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–+ servings
Baked blueberry loaf sliced and on a plate.

Blueberry Muffin bread

This blueberry muffin bread is made with juicy blueberries and a light and fluffy batter that tastes similar to muffins (hence the name). I love slices of this recipe as an easy breakfast or brunch or an afternoon snack.
4.50 from 4 votes
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Servings: 10 servings

Ingredients

  • 1 ¾ cups all purpose flour - plus 1 tsp for mixing with blueberries
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ½ cups blueberries - fresh or frozen

Instructions

  • Preheat the oven to 350°F. Lightly spray a 8x4 baking pan with nonstick cooking spray. Move the oven rack to lower third position.
  • Mix the blueberries with 1 tsp flour in a bowl. Set aside.
  • In a medium bowl, mix the dry ingredients together: all purpose flour, baking powder and salt.
    White bowl with dry ingredients and a whisk.
  • In a separate large bowl, beat together the milk, granulated sugar, eggs and vanilla extract.
    Two images of a white bowl, first with unmixed eggs an sugar, second mixed together and hand mixer.
  • Add the dry ingredients to the wet ingredients and mix together.
    Two images of a white bowl with loaf batter, first unmixed then mixed.
  • Gently fold in the blueberries until they are evenly distributed. Do not overmix.
    Two images of a white bowl with batter and blueberries, first unmixed then mixed in.
  • Pour the batter into the greased loaf pan. Bake for 55-65 minutes, or until a toothpick comes out clean. Check halfway and cover with foil if it begins to brown too early.
    Loaf pan with unbaked blueberry loaf, then showing baked version.
  • Let cool in pan enough to handle then transfer loaf to a rack to cool completely. Slice using a bread knife and serve.
    Baked blueberry loaf pan on a rack.

Recipe Notes:

  • Let the loaf cool completely then store in plastic wrap or an airtight container. The loaf can be store up to 3 days on counter, up to 5 in fridge, or up to 4 months in freezer.
  • 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.

Nutrition Info

Calories: 179kcal | Carbohydrates: 36g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 224mg | Potassium: 90mg | Fiber: 1g | Sugar: 18g | Vitamin A: 99IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

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