Enjoy the comforting flavor of fresh blueberries in this soft, moist muffin-style bread that’s perfect for breakfast or a wholesome snack.
Packed with protein from Greek yogurt and heart-healthy fats from butter, this fiber-rich loaf offers balanced nutrition without sacrificing taste.
Quick, easy, and satisfying, it’s ideal for meal prep or a grab-and-go morning treat for the whole family.
Blueberry Muffin Bread
Equipment
- 1 × 8½ × 4½-inch or 9×5-inch loaf pan
- 1 × Mixing bowl (medium)
- 1 × Whisk
- 1 × Handheld or stand mixer
- 1 × Wire cooling rack
- 1 x Measuring Cups and Spoons
- Parchment paper or nonstick spray
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 3 large eggs
- ½ cup Greek yogurt or sour cream
- 2 teaspoons vanilla extract
- ½ cup milk
- 1½ cups fresh blueberries
For the Streusel Topping:
- ½ cup brown sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat and Prepare Pan: Start by preheating your oven to 350°F (175°C). Grease your loaf pan (8½ × 4½-inch or 9×5-inch) thoroughly with nonstick spray or line it with parchment paper for easy removal. This ensures the bread bakes evenly and comes out cleanly without sticking. Using parchment paper also allows for effortless lifting of the loaf once it’s baked.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Make sure the mixture is well combined, with no clumps. This even distribution of leavening agents is crucial to ensure your bread rises uniformly and has a light, tender crumb.
- Cream Butter and Sugars: In a large mixing bowl, combine ½ cup softened unsalted butter, ¾ cup brown sugar, and ¼ cup granulated sugar (or adjust based on preference). Using a handheld mixer or stand mixer on high speed, beat until the mixture is light, fluffy, and smooth, approximately 2–3 minutes. Proper creaming incorporates air, giving the bread a soft and tender texture.
- Incorporate Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. This ensures each egg is fully incorporated and prevents curdling. The eggs act as a binder and help the bread structure stay soft yet stable.
- Add Yogurt and Vanilla: Mix in ½ cup Greek yogurt (or sour cream) and 2 teaspoons vanilla extract until fully blended. Yogurt adds moisture, tenderness, and a subtle tang that complements the sweetness of the blueberries. Scrape down the sides of the bowl to ensure everything is evenly combined.
- Fold in Dry Ingredients: Gradually add the dry flour mixture into the wet mixture. Use a spatula to gently fold the ingredients together, being careful not to overmix. Overmixing can make the bread tough. Fold until just combined and no visible flour streaks remain. The batter should be thick but spoonable.
- Gently Add Blueberries: Carefully fold in 1½ cups fresh blueberries. If using frozen blueberries, do not thaw—they can be added directly to prevent them from bleeding too much into the batter. Folding gently preserves the shape of the berries, giving you pockets of juicy fruit in every slice.
- Transfer Batter to Pan: Spoon the batter into the prepared loaf pan, spreading it evenly with a spatula. Smooth the top gently to create a level surface, which will help the bread bake uniformly and rise evenly.
- Prepare Streusel Topping: In a small bowl, combine ½ cup brown sugar, 1 tablespoon all-purpose flour, 2 teaspoons ground cinnamon, and 2 tablespoons melted butter. Mix until the mixture forms clumps. Sprinkle the streusel evenly over the top of the batter. The streusel adds a sweet, crunchy contrast to the soft bread, enhancing both texture and flavor.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 55–60 minutes. Check halfway through baking—if the top is browning too quickly, loosely cover it with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool the Loaf: Remove the pan from the oven and let the bread cool in the pan for 10–15 minutes. Then transfer it to a wire cooling rack to cool completely. Cooling fully is essential; slicing while hot can cause the bread to crumble or become gummy.
- Slice and Serve: Once cooled, use a serrated knife to cut the bread into 12 even slices. Serve as is or lightly toasted with a pat of butter. The bread is perfect for breakfast, snacks, or even a light dessert.
- Optional Variations and Tips: Fruit Variations: Substitute blueberries with raspberries, blackberries, or chopped strawberries. Add Citrus: A teaspoon of lemon zest brightens the flavor and complements the berries. Nutty Topping: Mix chopped walnuts or pecans into the streusel for extra crunch. Muffin Option: Scoop the batter into a 12-cup muffin tin and bake at 375°F for 18–22 minutes.
Notes
- Use fresh or frozen blueberries—frozen work fine without thawing and prevent the bread from turning blue.
- For a tangy flavor and soft texture, Greek yogurt or sour cream can be used interchangeably.
- Streusel topping adds crunch: mix in chopped nuts for added texture.
- To brighten the flavor, add 1 teaspoon of lemon or orange zest.
- Muffin conversion: pour batter into a 12-cup muffin tin and bake at 375°F for 18–22 minutes.
- Gluten-free option: a 1:1 gluten-free flour blend should work, though baking times may vary slightly.
- Ensure the bread cools completely before slicing to maintain a tender crumb.
Chef’s Secrets for Perfect Bread
The key to a soft, moist blueberry muffin bread lies in proper ingredient handling.
Creaming the butter and sugars until fluffy incorporates air, giving a light texture, while adding yogurt or sour cream ensures the loaf stays tender and flavorful.
Gently folding in the flour and berries prevents overmixing and broken fruit, maintaining a beautiful marbled appearance.
For extra flavor, toast the streusel topping slightly before adding it to enhance nuttiness, and always let the bread cool fully to set the structure—this keeps slices intact and prevents crumbling.
Serving Suggestions for Maximum Enjoyment
This blueberry muffin bread shines on its own, slightly toasted with a pat of butter or spread of cream cheese.
Pair it with a hot cup of coffee, tea, or a chilled glass of milk for a balanced breakfast.
It also works beautifully as a snack with yogurt or as a light dessert with a drizzle of honey or a sprinkle of powdered sugar.
For brunch, serve alongside scrambled eggs and fresh fruit for a colorful, satisfying plate.
Storage Tips for Freshness
Store the bread in an airtight container at room temperature for up to 2 days to maintain moisture.
For longer freshness, refrigerate for up to 5 days, and allow it to come to room temperature or warm slightly before serving to restore softness.
For freezer storage, 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 warm gently in the oven before enjoying.
Frequently Asked Questions
1. Can I use frozen blueberries instead?
Yes! Frozen blueberries can be added directly to the batter without thawing.
They hold their shape well and minimize color bleeding, though they may release a little extra juice, which is fine.
2. Can I substitute the yogurt with another ingredient?
You can replace Greek yogurt with sour cream for similar moisture and tang. Plain yogurt works too.
Avoid using flavored yogurt as it can alter sweetness and consistency.
3. How do I prevent the bread from over-browning?
If the loaf browns too quickly, loosely cover it with aluminum foil during the last 20–25 minutes of baking.
This keeps the top golden without burning while allowing the interior to cook fully.
4. Can I make this recipe gluten-free?
Yes, a 1:1 gluten-free baking flour blend should work.
The texture may vary slightly, and you might need to check for doneness a few minutes earlier or later than the standard baking time.
5. How do I make the bread extra moist?
Adding a bit more yogurt or sour cream, or incorporating a tablespoon of milk, can help maintain moistness.
Avoid overbaking and ensure proper cooling before slicing, which locks in moisture and prevents dryness.
