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I love blueberry muffins. I’m a fan of muffins in general, but blueberry will always be at the top of the list. There’s just something about the buttery, brown sugary batter mixed with warm, slightly tart blueberries that tastes like comfort and home and a hug all wrapped up in one. The only thing I don’t like about blueberry muffins is that one is never enough. Enter this Blueberry Muffin Bread recipe.
That’s right. A whole loaf of blueberry muffin goodness! This tasty little snack has everything I love about the muffins and expands upon it to make a dense and delicious dessert bread with the perfect amount of buttery sugar crumble on top.
To make this easy bread loaf, start by preheating the oven to 375°F. Grease and line a loaf pan with parchment paper and set aside. Next, beat together butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating after each addition.
In a separate bowl, whisk together flour, baking powder, and salt. Then, add dry ingredients to the butter mixture, and beat well. Stir in milk and vanilla extract, mixing just until smooth. Wash and dry blueberries on a dish towel or paper towels. Toss blueberries with about 1 Tablespoon of flour in a large bowl. Then, gently fold berries into the batter and pour into loaf pan, smoothing the top with a spatula.
To make the crumble topping, combine flour, sugar, melted butter, and cinnamon in a bowl and mix together with a fork. Pour mixture evenly over the loaf. Bake for 50-60 minutes in the center of the oven until top is golden brown and a toothpick inserted in the center comes out clean. Cool in the pan on a cooling rack for 10 minutes before removing to rack to cool completely.
Get the full ingredient list and recipe below!
Blueberry Muffin Bread
Yield(s): Make 1 loaf of bread
15m prep time
1h cook time
you're making mealtime meaningful.
Bread:
- 6 tablespoons butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1 tablespoon vanilla extract
- 2 cups fresh blueberries
For the Crumble Topping:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 stick salted butter, melted
- 1 teaspoon cinnamon
Preparation
- Preheat oven to 375°F. Grease and line a loaf pan with parchment paper; set aside.
- Beat together butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the butter mixture, and beat well. Stir in milk and vanilla extract, mixing just until smooth.
- Wash and dry blueberries on a dish towel or paper towels. Toss blueberries with about 1 Tablespoon of flour in a large bowl.
- Then, gently fold berries into the batter and pour into loaf pan, smoothing the top with a spatula.
- To make the crumble topping, combine flour, sugar, melted butter, and cinnamon in a bowl and mix together with a fork. Pour mixture evenly over the loaf.
- Bake for 50-60 minutes in the center of the oven until top is golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan on a cooling rack for 10 minutes before removing to rack to cool completely.
Recipe adapted from Freut Cake.