Blueberry Muffin Bread 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!
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.