - To get that perfect muffin texture, I used all purpose flour. You can also use whole wheat flour or half and half of each to add more fiber.
• BLUEBERRIES - Fresh blueberries are best as they won't bleed color into the bread batter. Frozen is totally okay too and will taste just as great.
• SUGAR - This recipe uses granulated white sugar. You can also use brown sugar which will give a deeper caramel like flavor and will change the color of the bread slightly.
• MILK - Use regular milk or your favorite plant-based milk alternative.
• EGGS - Two large eggs for the needed fat for moisture and stability.
• BAKING POWDER - Helps to make the loaf rise and to be light and fluffy.
• VANILLA EXTRACT - For a hint of sweetness and flavor.
• SALT - Just a pinch of salt.

Also, I made an error on the recipe ingredients image above. I labelled the sugar as milk (oops!) and forgot to even include the milk in the photo at all! The full ingredients are included in the recipe card at the bottom of this post.

Prep The Blueberries

Here's a quick tip to help get the blueberries to stay suspended and not float to the bottom.

• First, wash the berries using a strainer and cold water. Then dry them as much as possible using a towel or paper towel.
• Next, add them to a bowl with 1 tsp of all purpose flour. Toss them in the flour until they are evenly coated.
• You can do this with fresh blueberries or frozen blueberries.

What Does The Flour Do?

A coating of flour helps to absorb excess liquid and prevent the berries from sinking to the bottom while baking. Sinking is more common in runnier batter. You can use this method for all berries and chopped fruits (including apples). A thicker batter won't cause the berries to sink as much, but it is still a helpful tip to use.

How To Make Blueberry Muffin Bread

This bread is so easy to make! Full instructions are in the recipe card at the bottom of this blog post.

1. PREP - Preheat the oven and lightly spray the loaf pan that you'll be using.
2. DRY INGREDIENTS - Mix together the flour, baking powder and salt in a medium bowl.
3. WET INGREDIENTS - Beat the eggs, milk, vanilla extract and granulated sugar in a large bowl.
4. COMBINE - Add the dry ingredients to the wet ingredients bowl. Mix together until just combined. Next fold in the blueberries and gently mix until they are even with the batter.
5. BAKE - Pour into the greased loaf pan and bake for 55-65 minutes, or until edges are golden and a toothpick comes out clean.

Helpful Tip - To prevent the loaf from browning too quickly, move the oven rack to the lower third position so that it's receiving less heat on top. You can also cover the loaf pan loosely with foil at some point during the baking process if you think it's needed.

How To Store

• ROOM TEMP - You can wrap this bread in plastic wrap or in an airtight container and store on the counter at room temperature for up to 3 days. Personally, I find that the bread can become too moist if stored this way. I prefer to store in the frige or freezer.
• Fridge - I like to add my baked goods to a large plastic bag or wrapped in plastic wrap and store in the fridge up to 4-5 days (if it lasts that long, you might eat it before then!).
• Freezer - This is my personal favorite way to store all my baked goods! Individual slices can be wrapped in plastic wrap and then placed in the freezer for an easy grab and go snack. Frozen pieces will thaw in about 20 minutes or they can be microwaved for 30-60 to warm through. Just remove the plastic and wrap it in a paper towel instead.

Recipe Tips

• Coat the blueberries with a bit of flour. This bit of flour will absorb excess moisture and help them stay suspended in the batter, versus sinking to the bottom.
• Use fresh blueberries if you want the bread to remain white. Frozen blueberries will make the batter turn a purple grayish color.
• Check the loaf halfway through and closer to the end. Cover the loaf pan loosely on top with aluminum foil if you notice it's browning too soon.
• Let the loaf cool in the pan then transfer it to a rack to cool completely.
• A cooled loaf will slice easier than a warm one. Use a serrated bread knife for best results.

FAQs

This blueberry muffin loaf is the perfect breakfast or brunch treat. It's filled with juicy fresh blueberries and that light and fluffy texture that you get from muffins!

We always like to feed a crowd with a bit of sweet and savoury, so try my bacon cheese pancake casserole or parmesan ground pork quiche, or with a side of homemade hash browns.

For more baked good recipes, try my chocolate chip scones, sweet strawberry muffins, or banana oatmeal muffins.