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Blueberry Muffin Bread Recipe

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4.4 from 5 reviews

This Blueberry Muffin Bread is a delightful twist on classic muffins baked into a loaf form. Made with whole wheat or all-purpose flour, fresh or frozen blueberries, and a crunchy cinnamon sugar topping with swirls of blueberry jam, this bread is moist, flavorful, and perfect for breakfast or a snack.

Ingredients

Batter

  • 1 stick (8 tablespoons) salted butter, melted
  • 3/4 cup brown sugar
  • 1 cup plain Greek yogurt
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups whole wheat or all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon whole wheat or all-purpose flour (for tossing berries)
  • 1 tablespoon granulated sugar, for sprinkling (optional)

Blueberry Jam Swirl

  • 2 tablespoons blueberry jam

Cinnamon Sugar Crunch Topping

  • 1/2 cup dark brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cinnamon
  • 2 tablespoons salted butter, melted

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×5 inch bread pan with parchment paper for easy removal and clean-up.
  2. Mix wet ingredients: In a large mixing bowl, whisk together the melted butter, brown sugar, plain Greek yogurt, eggs, and vanilla extract until smooth and well combined.
  3. Add dry ingredients: To the wet mixture, add the flour, baking powder, and salt. Stir gently until all ingredients are fully combined into a smooth batter.
  4. Prepare blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then carefully fold them into the batter to evenly distribute.
  5. Assemble batter in pan: Pour the batter into the prepared bread pan. If desired, sprinkle the top with granulated sugar for a slight crunch. Spoon dollops of blueberry jam over the batter and use a knife or skewer to swirl the jam throughout the batter, creating beautiful streaks.
  6. Make crunch topping: In a small bowl, combine the melted butter, dark brown sugar, flour, and cinnamon. Mix until crumbly to create the crunch topping. Scatter the clumps evenly over the batter.
  7. Bake the bread: Bake in the preheated oven for 55 to 60 minutes, or until the center of the bread is just set and a toothpick inserted in the middle comes out clean or with just a few moist crumbs.
  8. Cool and serve: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before slicing. Serve with butter and a sprinkle of flaked sea salt if desired.

Notes

  • Use fresh or frozen blueberries; if using frozen, do not thaw before adding to avoid excess moisture.
  • The blueberry jam swirl adds extra flavor and visual appeal but can be omitted or substituted with another fruit jam.
  • Be careful not to overmix the batter to keep the bread tender and fluffy.
  • For a gluten-free version, substitute the flour with a gluten-free blend, but baking powder should be confirmed gluten-free.
  • Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipefeastful.com/blueberry-muffin-bread-recipe/