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Blueberry Muffin Bread

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.
5 from 2 votes
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Course: Bread
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Resting Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 8 slices
Calories: 188kcal


  • KitchenAid Stand Mixer
  • Oven


  • 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 9x5 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 9x5 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.


Serving: 1c | Calories: 188kcal | Carbohydrates: 35g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 168mg | Potassium: 127mg | Fiber: 1g | Sugar: 33g | Vitamin A: 99IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 1mg
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