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

Blueberry Muffin Bread

4.5 from 2 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.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 to 10 slices (1 loaf)


  • 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


  • Preheat oven to 350° F. Spray a 9x5 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.
  • In a medium bowl, whisk together eggs and sugar – don’t overmix! Whisk until just combined.
  • Add buttermilk, oil, and vanilla and whisk until just combined.
  • 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.
  • Pour batter into prepared pan. Optional: Add a little sparkling sugar to the top.
  • 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!



  • 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.


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
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