How to Make Blueberry Muffin Bread

Blueberry Muffin Bread is moist and light with lots of delicious wild blueberries in each bite! Combined with the crunchy cinnamon sugar and buttery crumb topping, it’s like eating a blueberry muffin, but better!

My children’s favorite snack is frozen blueberries. They could literally eat them all day if I let them! So of course, they also love blueberry muffins and this delicious blueberry muffin bread! I like the idea of making blueberry muffins in bread form because it’s less hassle. All you do is pour it into a loaf pan, bake and you’re done! This is perfect if you run out of muffin cups or want to switch things up a bit.This blueberry muffin bread recipe is so light and moist, and has delicious wild blueberries throughout. It is great right out of the oven (cooled down a bit of course) and is a great breakfast or snack. This bread literally lasts about 24 hours in my house because it’s so good!

If you’re looking for another easy breakfast recipe similar to my blueberry muffin bread, try out my banana nut bread or these cranberry banana nut muffins! Without further ado, let’s get into all the details!

STORAGE

• FREEZING: 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 in the freezer. Ideally, it’s best to eat within 4 months of freezing.
• Freezing this blueberry muffin 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, margarine or coconut oil!
• Allow it to defrost at 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.

HOW TO MAKE BLUEBERRY MUFFIN BREAD

TOOLS YOU MAY NEED

• Electric mixer or spoon and mixing bowl
• Measuring cups and spoons
• Strainer
• Spatula
• Small mixing bowl and spoon
• Parchment paper
• Aluminum foil
• One 9″ x 5″ loaf pan
• Cooling rack

INGREDIENTS

BLUEBERRY MUFFIN BREAD

• 1¾ cups all purpose flour
• ¾ cup granulated sugar
• ½ tsp salt
• ½ tsp baking soda
• 2 tsp baking powder
• ½ cup vegetable oil
• ¾ cup milk
• 1 tsp vanilla extract
• 2 eggs
• 1 cup wild 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

DIRECTIONS TO MAKE BLUEBERRY MUFFIN BREAD

If you are using frozen blueberries, set them out on the counter or in the refrigerator to thaw 30 minutes to 60 minutes prior to making this bread. See notes above.

Prepare the crumble topping by combining diced cold butter, sugar, flour and cinnamon and mix together with a pastry cutter or your fingers until you create a crumbly, sandy texture and set aside.

In the bowl of a stand mixer or in a medium mixing bowl, combine the flour, sugar, salt, baking soda and baking powder.

Add in the oil, milk, vanilla extract and eggs and mix until just combined. Using a spatula, carefully fold in your drained blueberries until just incorporated.

Pour batter into a prepared loaf pan (see above in tips). Spread crumb topping mixture in a single layer over top of the batter.

Bake at 350 degrees for 50 minutes, cover with aluminum foil and then bake another 10 minutes.

Remove form the oven and allow to cool 5-10 minutes before eating.

NOTES

• If you’re using frozen blueberries, like I did, 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 over night.
• 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. Totally up to you!
• Prepare your loaf pan by adding a small amount of vegetable or coconut oil 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 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!