Easy Blueberry Muffin Bread Recipe with Crumble Topping

This blueberry muffin bread recipe is moist and light with lots of delicious blueberries in each bite! Combined with a crunchy cinnamon sugar and buttery crumb topping, it’s like eating a bakery blueberry muffin, but better!

**UPDATED: JUNE 4, 2024**

We love blueberries in this house, which of course means we also LOVE blueberry muffins. What’s even better than blueberry muffins, in my opinion, is this easy blueberry muffin bread! All you need are a few basic ingredients, that you probably already have on hand, to make this quick bread recipe. And no need to worry about breaking out that muffin tin or paper liners, just simply pour the batter into a loaf pan, bake it and you’re done! Enjoy a slice of this blueberry bread with a cup of coffee in the morning, eat it as a dessert or even an afternoon snack for the kiddos. This bread literally lasts about 24 hours in my house because it’s so good, and I know you’ll enjoy it too!

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FAQs

What kind of blueberries should I use in this recipe?

You can use either fresh blueberries or frozen in this. If you’re using fresh blueberries, I suggest coating them in a bit of flour before adding them to the wet batter. If you’re using frozen blueberries, allow them to thaw a bit and drain the juices before folding them in.

Why does my blueberry muffin bread look green?

Your bread may turn green if you’re using frozen blueberries because the blue/purple juices can mix into the tan batter, creating a green color. Don’t worry though, it will still taste the same!

How do I store my bread?

To Freeze:

• If you want, you can freeze this blueberry muffin bread. Simply wrap the cooled loaf (whole, not cut) in a few layers of plastic wrap. Place the loaf in a gallon freezer bag, making sure no air is left in the bag, and place it in the freezer. Ideally, it’s best to eat within 3 months of freezing. 
• Freezing this easy blueberry bread may result in a slightly drier texture. If that happens, that can be remedied by popping a slice in the microwave for 15 to 30 seconds and then slathering it in butter or coconut oil!
• Allow the bread to defrost at room temperature before enjoying!

Room Temperature Storage

• Store this blueberry muffin bread in an airtight container on the counter for up to three days. You can also store the bread in an airtight container in the refrigerator for up to a week.

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HOW TO MAKE BLUEBERRY MUFFIN BREAD

TOOLS YOU MAY NEED

• Stand mixer or large bowl and mixing spoon
• Measuring cups and spoons
• Small mixing bowl and fork
• Rubber spatula
• Parchment paper
• Aluminum foil
• One 9″ x 5″ loaf pan
• Wire rack for cooling

INGREDIENTS

BLUEBERRY MUFFIN BREAD

• 1¾ cups all purpose flour
• ¾ cup granulated sugar
• ½ tsp salt
• ½ tsp baking soda
• 2 tsp baking powder
• ¾ cup whole milk (or whatever milk you enjoy)
• ½ cup neutral tasting oil
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups blueberries (fresh or frozen)

CRUMBLE TOPPING

• 4 tbs cold butter cubed
• ¼ cup granulated sugar
• ½ cup all purpose flour
• 1-2 tsp cinnamon

DIRECTIONS TO MAKE BLUEBERRY MUFFIN BREAD

Preheat the oven to 350°F, then in the bowl of a stand mixer or in a mixing bowl, combine the dry ingredients on low speed: flour, sugar, salt, baking soda and baking powder.

Add the wet ingredients, milk, oil, milk, eggs and vanilla extract, to the bowl and mix until just combined. 

Carefully fold in the blueberries until they’re just incorporated.

Pour the batter into a prepared loaf pan.

In a separate bowl, prepare the crumb topping by adding diced cold butter, sugar, flour and cinnamon to a small bowl then mixing together with a fork or your fingers until you create a crumbly, sandy texture.

Spread the crumble topping mixture in a single layer over top of the batter.

Bake the bread in a preheated oven at 350°F for 50 minutes, then cover with aluminum foil and bake another 10-15 minutes or until the center of the loaf is done and the top is golden brown.

Remove the bread from the oven and allow it to cool 5-10 minutes before enjoying!

NOTES

• If you’re using frozen blueberries, set them out 30  to 60 minutes before you’re ready to make the bread to allow them to thaw. You can also let them thaw in the refrigerator overnight.
• You can choose to drain the juice from the blueberries once they’re thawed or you can include the juice. If you include the juice, know that the color of the bread will turn slightly green, which affects the taste in no way, it’s just aesthetically different.
• Prepare your loaf pan by adding a small amount of oil to the bottom of the pan and rubbing it on all sides, Then add your parchment paper on top. The oil will help the parchment paper stick to the sides and be easier to work with.
• I prefer to use wild blueberries versus traditional blueberries because they’re smaller and much sweeter. I get mine frozen at Costco, but your local grocery store may sell them too. You can use whatever blueberries you have on hand though.

Blueberry Muffin Bread with Crumble Topping

5 from 2 votes

This blueberry muffin bread recipe is moist and light with lots of delicious blueberries in each bite! Combined with a crunchy cinnamon sugar and buttery crumb topping, it's like eating a bakery blueberry muffin, but better!

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 10 minutes mins

Course: Breakfast

Cuisine: American

Keyword: blueberries, blueberry muffin bread, blueberry muffins

Servings: 8 slices

Equipment

• Stand mixer or large bowl and mixing spoon
• Measuring cups and spoons
• Small mixing bowl and fork
• Rubber spatula
• Small mixing bowl and spoon
• Parchment paper
• Aluminum foil
• One 9' x 5" loaf pan
• Wire rack for cooling

Ingredients

Blueberry Muffin Bread

• 1¾ cups all purpose flour
• ¾ cup granulated sugar
• ½ tsp salt
• ½ tsp baking soda
• 2 tsp baking powder
• ¾ cup milk
• ½ cup neutral tasting oil
• 2 eggs
• 1 tsp vanilla extract
• 1 ½ cup blueberries thawed and drained, if frozen

Crumb Topping

• 4 tbs cold butter cubed
• ¼ cup granulated sugar
• ½ cup all purpose flour
• 1-2 tsp cinnamon

Instructions

Crumb Topping

• In a separate bowl, prepare the crumb topping by adding diced cold butter, sugar, flour and cinnamon to a small bowl then mixing together with a fork or your fingers until you create a crumbly, sandy texture.

Blueberry Muffin Bread

• Preheat the oven to 350°F, then in the bowl of a stand mixer or in a mixing bowl, combine the dry ingredients on low speed: flour, sugar, salt, baking soda and baking powder.
• Add the wet ingredients, milk, oil, milk, eggs and vanilla extract, to the bowl and mix until just combined. 
• Carefully fold in the blueberries until they're just incorporated.
• Pour the batter into a prepared loaf pan.
• Spread the crumble topping mixture in a single layer over top of the batter.
• Bake the bread in a preheated oven at 350°F for 50 minutes, then cover with aluminum foil and bake another 10-15 minutes or until the center of the loaf is done and the top is golden brown.
• Remove the bread from the oven and allow it to cool 5-10 minutes before enjoying!

Notes

• If you’re using frozen blueberries, set them out 30  to 60 minutes before you’re ready to make the bread to allow them to thaw. You can also let them thaw in the refrigerator overnight.
• You can choose to drain the juice from the blueberries once they’re thawed or you can include the juice. If you include the juice, know that the color of the bread will turn slightly green, which affects the taste in no way, it’s just aesthetically different.
• Prepare your loaf pan by adding a small amount of oil to the bottom of the pan and rubbing it on all sides, Then add your parchment paper on top. The oil will help the parchment paper stick to the sides and be easier to work with.
• I prefer to use wild blueberries versus traditional blueberries because they’re smaller and much sweeter. I get mine frozen at Costco, but your local grocery store may sell them too. You can use whatever blueberries you have on hand though.

ARE YOU LOOKING FOR MORE RECIPES LIKE THIS ONE?

Looking for more easy quick bread recipes like this blueberry muffin bread ? Check these out!

• Banana Nut Bread
• Spiced Apple Pecan Bread
• Spiced Zucchini Bread
• Healthy Sweet Potato Bread

Did you make this blueberry muffin bread? If you enjoyed it, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!