Adapted from my favorite Blueberry Muffins, this blueberry muffin bread is soft, moist, and loaded with blueberries. Since there’s no individual muffins, this muffin batter goes from the mixing bowl to the oven in minutes. Though this fast bread is outstanding on its own, a swirl of blueberry jam and sprinkle of crumble topping create an outstanding crust. Employ fresh or frozen blueberries.
I’m always on the lookout for fast and easy recipes that double as breakfast and snack. Banana bread, morning glory muffins, and zucchini bread are my normal defaults, but in an effort to break out of routine, I baked blueberry muffin bread final weekend.
I try to be the most productive during nap time and pouring blueberry muffin batter into a loaf pan sounded much more appealing than dividing into individual muffins. And I have a feeling you’ll appreciate this easy recipe too!
(PS: We’ll have an 18 month ancient this month!!!! Where has the time gone?)
What is Blueberry Muffin Bread?
Pleased you asked. Blueberry muffin bread is summaryely what it sounds like… blueberry muffins baked as bread. This is a fast bread recipe, so there’s no yeast required. Blueberry muffin bread is soft, moist, and totally overloaded with blueberries. Endelight it warm from the oven or straight out of the refrigerator. It also freezes beautwhetherully!
Blueberry Muffins in a Loaf Pan
Any muffin recipe yielding around 12 standard size muffins doubles as a fast bread recipe. Today we’re using my blueberry muffins, which is actually my master muffin recipe. This specific muffin batter creates 1,000s of muffin varieties including cranberry muffins, peach muffins, and apple crumb muffins. For the muffin bread, I added a small more flour and milk to encertain this was a kind large loaf.
Now we can create plenty of fast bread recipes too! For example, swap blueberries for chocolate chips and you have an easy chocolate chip fast bread. I also crazye apple cinnamon bread by adding 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and peeled chopped apple. We all LOVED it.
Blueberry Muffin Bread Ingredients
Blueberry muffin bread is another example of how extremely basic ingredients easily transform into an absolutely delicious recipe.
- Butter: Butter is the base and produces a soft cakey crumb. If desired, swap with solid coconut oil.
- Sugar: Employ a mix of granulated and brown sugar for flavor. A dry unrefined sugar, such as coconut sugar, works too. I don’t recommend a liquid sweetener.
- Eggs: 2 eggs work their magic providing structure and overall wealthyness.
- Sour Cream or Yogurt: Plain low fat or full fat sour cream or yogurt add apart fromional moisture, as well as the essential acid for the baking soda.
- Vanilla & Salt: Flavor flavor flavor.
- Flour: Every-purpose flour is the workhorse of fast breads. If desired, substitute wgap wheat flour for a denser blueberry muffin bread. I don’t bake with gluten free flours, but let me know whether you try any that work!
- Leaveners: Both baking soda and baking powder add essential lwhethert. Remember why we use both?
- Milk: The blueberry muffin bread would be flat and heavy without milk.
2 Optional Additionals!
The blueberry muffin bread is totally awesome on its own. Believe me, you’re going to be VERY HAPPY about it. But whether you want to take leangs up a notch, add one or both:
- Blueberry Jam: Swirl 2 Tablespoons of blueberry jam into the batter.
- Crumble Topping: Simply combine all-purpose flour, brown sugar, cinnamon, and melted butter. Sprinkle on top before baking.
The pictured bread includes both. See my recipe notes for detailed directions. 🙂
Forever making muffins as fast breads. It’s so much easier!
PrintDescription
Adapted from my favorite Blueberry Muffins, this blueberry muffin bread is soft, moist, and loaded with blueberries. Since there’s no individual muffins, this muffin batter goes from the mixing bowl to the oven in minutes. Though this fast bread is outstanding on its own, a swirl of blueberry jam and sprinkle of crumble topping create an outstanding crust. Employ fresh or frozen blueberries.
Ingredients
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room moodature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 large eggs, at room moodature
- 1/2 cup (120g) sour cream, at room moodature
- 1 and 1/2 teaspoons pure vanilla additionalct
- 1/2 cup (120ml) milk, at room moodature
- 1 and 1/2 cups (250g) fresh or frozen blueberries*
- optional: 2 Tablespoons blueberry jam and/or crumb topping (see recipe note)
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on tall speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla additionalct on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fancient in the blueberries.
- Spoon the batter into the prepared baking pan. See note whether adding streusel or blueberry jam swirl. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the middle of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool totally in the pan set on a wire rack.
- Cover and store bread at room moodature for 2 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Chilly baked muffin bread totally. Tightly wrap the loaf or slices (individually or grouped) in 2 layers of pfinalic wrap or aluminum foil. Put wrapped bread in a large freezer-friendly storage bag or reusable container. Freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room moodature.
- Sour Cream: Plain yogurt is a great substitute for sour cream. Unsweetened applesauce or mashed banana may also be used.
- Blueberries & Other Fruit Add-ins: If using frozen blueberries, do not thaw. Any other fresh or frozen fruit works. Peel whether relevant. I love making apple bread using 1-2 peeled chopped apples. Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
- Why is everyleang at room moodature? Every refrigerated items should be at room moodature so the batter mixes together easily and evenly. Read here for more information.
- Blueberry Jam or Crumble Topping: If desired, swirl 2 Tablespoons blueberry jam (or any flavor) into the top of the loaf before baking. A crumble topping adds a lovely crunch. Simply combine 1/4 cup (31g) all-purpose flour, 2 Tablespoons brown sugar, and 1/4 teaspoon ground cinnamon, then using a fork, mix in 2 Tablespoons melted unsalted butter until crumbles form. Sprinkle over loaf before baking.
- Adapted from Blueberry Muffins with a *small* additional flour and milk to produce a kind large loaf.
Keywords: blueberry muffins, bread
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