Blueberry Muffin Bread

My favorite blueberry muffin recipe turned into a loaf of blueberry muffin bread! Just like the muffins, it’s stuffed with juicy blueberries and topped with some sparkling sugar for a sweet crunch! Try my blueberry oatmeal bars next.

Let’s talk about blueberries for a second, shall we?

They’re so inconspicuous. Little blue, matte, inconspicuous spheres. They look a little like tiny Death Stars, right down to the vulnerable opening – do a Google search of the two side by side, I’m telling you.

To this day, I’m always amazed that when baked they can explode into little purple pieces of art.

The color gets me every time, like I’ve forgotten what it looks like. It’s what gave the whipped cream in my meringue nests such a beautiful shade of purple. I think that’s part of why I like making blueberry muffins – the color contrast is just so pretty!

Last weekend I wanted blueberry muffins, but at the same time I wanted bread… and I kinda felt like eating blueberry muffins and bread was going to be carb and starch overkill.

I’d never made bread out of my favorite blueberry muffin recipe, so why not now?

I made a couple changes to the temperature and cooking time, but otherwise I more or less left the recipe as is. I swapped in buttermilk instead of regular milk (just because I had it on hand) and added a bit of lemon zest (also because I had it on hand from another recipe I was making in parallel).

It will be a bit more dense than the muffins, but not in a way that makes you feel like you’re eating something heavy. I almost prefer it to the muffins because there’s more surface area to accommodate slabs of butter. Oh, warm, melty butter – how I love you so ❤️

Temperature & Time

For my muffins, I have you start at 425° F and then turn it down to 375° F to get them the big and fluffy.

For this bread, you want to turn the temperature down to 350° F because you’re baking them for more than twice as long (60 minutes, as opposed to 28 minutes for the muffins).

This will keep the inside nice and moist, but the top will have a nice crunch and might develop a big, beautiful crevasse of blueberry-y muffin-y goodness.

Consider waking up before everyone else in the house and make this one on Saturday morning and let the smell waft into their bedrooms and lure them awake ❤️

After you’ve made this recipe, please leave a comment below with a rating – and if you came from Pinterest, add a photo to the Pin of what you make to the pin to share your experience!

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