Blueberry Muffin Bread

I love making this blueberry muffin bread when I want the cozy flavor of blueberry muffins in a simple loaf form. It’s soft, moist, and filled with bursts of juicy blueberries in every slice.

Why You’ll Love This Recipe

I enjoy how easy this recipe is compared to making individual muffins. I can slice it whenever I want, and it stays tender and flavorful for days. The combination of sweet batter and fresh blueberries makes it a comforting treat for breakfast or a snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3–1/2 cup milk
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

Optional:
1 tablespoon lemon zest
coarse sugar for topping

Directions

I start by preheating the oven to 180°C (350°F) and greasing or lining a loaf pan.

In a bowl, I mix flour, sugar, salt, and baking powder. In another bowl, I whisk together oil, egg, milk, and vanilla extract.

I combine the wet and dry ingredients until just mixed, being careful not to overmix. I gently fold in the blueberries (and lemon zest if I’m using it).

I pour the batter into the prepared loaf pan and sprinkle coarse sugar on top if I want a slightly crisp topping.

I bake for about 45–55 minutes, or until a toothpick inserted in the center comes out clean. I let the bread cool before slicing.

Servings and timing

I usually get about 8–10 slices from this recipe.
Preparation time takes around 10–15 minutes, and baking time is 45–55 minutes.

Variations

I sometimes add a streusel topping for extra texture. When I want a citrus twist, I include lemon juice and zest. I also like swapping part of the flour with whole wheat flour for a slightly heartier version.

storage/reheating

I store the bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. I reheat slices briefly in the microwave or enjoy them at room temperature.

FAQs

Can I use frozen blueberries?

I can use frozen blueberries without thawing to prevent excess moisture.

How do I keep the bread moist?

I avoid overbaking and store it properly in an airtight container.

Can I make this gluten-free?

I can use a gluten-free flour blend as a substitute.

Why did my blueberries sink?

I sometimes toss them in a bit of flour before folding them into the batter.

Can I freeze this bread?

I can freeze it for up to 2 months and thaw before serving.

Conclusion

I find this blueberry muffin bread to be a simple and comforting recipe that’s perfect for any time of day. It’s easy to make, full of flavor, and always a satisfying treat.

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