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The Best Blueberry Muffin Bread Recipe

This Best Blueberry Muffin Bread is the ultimate treat for Spring Baking. Soft, moist, and loaded with juicy blueberries, it perfectly transforms classic muffin batter into a delightful loaf. Enjoy it warm with an optional swirl of jam and a sweet crumble topping for a quick breakfast, snack, or dessert.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Blueberry Loaf, Blueberry Muffin Bread, Quick Bread, Spring Baking
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 3 hours
Servings: 10 slices
Calories: 320kcal

Ingredients 

Main Batter

  • 2 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened to room temperature
  • 2/3 cup granulated sugar
  • 1/4 cup brown sugar packed, light or dark
  • 2 large eggs room temperature
  • 1/2 cup sour cream room temperature
  • 1 1/2 tsp pure vanilla extract
  • 1/3 cup milk room temperature
  • 1 1/2 cups fresh blueberries

Optional Toppings

  • 2 tbsp blueberry jam optional swirl
  • 1/4 cup all-purpose flour for crumble topping
  • 2 tbsp brown sugar for crumble topping
  • 1/4 tsp ground cinnamon for crumble topping
  • 2 tbsp unsalted butter melted, for crumble topping

Instructions

  • Preheat the oven to 350°F (177°C) and adjust the oven rack to the lower-third position. Grease a standard 9x5-inch loaf pan thoroughly with nonstick baking spray.
  • Whisk the all-purpose flour, baking soda, baking powder, and salt together in a large mixing bowl until evenly combined.
  • Beat the softened butter, granulated sugar, and brown sugar on high speed using a stand mixer or handheld electric mixer until smooth and creamy, taking about two minutes. Reduce speed to medium and add the eggs one at a time, incorporating fully after each. Blend in the sour cream and vanilla extract.
  • Mix the dry ingredients and milk alternately into the wet mixture with the mixer running on low speed. Blend just until no dry flour pockets remain, being careful not to overmix, then gently fold in the fresh blueberries.
  • Swirl the optional blueberry jam into the top of the batter before baking, or combine the crumble topping ingredients with a fork and sprinkle evenly over the loaf for added crunch and flavor.
  • Spoon the thick batter evenly into the prepared loaf pan. Bake for 60 minutes, placing a loose sheet of aluminum foil over the bread at the 30-minute mark to prevent the crust from over-browning.
  • Test for doneness by inserting a toothpick into the center of the loaf; it should come out clean. Remove the bread from the oven and allow it to cool completely in the pan on a wire cooling rack before slicing.

Equipment

  • Electric mixer
  • 9x5-inch Loaf Pan
  • Cooling rack

Notes

Store the cooled bread covered at room temperature for up to two days, or refrigerate for up to one week. To freeze, tightly wrap the fully cooled loaf or individual slices in two layers of plastic wrap or foil, place in a freezer-safe bag, and store for up to three months. Thaw at room temperature or in the refrigerator before serving. For the best texture, always use room temperature ingredients to ensure the batter mixes evenly.

Nutrition

Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 250mg | Potassium: 100mg | Fiber: 2g | Sugar: 25g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1.2mg