• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Stress Baking
  • Recipes
  • Baking Basics
  • Resources
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
  • Recipes
  • Baking Basics
  • Subscribe
  • Shop
  • About
  • Desserts
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Basics
    • Subscribe
    • Shop
    • About
    • Desserts
    • Resources
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Recipes » Breads

    Blueberry Muffin Bread

    Published: Aug 22, 2021 · Last modified: Oct 8, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    4.7 from 3 votes
    Two slices of blueberry muffin bread slathered with butter on a white plate

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

    Overhead view of a loaf of vibrant blueberry muffin bread

    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.

    A teal container of blueberries surrounded by bowls of other ingredients for blueberry bread
    Two glass mixing bowls full of wet and dry ingredients
    Glass bowl full of tan batter with a whisk

    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?

    Ingredients for blueberry muffin bread

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon salt
    • 1 egg
    • ½ cup granulated sugar
    • ½ cup buttermilk
    • ½ cup canola oil, or vegetable oil
    • 1 teaspoons vanilla extract
    • 2 cups fresh or frozen blueberries, (1 pint)
    • Zest of one lemon
    • Sparkling sugar, for garnish

    How to make blueberry muffin bread

    1. Preheat oven to 350° F. Spray a 9×5 loaf pan (aff link) with non-stick spray. If desired, also dust with a light coating of all purpose flour to help prevent sticking – set aside.
    2. In a large bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
    3. In a medium bowl, whisk together eggs and sugar – don’t overmix! Whisk until just combined.
    4. Add buttermilk, oil, and vanilla and whisk until just combined.
    5. Add egg mixture to flour mixture. You don’t want to overmix, but just stir long enough that all the flour has been incorporated.
    6. Gently fold in blueberries and lemon zest until just combined.
    7. Pour batter into prepared pan. Optional: Add a little sparkling sugar to the top.
    8. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
    9. Let cool in pan, then invert to gently remove it from the pan. Slice, serve with a pat of butter, and enjoy!
    Vibrant blueberries in a glass bowl of batter with a wooden spoon
    Blueberry muffin bread batter in a glass bowl with a wooden spoon

    How blueberry muffin bread is different from my muffin recipe

    • I made a couple changes to the temperature and cooking time
    • I’ve adjusted ingredient quantities to accommodate being in loaf form versus smaller individual muffins
    • I swapped in buttermilk instead of regular milk, and added a bit of lemon zest

    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 it 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 big, beautiful crevasses of blueberry-y muffin-y goodness.

    Blueberry muffin bread batter in a grey loaf pan
    Side view of a loaf pan full of blueberry bread

    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 ❤️

    A loaf of blueberry muffin bread sliced on a marble platter
    Two slices of blueberry muffin bread slathered with butter on a white plate

    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 consider coming back to share your experience with others by leaving a comment below with a star rating!

    Two slices of blueberry muffin bread slathered with butter on a white plate

    Blueberry Muffin Bread

    4.67 from 3 votes
    My favorite blueberry muffin recipe turned into a loaf of blueberry muffin bread! It's moist, stuffed with juicy blueberries, and topped with some sparkling sugar for a light, sweet crunch.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 8 to 10 slices (1 loaf)
        ✓ Read the recipe from beginning to end
          ✓ Check oven calibration
            ✓ Check expiration dates
              ✓ Properly measure ingredients
                ✓ Check butter temperature

    Recommended Equipment

    • 9″x5″ loaf pan
    • Mixing bowls

    Ingredients
     
     

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon salt
    • 1 egg
    • ½ cup granulated sugar
    • ½ cup buttermilk
    • ½ cup canola oil, or vegetable oil
    • 1 teaspoons vanilla extract
    • 2 cups fresh or frozen blueberries, (1 pint)
    • Zest of one lemon
    • Sparkling sugar, for garnish

    Instructions
     

    • Preheat oven to 350° F. Spray a 9×5 loaf pan with non-stick spray. If desired, also dust with a light coating of all purpose flour to help prevent sticking – set aside.
    • In a large bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
      2 cups all-purpose flour | 2 teaspoons baking powder | 1 ½ teaspoons ground cinnamon | ½ teaspoon salt
    • In a medium bowl, whisk together egg and sugar – don’t overmix! Whisk until just combined.
      1 egg | ½ cup granulated sugar
    • Add buttermilk, oil, and vanilla and whisk until just combined.
      ½ cup buttermilk | ½ cup canola oil | 1 teaspoons vanilla extract
    • Add egg mixture to flour mixture. You don’t want to overmix, but just stir long enough that all the flour has been incorporated.
    • Gently fold in blueberries and lemon zest until just combined.
      2 cups fresh or frozen blueberries | Zest of one lemon
    • Pour batter into prepared pan. Optional: Add a little sparkling sugar to the top.
      Sparkling sugar
    • Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
    • Let cool in pan, then invert to gently remove it from the pan. Slice, serve with a pat of butter, and enjoy!

    Video

    Notes

    • If you find that the top is gets too brown and crisp for your liking, tent with foil for the last 10-15 minutes until cooked through.
    • To reheat, just pop it in the microwave for 10-15 seconds.

    Nutrition

    Calories: 327kcal | Carbohydrates: 43g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 276mg | Potassium: 94mg | Fiber: 2g | Sugar: 17g | Vitamin A: 76IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 2mg
    Course Breakfast
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

    Related Posts

    • Blueberry Muffin Bread
    • Blueberry Muffins
    • Blueberry Oatmeal Bars
    • One Banana, One Bowl Banana Muffins
    • Blueberry White Chocolate Cheesecake Dip

    Originally published in 2015 and republished in August 2021 with revised photos and instructions.

    More Bread Recipes

    • Easy Cheesy Garlic Bread
    • Easy Homemade Croutons
    • Easy One Bowl, No Yeast Beer Bread
    • Easy Homemade White Bread
    Leslie Kiszka in a red dress

    About Leslie

    I'm the hot mess behind every recipe you see here! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure.

    learn more about Leslie →

    Reader Interactions

    Comments

      Leave a rating and comment (and always be kind)! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Gail Norden

      May 24, 2022 at 6:53 pm

      5 stars
      Just made this for dessert tonight. Even had the characteristic crack in the top. I had to try a slice to make sure it was good enough for others. It’s almost too good. I want to keep it ALL for me.

      Fred gave it his sniff of approval.

      Reply
      • Leslie Kiszka

        May 26, 2022 at 3:56 pm

        Haha, I’m glad everyone approves (even Fred)!

        Reply
    2. BarbE

      September 26, 2020 at 12:11 pm

      5 stars
      Simple but delicious.
      I keep Greek yogurt on hand to swap out for the buttermilk in recipes.
      I was nervous because the batter was thick but it baked to perfection.
      Thanks for the recipe.

      Reply
      • Leslie Kiszka

        September 26, 2020 at 3:05 pm

        So glad that you liked it! Thanks so much for coming back to share your experience and a rating.

        Reply
    3. Robin

      August 05, 2018 at 3:49 pm

      If you use regular milk, then is it the same amount as the buttermilk or different?

      Reply
      • Leslie Haasch

        August 05, 2018 at 10:23 pm

        It would be the same amount, just going to have a slightly different texture and end result.

        Reply
    4. Yan C. Cid

      August 16, 2017 at 12:02 pm

      Os it still edible if i excluir te cinnamon? I’m not a big fan of it.

      Reply
      • Leslie Haasch

        August 16, 2017 at 1:00 pm

        Definitely! That’s not a requirement at all, it just gives it a little extra oomph in the flavor department. Feel free to leave it out if that’s your personal preference.

        Reply
    5. Dave

      April 09, 2017 at 9:32 pm

      Reading this while on a diet…that was a mistake. Looks *amazing*, though. Saved for later!

      Reply
      • Leslie Haasch

        April 10, 2017 at 11:50 am

        I’ll see if I can noodle around with it a bit to make it more diet friendly :)

        Reply

    Primary Sidebar

    Hi there, I'm Leslie! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure. About Leslie ⟶

    FAN FAVORITES

    • Easy Homemade Mozzarella Sticks
    • The Perfect Banana Bread
    • The Best Mascarpone Whipped Cream Frosting
    • Copycat Ruby Tuesday Pasta Salad

    BAKING BASICS

    • How to Soften Brown Sugar (6 Ways!)
    • How to Make a Lemon Twist Garnish
    • How to Store Leftover Champagne
    • How to Make Simple Syrup

    My Favorite Thermometer

    Thermapen ONE

    Footer

    List of different websites that Stress Baking has been featured on

    About

    • What is "stress baking"?
    • Meet Leslie
    • Work With Me

    Disclaimers

    • Privacy Policy
    • Disclaimers

    Resources

    • Recipes
    • Baking Basics
    • Tips & Recommendations
    • Shop my favorites

    Newsletter

    • Sign up for email updates
    • Pinterest
    • Facebook
    • Instagram
    • TikTok
    • YouTube
    Blue Stress Baking logo

    Not responsible for computer or phone repairs caused by excessive amounts of drool ;)

    As an Amazon Associate, I earn from qualifying purchases - see disclaimers.

    COPYRIGHT © 2015-2023 Stress Baking

    381 shares