Streusel Blueberry Muffin Bread
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Inspired by my favorite muffins, this Blueberry Muffin Bread is a soft, moist quick bread recipe overflowing with blueberries. With its easy streusel topping, it’s sure to become a favorite in your house too!
I’m always on the lookout for quick and easy breakfast recipes that also serve as snacks! Banana bread, morning glory muffins, and zucchini bread are some of my favorites, but this blueberry muffin bread is now right up there at the top!
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What is Blueberry Muffin Bread?
That’s what I asked the first time I came across one! Blueberry muffin bread is essentially blueberry muffins baked in a loaf pan. There is no yeast, they’re easy to make, and so moist, tender, and filled with blueberries that I dare you to stop at just one slice.
And that streusel topping? It puts them over the top. Think of your favorite coffee house muffin, at home, warm from the oven. Heavenly.
About the Recipe
If you have a favorite muffin recipe that yields 12 standard-size muffins, you can convert it to a quick bread recipe. This recipe is inspired by many of my favorite muffin recipes, like blueberry oat muffins and berry yogurt muffins. I adjusted the recipe slightly to increase the volume and give us a nice, large, quick bread.
Blueberry Muffin Bread Ingredients
This Blueberry Muffin Bread is made with simple baking staples and fresh (or frozen) blueberries. Here’s a quick look at the key ingredients:
- Flour, baking soda & baking powder: The base of the bread with the right lift and texture.
- Butter & brown sugar: For a rich, moist crumb and deeper flavor.
- Eggs: Help bind everything together and add structure.
- Greek yogurt or sour cream: Adds tang and keeps the bread extra tender.
- Milk & vanilla: For moisture and warm flavor.
- Blueberries: Fresh or frozen — both work beautifully!
- Simple streusel topping: Made with flour, cinnamon, and melted butter for a bakery-style finish.
All-purpose flour is the base for many quick breads, like apple fritter bread and maple apple banana bread. These common pantry ingredients transform into something absolutely delicious when combined with your favorite fruit, berries, and spices!
2 Optional Toppings
The blueberry muffin bread is completely awesome on its own. But if you want to take things up a notch, add one or both:
- Blueberry Jam: Swirl 2 tablespoons of blueberry jam into the batter.
- Crumble Topping: Combine flour, brown sugar, cinnamon, and melted butter. Sprinkle on top before baking.
Variations and Tips
Want to make this Blueberry Muffin Bread your own? Here are some simple ways to customize it:
- Yogurt or Sour Cream: Either one adds moisture and a slight tang — use whichever you have.
- Frozen Blueberries: Frozen berries work well too. Just add them straight from the freezer to avoid excess moisture and color streaking.
- Citrus Flavor Boost: Stir in a teaspoon of lemon zest for a fresh, summery touch.
- Berry Swap: Try raspberries, blackberries, or a mix of your favorite berries.
- Nutty Streusel: Add chopped walnuts or pecans to the topping for extra crunch.
- Make Muffins Instead: This batter works great as muffins! Line a 12-cup muffin tin and bake at 375°F for 18–22 minutes, or until a toothpick comes out clean.
- Gluten-Free Option: While not yet tested, a 1:1 gluten-free baking blend should work well in this recipe.
Frequently Asked Questions
Yes! This batter works beautifully as muffins. Simply divide it into a 12-cup lined muffin tin and bake at 375°F for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Absolutely. Frozen blueberries are a great option. Just add them straight from the freezer — no need to thaw. This helps prevent them from bleeding color into the batter.
You can use sour cream in place of Greek yogurt. Both options add moisture and a touch of tang to the bread. If you’re in a pinch, plain regular yogurt can also work, though the batter may be slightly thinner.
Love making muffins? More recipes to try:
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Blueberry Muffin Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup brown sugar
- 3 large eggs
- 1/2 cup Greek yogurt or sour cream
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1 ½ cups fresh blueberries
Streusel Topping
- 1/2 cup brown sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter
Equipment
Instructions
- Preheat the oven to 350℉ and grease an 8½ x 4½-inch or 9×5-inch loaf pan with nonstick spray or line with parchment paper. (I'm using the smaller loaf size.)
- Whisk the flour, baking soda, baking powder, and salt in a bowl and set aside.
- Cream the butter, granulated sugar, and brown sugar together on high speed using a handheld mixer or stand mixer until smooth, about 2 minutes. Then beat in the eggs, one at a time and finally mix in the yogurt (or sour cream), and vanilla until combined and no visible flour streaks remain. Fold in the blueberries.
- Spoon the batter into the prepared baking pan. Top with Streusel Topping, and bake for 55-60 minutes, loosely covering the bread with foil halfway through to prevent over-browning if needed. Remove from the oven and let cool completely on a wire rack before slicing.
Streusel Topping
- Mix the butter, brown sugar, flour, and cinnamon until combined and clumpy. Arrange over the batter before baking.
Notes
- Variations: Use Greek yogurt or sour cream — both add great texture and flavor. Frozen blueberries work just as well as fresh (no need to thaw). Add lemon zest for brightness or swap in other berries like raspberries. For a crunchy topping, mix chopped nuts into the streusel.
- Muffin Conversion: Scoop the batter into a 12-cup lined muffin tin and bake at 375°F for 18–22 minutes.
- Gluten-Free Option: This recipe has not been tested with gluten-free flour, but a 1:1 baking blend should work well.
- Storing: Once cooled, store the bread in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days — just bring it to room temp or warm slightly before serving for the best texture.
- Freezing: Wrap the cooled loaf (or individual slices) tightly in plastic wrap, then in foil or a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or gently warm in the oven before serving.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I love blueberry muffins so the thought of making them in a loaf pan was, of course, an automatic yes! I love how this recipe combines the best of muffins and quick breads in an easy and delicious bread!