Blueberry Muffin Bread
A soft, moist blueberry bread bursting with fresh fruit and topped with a sweet, crumbly streusel. This easy, protein-packed loaf is perfect for breakfast, snacks, or meal prep. Quick to prepare and full of balanced flavor, it’s a family-friendly favorite you’ll want to make again and again.
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.
