Name: Blueberry Muffin Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup milk; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 1/2 cups fresh or frozen blueberries; 1 tsp lemon zest (optional)

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I love making this blueberry muffin bread when I want all the comforting flavors of a classic blueberry muffin in an easy-to-slice loaf. It’s soft, moist, and bursting with juicy blueberries, making it perfect for breakfast, snacks, or a simple homemade treat.

Why You’ll Love This Recipe

I enjoy how this recipe gives me the same sweet, tender texture as muffins but in a convenient loaf form. The blueberries add natural sweetness and freshness, while the crumb stays soft and fluffy. I also like how easy it is to prepare with simple ingredients I usually have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
granulated sugar
eggs
milk
vegetable oil or melted butter
vanilla extract
fresh or frozen blueberries
lemon zest (optional)

Directions

I start by preheating the oven to 180°C (350°F) and lining a loaf pan with parchment paper.

In a bowl, I whisk together the flour, baking powder, and salt. In another bowl, I mix the sugar, eggs, milk, oil or melted butter, and vanilla extract until smooth.

I gradually combine the wet and dry ingredients, stirring just until everything is incorporated. I gently fold in the blueberries, being careful not to overmix.

I pour the batter into the prepared loaf pan and smooth the top. I bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.

I let the bread cool in the pan for a few minutes before transferring it to a rack. I like slicing it once it has cooled slightly for the best texture.

Servings and timing

I usually get about 8 to 10 slices.
Preparation time: 15 minutes
Cooking time: 55 minutes
Total time: 1 hour 10 minutes

Variations

I sometimes add a crumb topping made with sugar, butter, and flour for a bakery-style finish. If I want extra flavor, I mix in lemon zest or a splash of lemon juice. I also enjoy adding nuts like walnuts for a bit of crunch.

storage/reheating

I store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. When reheating, I warm a slice in the microwave for a few seconds to bring back its soft texture.

FAQs

Can I use frozen blueberries?

Yes, I often use frozen blueberries. I add them straight from the freezer to prevent them from bleeding too much into the batter.

How do I keep the bread moist?

I make sure not to overbake it and use enough fat like oil or butter to keep it soft.

Can I make this into muffins?

Yes, I divide the batter into muffin tins and adjust the baking time to about 18–22 minutes.

Why did my bread sink in the middle?

I find that underbaking or opening the oven door too early can cause it to sink.

Can I freeze blueberry muffin bread?

Yes, I wrap it tightly and freeze it for up to 2 months, then thaw before serving.

Conclusion

I always enjoy making this blueberry muffin bread when I want something simple, comforting, and full of flavor. It’s easy to prepare, wonderfully moist, and perfect for any time of day, whether I’m enjoying it fresh or saving a slice for later