Blueberry Muffin Bread Recipe

Three slices of blueberry muffin bread loaf cake are stacked on a white plate, with a blurred background showing more cake and green foliage.

Blueberry Muffin Bread Recipe

Inspired by my favorite Blueberry 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!

Prep Time15

Cook Time55

Total Time1 10

Servings: servings

Calories: 229kcal

Author: Stephanie Wilson

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

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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.

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