This blueberry muffin bread will become one your go-to breakfast or brunch recipes. Easier to make than muffins, but with all the juicy berry flavor and cake-like texture.
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Ingredients
Recipe Tips
Frozen blueberries: You can substitute frozen blueberries instead of fresh ones; just don't thaw them before using. Keep in mind that if you mix them too much, they might leak color into the batter, so be quick when folding them in.
Regular Muffins: Line 12-standard muffin pan cups with paper liners, then spoon the batter into the cups, filling about ⅔ full, and add topping. Bake until they're golden or golden-brown and a toothpick inserted into the middle comes out clean, 20 to 25 minutes. Let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make ahead: You can mix up the streusel and keep it in the fridge in a sealed container for up to a day. Make the batter right before using.
Storage: Wrap the bread tightly in plastic or put it in an airtight container at room temperature. It should stay good for about 4 days.
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Blueberry Muffin Bread
Ingredients
For the Muffin Bread
- 1 ¾ cups all-purpose flour
- 1 ¾ tsp. baking powder
- ½ tsp. salt
- ¼ tsp. baking soda
- ¾ cup granulated sugar
- 2 tsp. grated lemon zest
- 2 large eggs
- 4 Tbs. unsalted butter, melted
- ⅔ cup plain yogurt
- ¼ cup vegetable oil
- 1 Tbs. fresh lemon juice
- 1 ½ tsp. vanilla extract
- 1 ½ cups fresh blueberries
For the Topping
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- ¼ cup old-fashioned rolled oats
- 4 Tbs. unsalted butter, melted
- ⅓ cup fresh blueberries
Instructions
Make the muffin bread
- Preheat the oven to 350°F. Line the bottom of a 9 x 5 inch loaf pan with a sheet of parchment paper so it extends over the two short ends. Coat the paper and sides of pan with cooking spray.
- In a medium bowl, combine the flour, baking powder, baking soda and salt and whisk to blend.
- In a large bowl, combine the sugar and lemon zest. Add the eggs, melted butter, yogurt, oil, lemon juice and vanilla extract and stir just until blended.
- Add the flour mixture and stir just until combined - do not overmix. Fold in the blueberries.
- Spoon the batter into the prepared pan and smooth the top.
Make the topping
- In a medium bowl, mix the melted butter, flour, sugar, and oats until bleded. Stir in the blueberries.
- Evenly spoon the topping over the batter in the pan.
Bake the loaf
- Bake until the loaf is golden-brown, and a skewer inserted into the center comes out clean, 60 to 70 minutes. Set the pan on a wire rack and let cool in for 10 minutes. Grasp the excess parchment, lift the loaf out of the pan and sert the bread on the rack and let cool completely, about 1 hour.
- Slice the bread and serve.
Notes
Nutrition
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