Blueberry Muffin Bread

Is it a muffin? Is it a quick bread? It’s both! This Blueberry Muffin Bread is a delicious combination of two favorites. It’s perfect for breakfast or a mid-morning snack!

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This recipe is what happens when you go into the kitchen and just start messing around. My son asked me the other day what my favorite breakfast recipe is. I stopped and thought. I puzzled and puzzled until my puzzler was sore. I finally told him that it was close, but probably Blueberry Muffins or coffee cake or some sort of quick bread. I kinda cheated and gave him a bunch of answers.

Then I started thinking. What if I take the general idea of blueberry muffins, but turn it into a quick bread recipe instead? I decided to give it a try! It was a lazy afternoon, and I felt like baking. The result was this Blueberry Muffin Bread.

Blueberry Muffin Bread

The cake portion of this Blueberry Muffin Bread is simply a merger of blueberry muffins with a basic quick bread. And let’s call a spade a spade. Instead of calling it the ‘bread portion,’ it’s the ‘cake portion.’ After all, quick bread is basically cake, amiright?

I always put a brown sugar streusel on top of blueberry muffins, so I decided to sprinkle that same streusel on top of this bread. It’s sweet, crunchy and delicious. In the end, this recipe turned out well. It’s like sliceable blueberry muffins. I enjoyed a slice at room temperature the day I baked this loaf. But the real treat? The next morning, I spread a little butter on a slice and toasted it for 3-4 minutes. Holy cow!!

This Blueberry Muffin Bread is the ultimate of soft and fluffy! The base is tender and packed with blueberries while the crumble topping top is nice and crunchy. It’s a great combination of both flavors and textures.

Key Ingredients

• Flour, Sugar, Baking Powder, Salt. These basic ingredients combine to create the dry mixture for this quick bread.
• Melted Butter. Instead of oil, I opted for melted butter in this recipe. I love the flavor, and the melted butter works well.
• Sour Cream. The addition of sour cream keeps this bread moist. No one wants a dried out slice of Blueberry Muffin Bread!
• Lemon Juice and Lemon Zest. I had a lemon in the fridge so I added the zest and juice from that lemon into this bread. This is not a Lemon Blueberry Bread. Instead, the little bit of lemon just balances out the sweetness from the berries.
• Blueberries. Fresh blueberries or frozen blueberries will work in this recipe. I went with frozen wild blueberries as we always keep a bag in our freezer. Frozen berries will bleed into the batter a bit, creating a purplish color. No worries. The bread will still be tasty!

Substitutions

Any other berry (or combination of berries) can be used in this recipe. If the berries are larger (i.e. strawberries), I’d recommend chopping ’em in half before adding them into the batter.

How to Store Leftovers

Leftover slices of this Blueberry Muffin Bread can be stored in an airtight container at room temperature for up to 4 days. The crumb topping will soften a bit overnight (thanks to the blueberries) but toasting it lightly will return the crunchy texture. This bread also freezes beautifully. Just let it cool completely and then wrap tightly in plastic wrap. Store the bread in a freezer bag for up to 3 months. Let thaw at room temperature before serving.

After this loaf was done, my son and I sat at the table eating a slice. We both agreed that it was good, and we both wanted another slice. However, we both agreed that a good blueberry muffin might beat this bread in a head-to-head battle. But will I be sad if a slice of this Blueberry Muffin Bread shows up in front of me? Heck no! It’s delicious. But there’s just something magical about peeling the top off of a muffin…

If you’re looking for a fun twist on a classic recipe, then give this Blueberry Muffin Bread a try. It’s soft and tender with loads of flavor. I hope you enjoy this recipe as much as we do here in our house. Happy Baking!

Did you bake this Blueberry Muffin Bread recipe at home? Leave a comment, or snap a photo and tag me (@Spicedblog) on Instagram – I’d love to see your version!

Blueberry Muffin Bread

Is it a muffin? Is it a quick bread? It's both! This Blueberry Muffin Bread is a delicious combination of two favorites. It's perfect for breakfast or a mid-morning snack!

5 from 4 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 40 minutes minutes

Total Time: 1 hour hour 55 minutes minutes

Servings: 10 servings

Calories: 454kcal

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Ingredients

For the Streusel

• ¼ cup granulated sugar
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• 6 Tbsp unsalted butter melted
• ¾ cup all-purpose flour

For the Blueberry Muffin Bread

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter melted
• ¾ cup sour cream
• ½ cup milk
• 2 large eggs
• 2 Tbsp lemon juice ~1 lemon
• 1 Tbsp lemon zest ~1 lemon
• 1 tsp vanilla extract
• 1½ cups blueberries fresh or frozen

Instructions

For the Streusel

• Using a medium bowl, add sugars and cinnamon; stir until well combined.
• Add the melted butter; stir until well combined.
• Add the flour; stir until well combined. Set streusel aside.

For the Blueberry Muffin Bread

• Preheat oven to 350°F.
• Spray a 9”x5” loaf pan with nonstick cooking spray; set pan aside.
• Using a large bowl, add flour, sugar, baking powder and salt; stir until well combined.
• Using a separate mixing bowl, add melted butter, sour cream, milk, eggs, lemon juice, lemon zest and vanilla extract; whisk together until well combined.
• Pour wet ingredients into the bowl with the dry ingredients; stir until just combined.
• Fold in the blueberries.
• Transfer batter into prepared loaf pan.
• Crumble the streusel mixture evenly on top of the batter.
• Bake for 95-100 minutes, or until a toothpick inserted into center of bread comes out mostly clean.
• Let bread cool in pan for 10 minutes before transferring to a wire rack.
• Let bread cool completely before slicing.

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