Streusel Blueberry Muffin Bread
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 a muffin bread recipe! 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 coffeehouse muffin, warm from the oven at home. Heavenly.
During apple season, you'll want to make this equally delicious and easy apple oatmeal bread recipe filled with warm spices and soft and tender textures!
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!
A Simple Streusel Topping, Plus an Optional Jam Swirl
This blueberry muffin bread includes a cinnamon-brown sugar streusel topping, which gives every slice a bakery-style muffin flavor.
For even more blueberry flavor, you can also swirl 2 tablespoons of blueberry jam into the batter before adding the streusel topping.
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.
Blueberry Muffin Bread Recipe
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter softened to room temperature
- ¾ cup brown sugar
- 3 large eggs
- ½ cup Greek yogurt or sour cream
- 2 teaspoons vanilla extract
- ½ cup milk
- 1 ½ cups blueberries fresh or frozen, thawed if frozen
Streusel Topping
- ½ cup brown sugar
- 2 tablespoon all-purpose flour
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F. Grease an 8½ x 4½-inch or 9 x 5-inch loaf pan with nonstick spray or line with parchment paper.
- Make the streusel topping: In a small bowl, mix the melted butter, brown sugar, flour, and cinnamon until combined and clumpy. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and brown sugar together with a handheld or stand mixer until smooth and fluffy, about 2 minutes. Beat in the eggs, one at a time, then mix in the Greek yogurt or sour cream and vanilla.
- With the mixer on low, add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined and no visible flour streaks remain. Gently fold in the blueberries.
- Spoon the batter into the prepared loaf pan and sprinkle the streusel evenly over the top. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely tent with foil halfway through baking. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Pan size: I usually bake this in an 8½ x 4½-inch loaf pan for a taller loaf. A 9 x 5-inch pan also works, though the loaf will be slightly wider and shorter. Begin checking around 50-55 minutes, and continue baking until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- 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. If you try it, use a 1:1 gluten-free baking blend and expect the texture to vary slightly.
- 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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I made this blueberry bread using our fresh, certified organic Emerald Dreams Farm blueberries picked at peak harvest, and it turned out absolutely perfect! It wasn't overly sweet—just the right balance—and it was incredibly moist and delicious.
I brought it to our family reunion, and everyone loved it! There wasn't much left by the end of the day.
My only regret is that I forgot to take pictures before it disappeared! 😂 I'll definitely be making this recipe again.
Kathy, I’m so happy the blueberry bread was such a hit at your family reunion! Your fresh blueberries picked at peak harvest sound absolutely wonderful, and I'm a tiny bit jealous of those! Thank you so much for making the recipe and sharing it with your family.
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!