Blueberry Muffin Bread

10 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Blueberry Muffin Bread is an easy summer quick bread with a bakery-style sweet crunchy crumb crust and fresh blueberries. Perfect for breakfast on the go!

Banana Bread is a go-to Quick Bread Recipe all year long, but this sweet bread with fresh blueberries is a summer favorite. Serve warm for breakfast, snacks, or dessert.

Blueberry Muffin Bread cross section


Naturally sugary with a little bit of sour, blueberries are a classic breakfast berry that goes so well in Baked Goods. The bursts of blueberry juice in buttery cake makes every bite moist and sweet. From Blueberry Muffins to Blueberry Coffee Cake, these bright summer berries make breakfast, brunch, or snacking delicious. 

Who doesn’t love a warm, fresh blueberry muffin especially when they are made from scratch! Homemade blueberry muffins make your whole house smell amazing and they just melt in your mouth. This Blueberry Bread recipe has everything you love about muffins without having to scoop individually into a muffin tin!

Just like your favorite muffins, this Blueberry Muffin Bread recipe can be made with fresh or frozen blueberries. For frozen blueberries, you don’t need to thaw them before adding them. It’s actually better for the blueberries to be frozen in this recipe.

Unlike bakery-style blueberry muffins, the crumb topping on Blueberry Bread is more firm and less, well, crumbly. A streusel topping is great for enjoying at home, but this bread recipe is a great recipe for breakfast on the go with no mess. You still get all the buttery, sugary taste without the crumbs!

Blueberry Muffin Bread is just as beautiful as it is delicious, making a great bread recipe for holidays or brunch. You can also serve Blueberry Bread for dessert with a scoop of Vanilla Ice Cream or Whipped Cream. Frost with Buttercream Frosting with 1 tablespoon lemon juice added for a classic lemon-blueberry combo!

This Blueberry Bread recipe is great for freezing ahead in individual slices for quick breakfast or snacks. Cut bread and arrange slices on a baking sheet and freeze for 1 hour. Individually wrap in plastic wrap and place in a freezer bag. Microwave or warm Blueberry Bread slice in the oven and enjoy!

Tips for Making Blueberry Muffin Bread

  • It’s important not over-mix your batter. Just like blueberry muffins, you should use a stand mixer on low or mix by hand, and only mix until just combined. 
  • One way to avoid over-mixing is to sift the dry ingredients into a separate bowl before adding them. Often cooks see lumpy batter (which is okay for muffins) and keep mixing until smooth. Sifting reduces the lumps and the mix comes together easier.
  • The thick muffin batter for this Blueberry Bread should hold your blueberries up, but sometimes they will still sink to the bottom. To get blueberries stay throughout the bread, toss them in flour or cornstarch before gently folding into the batter by hand.
  • To keep blueberries from streaking the batter, gently fold with a spatula until just combined. You can also alternate adding blueberries and batter to the loaf pan, starting and ending with batter.


Blueberry Muffin Bread in stack


  • Berries: You can use up to 2 cups fresh or frozen berries in this recipe. Either double the blueberries or make a Mixed Berry Muffin Bread with a cup of raspberries, strawberries, or blackberries.
  • Poppyseeds: Give your Blueberry Loaf a bit of crunch with a ½ cup poppyseeds added to the milk. Heat the milk to almost boiling, add the poppyseeds, and allow to come to room temperature before preparing this recipe.
  • Yogurt: To add some extra moisture and richness, add a ½ cup greek yogurt or sour cream. If using greek yogurt or sour cream, add 1 teaspoon baking soda.
  • Lemon: To make a Lemon Blueberry Muffin Bread, add 2 tablespoons lemon juice and the zest from one lemon to the wet ingredients.
  • Brown Sugar: Replace ¼ cup white sugar with brown sugar for a chewier, more moist muffin bread that has a hint of caramel flavor.
  • Topping: Instead of the streusel, you can sprinkle turbinado sugar, raw sugar, or sparkling sugar over the batter before it bakes. Large sugar crystals don’t melt easy so you get a pretty, crunchy sweet topping.
  • Gluten Free: To make Gluten Free Blueberry Muffin Bread, swap all purpose flour for a gluten free blend in equal amounts. If the alternative flour doesn’t have xanthan gum already, add 1 teaspoon for best results.



  • Serve: Blueberry Muffin Bread is best served warm or at room temperature. Keep fresh by placing bread in a sealed container lined with paper towels and storing in a cool, dry place.
  • Store: You can refrigerate Blueberry Bread for up to 1 week in an airtight container. Use paper towels in the bottom to absorb moisture.
  • Freeze: Freeze Blueberry Bread whole or in slices. Wrap bread in plastic wrap, place in a sealed container, and freeze for up to 6 months.

Blueberry Muffin Bread side view of slice

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Blueberry Muffin Bread

Blueberry Muffin Bread is an easy summer quick bread with a bakery-style sweet crunchy crumb crust and fresh blueberries. Perfect for breakfast on the go!
Yield 10 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


Blueberry Bread:

  • 1/2 cup unsalted butter , softened
  • 1 1/4 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup whole milk
  • 1 1/2 cups blueberries , fresh
  • 2 tablespoons flour , (for tossing with blueberries)

Crumb Topping:

  • 1/4 cup white sugar
  • 1/3 tablespoons flour
  • 2 tablespoons unsalted butter , cold, cubed
  • 3/4 teaspoons cinnamon


  • Preheat the oven to 350 degrees and butter and flour an 8x4 inch loaf pan.
  • Add the crumb topping ingredients to a food processor and pulse until fine crumb, like cornmeal. Set aside.
  • In a stand mixer cream your butter and sugar until light and fluffy, about 2-3 minutes.
  • Add the vanilla and eggs until fully combined.
  • In a separate bowl sift together the flour, baking powder and salt before adding it into the stand mixer on low speed, alternating with the milk until just combined.
  • Toss the blueberries in the remaining flour then fold them in by hand until just combined and pour into the pan.
  • Spread crumb topping evenly over top of blueberry loaf.
  • Bake for 60 minutes, until a toothpick comes out clean.


Calories: 274kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 136mg | Potassium: 100mg | Fiber: 1g | Sugar: 27g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Blueberry Muffin Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I’m going with four stars because the bread is tasty. But. I followed the directions exactly and the batter overflowed, the top was browning well before the middle was done so I had to cover it with foil to keep it from burning, and it took closer to an hour and ten minutes. I knew it was too much batter before I poured it into the pan so I looked back over the ingredient list to see if I’d done something wrong, and then I measured my pan thinking maybe it was just an odd size. Nope, 8×4”, and everything was right so I just thought oh well, let’s see what happens. Now my house smells like burned bread, but we tasted it warm and while it’s not exactly pretty, it is gonna be really good when it cools.

  2. Absolutely fantastic! It’s the perfect way to start my morning. I toast a slice with a little butter on top and it doesn’t get any better than this!