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Blueberry Muffin Bread

Blueberry Muffin Bread

A light, airy version of your favorite blueberry muffin, in bread form.MORE+LESS-


cup almond milk (or any milk you have)


tablespoons butter, room temperature, cut into 1-inch cubes

2 1/4

teaspoons active dry yeast


cup dried blueberries

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  • 1

    In a large bowl, combine flour, sugar, salt, nutmeg and yeast.

  • 2

    In a small bowl, combine milk, egg, water and butter.

  • 3

    Pour wet ingredients into dry ingredients. Mix.

  • 4

    Add blueberries to mix. Stir with a spatula until a shaggy dough forms. Dump contents onto counter and knead until soft and smooth, about 10 minutes.

  • 5

    Place kneaded dough in greased bowl. Cover and let rise until doubled, about 60-90 minutes.

  • 6

    Punch dough down and divide in half. Shape dough pieces into loaves and place in two greased 8 x 5-inch loaf pans. Cover and let rise until doubled, about 60 minutes.

  • 7

    Preheat oven to 350°F. Bake loaves about 20-25 minutes until golden brown on top. Cool completely in pans on a wire rack before serving.

No nutrition information available for this recipe

More About This Recipe

  • Few foods are as quintessential to baking as blueberry muffins.They are the archetypal foray into baking; if you've made blueberry muffins from scratch, it's as though you've arrived. Considering they've been around for so long, it seems everyone has developed her favorite version. Some love the ones straight from the box; others like to create their own batters mixed with cranberries or chocolate chips. Some keep it simple with blueberries alone. Now that berries are in season (along with a plethora of other tasty fruit: Apricots! Peaches! Plums! The grocery store and farmers market is a carnival of delicious summer produce), it's the perfect time to make those muffins you've always loved waking up to the smell of in the morning, or mixing the batter yourself with a nice big cup o' joe by your side.For me, I've been getting a little sick of them. Muffins, that is. Much as I love a good muffin, they are sometimes too sugary and too cakey for my taste at breakfast. I'm one of those people who will take an egg and wheat toast any day over a gooey muffin or frosted doughnut in the morning. Unless there's pie involved - but that's a whole other story.Yet blueberry muffins are still a staple of my summer, so I decided to create a compromise in the form of blueberry muffin bread. Sweet and dense enough to retain that beloved blueberry muffin taste and texture, but still light and airy enough to avoid being overly sugary and cakey, it's the best of both worlds.I'm sad to say that I used dried blueberries in my recipe rather than fresh ones. It was a matter of convenience for me. I'm sure fresh, frozen blueberries will work just as well, if not better, in this dough. Mixed with a hint of nutmeg, a warm slice of this bread spackled with butter is the tastiest new way to eat your blueberry muffin at breakfast.

Blueberry Oatmeal Muffin Bread

A toastable bread with the texture and sweetness of a muffin, only healthier for you. Loaded with whole grains, oats and fresh, plump blueberries, this Blueberry Oatmeal Muffin Bread is a great way to start your day.

Who loves winter? Anyone, anyone, Bueller? Today, the wind is whipping around like a tornado is going to blow through the neighborhood at any moment. I think I may have seen a mini snownado rolling through the backyard a minute ago. It’s brutal and cold and it’s making me want to move to a warmer climate asap. I won’t complain too much though because a friend of mine lives in Boston. Have you seen Boston lately? They got a little bit of snow the past few weeks. Just a coating. It’s absolutely horrifying. So, anyone else in the Boston area….I’m sending you surface of the sun warm, sunny thoughts.

What to do when it’s too cold to even walk to the mailbox? Bake….bake your heart out. But bake things that won’t add inches to my thighs, butt, legs, you name it. Bake something productive, heart-warming and heart-healthy…like muffins. But you know what’s better than just a muffin….a toasted muffin. However, toasting muffins can be tricky because they’re shaped all rounded and you can’t really fit them into the slot in the toaster. If you have a toaster oven then this isn’t an issue but I don’t own one so stuffing a muffin into my toaster is quite the scene, as is removing it from the toaster. Solution? Turn that muffin into a loaf of bread that can be sliced and diced until your heart’s content.

I started with an old, old, very ancient recipe of mine from back in the days when I didn’t really know what the heck I was doing with the blog. I adapted my Morning Glory Muffin recipe a bit to include the oatmeal and blueberries, and I omitted all things Morning Glory. I also replaced the olive oil called for in the recipe and used a less flavorful canola oil. Equally healthy but without the “in your face” olive flavor that took away from my blueberry muffin fantasy. What resulted was an uber healthy bread packed full of healthy grains and blueberries that’s moist, tender and toastable. It’s great just sliced and served with a little bit of White Chocolate Macadamia Nut Butter but toasting it makes it so comforting and crisp.

We only have a few more weeks of winter, friends. Let’s just bundle up, eat some bread and wait for the robins to arrive. They’ll be here before you know it and then we can fire up those grills.

Blueberry Muffin Bread

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Blueberry Muffin Bread is an easy summer quick bread with a bakery-style sweet crunchy crumb crust and fresh blueberries. Perfect for breakfast on the go!

Banana Bread is a go-to Quick Bread Recipe all year long, but this sweet bread with fresh blueberries is a summer favorite. Serve warm for breakfast, snacks, or dessert.


Naturally sugary with a little bit of sour, blueberries are a classic breakfast berry that goes so well in Baked Goods. The bursts of blueberry juice in buttery cake makes every bite moist and sweet. From Blueberry Muffins to Blueberry Coffee Cake, these bright summer berries make breakfast, brunch, or snacking delicious.

Who doesn’t love a warm, fresh blueberry muffin especially when they are made from scratch! Homemade blueberry muffins make your whole house smell amazing and they just melt in your mouth. This Blueberry Bread recipe has everything you love about muffins without having to scoop individually into a muffin tin!

Just like your favorite muffins, this Blueberry Muffin Bread recipe can be made with fresh or frozen blueberries. For frozen blueberries, you don’t need to thaw them before adding them. It’s actually better for the blueberries to be frozen in this recipe.

Unlike bakery-style blueberry muffins, the crumb topping on Blueberry Bread is more firm and less, well, crumbly. A streusel topping is great for enjoying at home, but this bread recipe is a great recipe for breakfast on the go with no mess. You still get all the buttery, sugary taste without the crumbs!

Blueberry Muffin Bread is just as beautiful as it is delicious, making a great bread recipe for holidays or brunch. You can also serve Blueberry Bread for dessert with a scoop of Vanilla Ice Cream or Whipped Cream. Frost with Buttercream Frosting with 1 tablespoon lemon juice added for a classic lemon-blueberry combo!

This Blueberry Bread recipe is great for freezing ahead in individual slices for quick breakfast or snacks. Cut bread and arrange slices on a baking sheet and freeze for 1 hour. Individually wrap in plastic wrap and place in a freezer bag. Microwave or warm Blueberry Bread slice in the oven and enjoy!

Recipe Summary

  • 1 ½ cups all-purpose flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup milk, or more as needed
  • 1 cup fresh blueberries
  • ½ cup white sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, cubed
  • 1 ½ teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Blueberry Muffin Bread Pudding Recipe

Scrambling to make something great with leftovers? This delicious Blueberry Muffin Bread Pudding recipe solved my crisis with empty plates in record time.

Some days, dragging myself out of bed is hard enough, much less trying to find something more creative than cereal to feed my kiddos. I was really excited when my brainstorm blueberry muffin bread pudding recipe was a hit!

(this site uses Affiliate links-purchases support our ministry through a small referral fee that never affects your cost.)

One morning, I had a rare occurrence – leftover muffins. They had gotten stuck in a container and hidden WAY in the back of the fridge. You know the kind of ‘Tupperware’ that originally had food in it, and you forget what’s really in there? Yeah, we’re that family.

I didn’t want them to go to waste, but the nutritional value of just muffins for breakfast was not what I wanted for the kids, and we were running low on just about everything since we had just returned from vacation!

Brainstorm – Blueberry Muffin bread pudding!

I rough chopped the muffins into chunks and put them into a loaf pan. You’ll want to grease your pan if it isn’t a miraculous non-stick pan like mine.

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I LOVE my Farberware nonstick! It rarely needs any greasing. I have used these pans for all sorts of delicate recipes that usually require greasing or even flouring, and the cookies, cakes, etc, just slide right off! Even muffins come right out without greasing, papers, or those silicone muffin cups that are a pain to clean.

For the 7 muffins I had, a loaf pan was perfect, but if you use a larger amount, you might want a 9࡯. You want to have the bread be about 1 1/2-2 inches deep in the pan loosely packed.

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7 blueberry muffins

4 eggs

A cup of milk

Dash of vanilla.

I whisked the eggs, milk and vanilla together until well mixed and poured over the bread making sure all areas were saturated, and let it rest for 5 minutes to soak up the milk.

Then, I sprinkled cinnamon sugar over the top and baked for 35 minutes at 350. Test with a toothpick, make sure it comes out cleanly.

After letting it cool a bit, I dusted each piece with powdered sugar and a drizzle of organic maple syrup. This made one serving for each medium-sized muffin, although the teenage boys ate two pieces each.

My daughter who is notoriously SLOW to eat breakfast, finished her piece before I even started eating. VICTORY!! I took something that was nutritionally less than ideal, added protein and calcium, and they liked it even better than the muffins alone!

And Mom for the win!

I am excited to share anything that makes being a Godly mom easier. We’re all trying to balance nutrition, time, value, effort, etc. with all the needs of our spouses and selves. This recipe using leftover blueberry muffins took minutes to prepare I could sip my coffee and get dressed while it baked, and used up things taking up space in my fridge.

This would also be something you could make using store bought muffins and make into a semi-homemade dish for a brunch. Who doesn’t need more impressive looking recipes that are too easy!?