All the flavors we love in a blueberry muffin are put into a loaf pan to make delicious Blueberry Muffin Bread made in a little over an hour.
This Blueberry Muffin Bread is “quick” to put together. Whenever we have blueberries in the house, my family is begging me to make this bread. Even my semi-picky six year old loves this bread, and will eat slice after slice until I finally tell him he’s cut off for the day. I prefer to make blueberry muffin bread over traditional blueberry muffins. Especially since blueberry muffins tend to take more time to scoop out into individual wrappers. This recipe just calls for you to pour into a loaf pan and bake!
- Egg – Room temperature works best.
- Milk – I like to use whole but 2% works as well. I have never tested this recipe with an alternative milk like nuts, oats, or rice.
- Vegetable Oil – No butter in this recipe. You need a little oil
- All-purpose flour – This is my flour of choice when cooking quick breads. I’ve never tried any other flour for this recipe, but a white wheat might work as a substitution.
- White granulated sugar – One cup sounds like a lot, but if you want this bread to taste just like a blueberry muffin you will stick with the measurements. I have had readers tell me they cut the sugar down, so it’s definitively possible. Just remember the flavors will taste differently.
- Brown sugar – Adds a little depth of flavor and molasses like taste to the bread.
- Baking powder – You need this so the bread will rise.
- Salt – This will help balance out the sweet.
- Vanilla extract – A little goes a long way. Use the best extract you can find.
- Blueberries – Fresh or frozen work for this recipe. If you use frozen make sure you thaw them before baking.
Preheat the oven to 350 degrees Fahrenheit. Grease a 9×5 loaf pan with cooking spray.
In a KitchenAid stand mixer, using a flat paddle attachment, beat the egg, milk, and oil for 30 seconds on low.
Then add in the 2 cups flour, white granulated sugar, brown sugar, baking powder, and salt. Mix for 30 seconds then add in the vanilla extract and mix for an additional 30 seconds until the contents resemble a smooth batter.
Toss the blueberries with 1 tablespoon of all-purpose flour.
Then fold them into the batter.
Pour the batter into a greased 9×5 loaf pan. Bake for 55 minutes.
Cool for 30 minutes then place a plate on top of the loaf pan and flip upside down to release the bread. Slice bread and enjoy.
If you are cooking with blueberries, you can almost always replace fresh with frozen. Just make sure you defrost the blueberries prior to baking with them. If you do not defrost them the frozen berries will water down the bread.
Always toss your blueberries with flour prior to placing the fruit into the batter. This will help them not to sink and be distributed more evenly.
To test for doneness of bread, insert a wooden toothpick into the center of the loaf. If the toothpick comes out clean or with a few moist crumbs clinging to it, the quick bread is done. Remember to follow the instructions and baking times may vary depending on the oven.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.
- Egg – Whenever I’m baking I like to have my eggs at room temperature.
- Flour berries – Always toss the blueberries in a little flour. This helps them from sinking to the bottom of the batter.
- Cool – Let the blueberry loaf completely cool before cutting into it. I know it’s tempting especially after you house smells like amazing blueberry muffins, but you need to let the bread rest.
- Store – Store the leftover muffin bread in a sealed bag or container in the refrigerator for up to 5 days.
- Freezing – If you actually have leftover blueberry breakfast bread and you want to freeze the bread. Simply let it cool to room temperature and freeze within 5 days of baking it. I like to wrap the bread in plastic wrap and then place it in a freezer baggie.
If you have an abundance of blueberries or simply love blueberries I have quite a few recipes for you.
- Blueberry Scones with Lemon Glaze
- Blueberry Buckle Coffeecake
- Blueberry Granola Parfait
- Blueberry Pie Milkshake
- Slow Cooker Blueberry Cobbler
- Banana Blueberry Muffins
- Blueberry Crostata
- Mini Blueberry Yogurt Muffins
- Blueberry Oatmeal Marshmallow Cookies
Every time I make this blueberry quick bread it’s consumed within 3 days. To be honest, I can easily consume 3-4 slices in one day. It’s so good my mind kept telling me to have just a few more bites. If your looking for a nice sweet baked good to make for breakfast or brunch (or heck dessert) this blueberry quick bread it the ticket!
If you make this blueberry bread recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Blueberry Muffin Bread
- KitchenAid Stand Mixer
- Cooking Spray
- 1 Egg
- 1 cup Whole milk
- 2 tablespoons Vegetable oil
- 2 cups All-purpose flour + 1 tablespoon
- 1 cup White granulated sugar
- 2 tablespoons Brown sugar
- 2-½ teaspoons Baking powder
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 cups Blueberries
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 9×5 loaf pan with cooking spray.
- In a stand mixer, using a flat paddle attachment, beat the egg, milk, and oil for 30 seconds on low..
- Then add in the 2 cups flour, white granulated sugar, brown sugar, baking powder, and salt. Mix for 30 seconds then add in the vanilla extract and mix for an additional 30 seconds until the contents resemble a smooth batter.
- Toss the blueberries with 1 tablespoon of all-purpose flour. Then fold them into the batter.
- Pour the batter into a greased 9×5 loaf pan. Bake for 55 minutes.
- Cool for 30 minutes then place a plate on top of the loaf pan and flip upside down to release the bread. Slice bread and enjoy.
- If using frozen blueberries, make sure you thaw the berries before baking with.
- You can cut the granulated sugar in half, for a less sweet blueberry bread.
- Always test for doneness by inserting a wooden tooth pick into the middle of the bread. If the tooth pick pulls out clean with minimal crumbs the bread is done.
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