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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!
Course Breakfast
Cuisine American
Keyword blueberries, blueberry muffin bread, blueberry muffins
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices

Equipment

  • 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

Instructions

Crumb Topping

  • Combine 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.

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.
  • 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 in tips).
  • Spread crumb topping mixture in a single layer over top of the batter.
  • Bake at 350°F 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 too.