Blueberry Muffin Bread

This soft, moist blueberry muffin bread has all the things you love about your favorite bakery style blueberry muffins, but in one easy loaf. It’s fluffy, buttery, loaded with blueberries and topped with a delicious cinnamon sugar crumble topping. The blueberry muffin batter only takes minutes to mix together before baking. This blueberry muffin bread is made with greek yogurt, so it has some added protein and nutrition, making it the perfect start to your day.

Blueberry muffins are hands down my favorite muffins. If I am going to a bakery, that is the muffin flavor I most commonly choose. There’s just something about a soft, moist muffin batter loaded with ripe, juicy blueberries.

This Blueberry muffin bread has all of the qualities you love about your favorite bakery style blueberry muffin, but it’s an easy, quick and convenient loaf form. The bread is soft, moist and loaded with ripe juicy blueberries. The bread is then topped with a cinnamon sugar crumble topping which adds delicious flavor and contrast in texture to the blueberry muffin bread.

Here’s how to make the blueberry muffin bread

These jumbo blueberry muffins come together in just a few minutes and can be made in one bowl.

add the “wet ingredients”

To make these muffins, you’ll add the “wet ingredients”, including the sugar and whisk to combine. This includes the sugar, eggs, butter, yogurt, vanilla extract and milk.

add in the “dry ingredients”

Next, you’ll add in the “dry ingredients”. This includes the sifted flour, salt, cinnamon, baking powder and baking soda. Add in the blueberries as well during this step. I’ve found that adding the blueberries in before mixing in the flour allows for the blueberries to get a light coating of flour on them before whisking into the batter. This helps the blueberries get evenly dispersed in the muffin batter.

This also saves a step in the beginning of the recipe, since you don’t have to toss the blueberries in flour. In some of my recipes I toss blueberries with a tablespoon or so of flour before adding into the batter, which coats the blueberries and helps evenly disperse the blueberries in the batter. This method does exactly the same thing as adding the blueberries in before the flour is fully mixed into the batter.

Whisk the batter JUST until combined. It is okay if it’s a little lumpy. Muffin batter is actually meant to be lumpy. The lumpy batter helps to trap the air bubbles and helps the muffins rise and become fluffy. So, it is important to not overmix.

bake the blueberry muffin bread

Bake the bread in your preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. I like to check the bread halfway through baking. If it is getting too dark, I tent the bread with a piece of aluminum foil. This helps prevent the top from getting darker.

Here are a few other Breakfast ideas I think you will love!

• Jumbo Cinnamon Rolls (like Cinnabon)
• Soft 1-hour cinnamon rolls
• Blueberry Streusel Muffins
• Banana Chocolate Chip Muffins

Let me know what you thought!

If you make this Blueberry Muffin Bread, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.

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