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Three slices of blueberry muffin bread are stacked on a white plate in front of a loaf. Fresh blueberries are scattered on the table, with green plants in the background.
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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 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 12 servings
Calories: 229kcal
Author: Stephanie Wilson

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

Instructions

  • Preheat the oven to 350℉ and grease an 8½ x 4½-inch or 9x5-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

  1. 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.
  2. Muffin Conversion: Scoop the batter into a 12-cup lined muffin tin and bake at 375°F for 18–22 minutes.
  3. Gluten-Free Option: This recipe has not been tested with gluten-free flour, but a 1:1 baking blend should work well.
  4. 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.
  5. 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

Calories: 229kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 349mg | Potassium: 97mg | Fiber: 1g | Sugar: 16g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg