There’s something special about pulling a golden loaf of blueberry muffin bread from the oven. That sweet cinnamon crumble crackling on top, bursts of juicy blueberries, and the incredible aroma filling your kitchen. You can make this healthy blueberry muffin loaf in just over an hour with one bowl.
Prep: 15 min
Cook: 50-60 min
Total: 1 hour 15 min
Servings: 1 loaf (10-12 slices)
Difficulty: Easy
Diet: Vegetarian
Quick Summary
Blueberry Muffin Bread Recipe: This bakery style quick bread combines ripe blueberries with sour cream and a sweet cinnamon streusel topping. No mixer needed, just simple one bowl mixing.
Why this version works: The thick batter keeps berries from sinking. Sour cream creates incredibly moist texture that lasts for days. The flour coating and gentle folding make all the difference.
Best ways to enjoy it: Perfect for weekend breakfast with butter, afternoon snacks, brunch gatherings, or homemade gifts.
Content summary:
Table of Contents
Why You’ll Love This Blueberry Muffin Bread
This has become my go to recipe. It’s quick enough for busy mornings but special enough for guests. The blueberries create pockets of sweet fruit in every bite.
That sour cream keeps the bread tender for days. The cinnamon crumb topping adds irresistible bakery style crunch. You get complete flexibility with texture and sweetness.
Frozen blueberries are my year round favorite. They’re cheaper and hold their shape better. This blueberry bread with frozen berries works perfectly every time.
Ingredients You’ll Need
The ingredients are straightforward. Nothing exotic, nothing expensive, just quality basics.
For the Bread:
| Ingredient | Amount | Notes |
|---|---|---|
| All purpose flour | 2 cups | Spoon and level |
| Baking powder | 2 teaspoons | Check freshness |
| Salt | ½ teaspoon | |
| Cinnamon | ¼ teaspoon | |
| Unsalted butter, melted | ½ cup | |
| Granulated sugar | ¾ cup | |
| Eggs, room temperature | 2 large | |
| Vanilla extract | 1 teaspoon | |
| Sour cream or Greek yogurt | ½ cup | Full fat preferred |
| Whole milk | ¼ cup | Room temperature |
| Fresh or frozen blueberries | 1½ cups | Don’t thaw if frozen |
| Flour for coating berries | 1 tablespoon | 1½ tbsp for frozen |
For the Crumb Topping:
| Ingredient | Amount |
|---|---|
| All purpose flour | ¼ cup |
| Granulated sugar | ¼ cup |
| Cold butter, cubed | 2 tablespoons |
| Cinnamon | ½ teaspoon |
Key Ingredient Tips and Swaps
| Ingredient | Substitution | Notes |
|---|---|---|
| Sour cream | Greek yogurt, plain yogurt, buttermilk | Full fat for best moisture |
| Whole milk | 2% milk, almond milk | Slightly less rich |
| Fresh blueberries | Frozen blueberries | Use straight from freezer, coat with 1½ tbsp flour |
| All purpose flour | 1 to 1 gluten free blend | Must include xanthan gum, add 5 min baking time |
| Butter | Coconut oil (refined) | For dairy free version |
How to Make This Blueberry Muffin Bread
Prep Your Pan and Ingredients
Preheat your oven to 350°F. Line your 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides. These become handles for easy lifting.
Let your eggs and milk reach room temperature. Measure all ingredients now for smooth workflow.
Mix the Dry Ingredients
Whisk together flour, baking powder, salt, and cinnamon for 30 seconds. This distributes baking powder evenly for uniform rise.
Push the mixture to the sides, creating a well in the center. This one bowl method saves dishes and works better for quick breads.
Combine Wet Ingredients in One Bowl
Pour melted butter, sugar, eggs, vanilla, sour cream, and milk into the well. Whisk until smooth. Use a rubber spatula to gently fold the dry ingredients into the wet mixture.
Stop mixing when you can’t see dry flour, about 15 to 20 gentle folds. Your batter should look thick and lumpy. Those lumps are perfect. Overmixing creates tough, chewy bread.
Coat and Fold in the Blueberries
Toss blueberries with 1 tablespoon flour until evenly coated. Use 1½ tablespoons for frozen berries, and don’t thaw them first.
The flour coating creates friction that keeps berries suspended. Gently fold coated berries into batter with just 5 to 7 folds, using a bottom to top motion. More than that breaks the berries.
Make the Crumb Topping
Mix flour, sugar, and cinnamon in a small bowl. Add cold cubed butter and use a fork to cut it in until it looks like coarse crumbs.
Test by squeezing some. It should clump briefly, then break apart. Cold butter is essential for crispy topping.
Bake and Cool
Pour batter into prepared pan and smooth the top. Sprinkle crumb topping evenly over the surface. Bake and set a timer for 50 minutes.
At 50 minutes, insert a toothpick in the center. Look for moist crumbs, not wet batter. If wet, bake another 5 minutes.
Cool in the pan for 15 minutes. Use parchment overhangs to lift the loaf out. Cool completely on a rack, or serve warm.
Expert Tips for the Best Blueberry Muffin Bread
The flour coating on blueberries prevents sinking. Coat every berry well.
Mix batter just until combined. Those lumps are your friend. Overmixing creates tough bread.
Add crumb topping right before baking. If it sits on batter, it gets soggy.
Check at 50 minutes, not 60. Overbaking causes dry bread.
Room temperature ingredients blend smoothly and create tender texture.
Substitutions and Variations
| Variation | Ingredients to Add | Instructions |
|---|---|---|
| Lemon Blueberry | 1 tbsp lemon zest, 2 tsp lemon juice | Add to batter, drizzle with lemon glaze after cooling |
| Extra Streusel | Double crumb topping, ¼ cup chopped pecans/walnuts | Mix into topping before sprinkling |
| Gluten Free | 1 to 1 GF flour blend with xanthan gum | Add 5 extra minutes to baking time |
| Dairy Free | Coconut oil, non dairy yogurt, almond milk | Replace butter and dairy products |
| Mixed Berry | ¾ cup blueberries + ¾ cup raspberries/blackberries | Increase flour coating to 1½ tbsp total |
How to Keep Blueberry Bread Fresh
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 3 to 4 days | Wrap tightly in plastic wrap or airtight container with paper towel |
| Refrigerated | 5 to 7 days | Wrap tightly, warm slices before eating |
| Frozen (Whole Loaf) | Up to 3 months | Press plastic wrap onto surface, wrap in foil, label with date |
| Frozen (Individual Slices) | Up to 3 months | Flash freeze 1 hour, wrap each slice, store in freezer bag |
Storage and Make Ahead Tips
This healthy blueberry muffin loaf tastes best the day you make it. But proper storage keeps leftovers good for days.
Best make ahead: mix dry ingredients and crumb topping up to a week ahead. Store separately. When ready to bake, combine wet ingredients in 5 minutes.
Don’t freeze the batter. Baking powder activates when wet.
For baked bread, freeze individual slices. Flash freeze on a baking sheet for an hour, wrap each slice, store in freezer bag. Pull out one whenever you want.
For more freezer‑friendly treats you can stash for busy days, try my chewy oatmeal date bars.
Serving Suggestions
| Serving Style | Description |
|---|---|
| Classic | Slice warm, add salted butter |
| Elevated | Top with cream cheese and fresh berries |
| French Toast | Dip slices in cinnamon vanilla egg mixture, pan fry until golden |
| Dessert | Warm slice 15 seconds, top with vanilla ice cream |
| Brunch | Serve with scrambled eggs, bacon, and fruit salad |
| Gift | Wrap in cellophane with ribbon and recipe card |
Nutrition and Dietary Notes
Per Slice (based on 12 slices):
| Nutrient | Amount |
|---|---|
| Calories | 215 |
| Carbohydrates | 31g |
| Protein | 3g |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Sodium | 180mg |
| Fiber | 1g |
| Sugar | 16g |
Nutritional Highlights:
- Blueberries add antioxidants, vitamins, and minerals(See detailed blueberry nutrition data from USDA Food Data Central)
- Made with simple ingredients, no artificial additives
- Vegetarian friendly
- Can be adapted for gluten free or dairy free diets
To turn this loaf into a more filling, balanced meal, pair a slice with ideas from my 30 gram protein breakfast guide.
Blueberry Muffin Bread FAQ
1. “Can I bake this blueberry muffin bread at high altitude? Do I need to adjust the recipe?”
Real users ask this on blueberry muffin bread recipes, especially around 5,000–6,500 ft, and get specific altitude advice (reducing leavening, increasing oven temp slightly, tweaking bake time).
2. “Can I substitute some or all of the all-purpose flour with whole wheat flour in this blueberry muffin bread?”
On very similar blueberry muffin bread recipes, readers explicitly ask if they can “sub some whole wheat flour for part of the all-purpose” to make it a bit healthier.
3. “How can I turn this blueberry muffin bread into muffins or mini loaves, and what baking time should I use?”
Readers on blueberry muffin bread posts regularly ask how to:
- Bake the same batter as mini loaves or muffins
- Adjust time and doneness cues for smaller pans (e.g., 30–40 minutes for mini loaves)
- Freeze those muffins / smaller loaves for later.
4. “Why did my batter or blueberry muffin bread turn blue/gray when I used frozen blueberries, and how can I prevent that?”
Bakers frequently ask why their blueberry batters turn blue, purple, or gray, especially when using frozen berries or berries that partially thaw and bleed into the batter.
- Thawed or partially thawed frozen berries leak juice and dye the batter
- Acid/alkaline balance and uneven mixing can shift blueberry color
- Patting berries dry and tossing lightly in flour helps reduce bleeding
Author Notes & Testing
I’ve made this bread countless times, testing flour ratios, folding techniques, and baking times until I found the formula for moist, tender bread with perfectly distributed berries.
The biggest lessons: room temperature ingredients create tender crumb, gentle folding prevents toughness, and flour coating on berries is essential for preventing sinking.
If you try this healthy blueberry muffin loaf, I want to hear how it turns out. Comment below about fresh versus frozen berries, any variations you tried, and what you served it with. Your feedback helps other bakers.
If you love simple, no‑fuss loaves like this, my 4 ingredient banana bread is another easy quick bread to try next.
Print
Easy Blueberry Muffin Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (10–12 slices)
- Diet: Vegetarian
Description
A soft and moist blueberry muffin bread with juicy berries and a cinnamon crumb topping. Made in one bowl with simple steps, perfect for breakfast or snack slices.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon alcohol-free vanilla extract
1/2 cup sour cream or Greek yogurt
1/4 cup whole milk
1 1/2 cups blueberries (fresh or frozen)
1 tablespoon flour for coating berries (1 1/2 tbsp if frozen)
1/4 cup all-purpose flour (crumb topping)
1/4 cup granulated sugar (crumb topping)
2 tablespoons cold butter, cubed (crumb topping)
1/2 teaspoon cinnamon (crumb topping)
Instructions
1. Heat oven to 350°F and line a 9×5 inch loaf pan with parchment paper. Let eggs and milk come to room temperature.
2. Whisk flour, baking powder, salt, and cinnamon in a bowl. Make a well in the center.
3. Add melted butter, sugar, eggs, vanilla, sour cream, and milk. Whisk smooth, then fold dry mix in gently until just combined.
4. Coat blueberries with flour and fold them into the batter using a few gentle turns.
5. Mix crumb topping flour, sugar, cinnamon, and butter until crumbly.
6. Spread batter into pan, sprinkle topping over it, and bake 50 to 60 minutes until a toothpick shows moist crumbs.
7. Cool in pan 15 minutes, lift out, and cool before slicing.
Notes
Frozen berries work well; do not thaw before mixing.
Avoid overmixing batter to keep bread soft.
Store wrapped at room temperature for several days or freeze slices for longer keeping.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 16g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g