Our blueberry muffin bread is loaded with blueberries and has the soft fluffy interior and delicious crust of a yummy blueberry muffin.
Our blueberry muffin loaf is just like a giant muffin with a gloriously soft and fluffy interior and just check out that crusty muffin top!
We love that instead of having to use fiddly muffin liners (and we do sometimes run out) this muffin loaf tastes has all the yumminess of a muffin, and the best bit – you can slice it as thick as you like!
We like to make a a few of these loaves when blueberries are in season to serve at family brunches or for an easy to grab snack, then freeze the extra (see storing instructions below).
Wondering what to do with a large batch of blueberries? You may also like to try our blueberry blondies.
This blueberry muffin bread was inspired by our other muffin recipes on this site, and goes really well with a lemon icing glaze.
For more loaf recipes why not try our very popular zucchini banana bread, a spiced cardamom and sultana tea loaf, or this unforgettable banana bread.
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Blueberry muffin bread is actually very simple to make and the recipe can be made using any fruit – fresh or frozen.
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Ingredients
Information about the ingredients you will need:
- blueberries – wash and dry fresh blueberries or you can use frozen, no need to thaw. This recipe was made using frozen blueberries.
- flour – all purpose flour (for measuring guidelines, see our helpful tips below).
- milk – whole milk.
- yogurt – adding plain yogurt to the mixture not only adds moisture but the acidity reacts with the alkaline baking powder producing carbon dioxide, which gives a lighter and fluffier loaf.
- butter
- baking powder
- salt
- egg – remove from the fridge an hour before to bring to room temperature so it will mix well with the other ingredients.
- lemon zest (optional) – use a microplane or grater to grate small strands of zest without removing the bitter white pith below the skin.
- cinnamon (not pictured) – ground
See recipe card for quantities.
Helpful tips
Our helpful tips for best results:
- Remove the egg from the fridge an hour before to bring to room temperature so it mixes well with the other ingredients.
- Wash and dry the fresh fruit.
- Frozen berries can be used straight from frozen.
- To measure the flour accurately, spoon it into a measuring cup or bowl then use the back of a knife to level it off.
- Don’t over mix the batter, mix till just combined. Small lumps and streaks of ingredients are fine (see image below).
- For a sweeter loaf, add more sugar according to your taste.
- Some ovens have heat spots which means you may need to turn the baking pan during baking.
- Leave the loaf in the pan to cool before turning out.
- Make ahead as the flavours develop after resting (for more information see below).
Variations
Why not try these suggestions to add or extra variety:
- raw or roasted nuts – for extra crunch, roasted nuts will give even more flavour. To lightly roast nuts – place in a single layer on a baking tray and bake at 180C fan/350F for 5 minutes. Allow to cool before chopping and mixing into the batter.
- summer berries – instead of blueberries, add mixed summer berries
- vanilla sugar – sprinkle around a tablespoon of vanilla sugar over the top before baking.
- crumb topping – add a crumb topping by rubbing together 135 grams (⅔ cup) brown sugar, 30 grams (¼ cup) all purpose flour, 60 grams (¼ cup) cubed butter and ¼ teaspoon powdered cinnamon. Add this in approximately the last 10 minutes of baking.
Make ahead and storing
You can most certainly make this blueberry muffin bread in advance. In fact it will taste even better if you do because this will give the flavours time to develop.
Once cooled the bread will last up to 4 days wrapped and placed in a sealed box.
To prevent it from becoming soggy, wrap in a clean tea towel or kitchen paper before placing in the box. Keep the container in a cool area.
The bread should not be stored in the fridge nor wrapped in plastic wrap or it will become dry.
It can also be frozen whole or in slices for up to 3 months in freezer bags lined with kitchen paper.
Important tip: Do not stack the slices in freezer bags as they will be difficult to separate later and will take longer to defrost. Instead, arrange them in a single layer.
Thaw overnight in the fridge or on the kitchen counter.
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Did you make this? Please rate it in the recipe card below and if you are sharing a photo on social media please tag @endofthefork. Thanks!
📋 Recipe
Blueberry Muffin Bread
Ingredients
Dry
- 200 grams all purpose flour 1½ cups
- 150 grams white sugar ¾ cup
- 8 grams baking powder 2 teaspoons
- ⅛ teaspoon salt
- 3 grams cinnamon ¾ teaspoon, ground
- 6 grams lemon zest 1 tablespoon, optional
Wet
- 80 grams butter ⅓ cup, melted
- 1 large egg room temperature*
- 80 ml whole milk ⅓ cup
- 80 grams yogurt ⅓ cup
Berries
- 220 grams blueberries fresh or frozen, 1½ cup
Instructions
- Set the oven to 200°C fan/400°F and grease a 9×5 inch baking loaf tin.
- Sieve together 200 grams all purpose flour, 3 grams cinnamon and 8 grams baking powder, then mix in ⅛ teaspoon salt and 150 grams white sugar and set aside.
- In a medium bowl, whisk together 80 grams butter, 1 large egg, 80 ml whole milk, 80 grams yogurt and 6 grams lemon zest.
- Pour the wet ingredients and 220 grams blueberries into the dry ingredients and mix gently till just combined*.
- Spoon the batter into the loaf tin and bake for 35-40 minutes or till a toothpick inserted into the center comes out clean. Allow to cool in the tin before turning out and slicing.
Notes
Helpful tips
- *Egg – remove from the fridge an hour before using to bring to room temperature.
- Wash and dry the fresh fruit.
- Frozen berries can be used straight from frozen.
- To measure the flour accurately, spoon it into a measuring cup or bowl then use the back of a knife to level it off.
- Don’t over mix the batter, mix till just combined or this will result in dense chewy bread. Small lumps and streaks of ingredients are fine.
- For a sweeter loaf, add more sugar according to your taste.
- some ovens have heat spots which means you may need to turn the baking pan during baking.
- leave the loaf in the pan to cool before turning out.
- make ahead as the flavours develop after resting.
Storing
- Once cooled, blueberry muffin bread will last up to 4 days wrapped and stored in a sealed box.
- To prevent it from becoming soggy, wrap in a clean tea towel or kitchen paper before placing in the box. Keep the container in a cool area.
- Don’t store in the fridge or wrap in plastic wrap or it may dry out.
- Blueberry bread can also be frozen, sliced or unsliced, for up to 3 months in freezer bags lined with kitchen paper.
- Important tip: Do not stack the slices in freezer bags as they will be difficult to separate later and will take longer to defrost. Instead, arrange them in a single layer.
- Thaw in the fridge or on the kitchen counter overnight.
MEASUREMENT NOTES
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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