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This Blueberry Muffin Bread recipe has juicy blueberries in every bite. Bakes up soft and moist with a simple vanilla glaze.
Soft, tender, and absolutely loaded with juicy blueberries – it’s like slicing into the perfect muffin.
Obsessed with Bluebs.
I love making easy blueberry muffins in the morning, but also have you ever stood in the kitchen all bleary-eyed and coffee ready just staring at a muffin tin like, “sorry, what?”
It can feel like a lot, honestly.
Let me introduce you to our blueberry muffin bread.
Basically the most soft, tender little blueberry muffin that bakes up in a loaf pan so you can just slice, butter, and serve. No muss, no fuss.
Please take a second to close your eyes and imagine: You, a cozy kitchen that smells like freshly baked blueberry muffins (vanilla, bursty blueberries, sweetness – you get the vibe), a cup of hot coffee, a stick of soft, salty butter just waiting to melt into a slice of bread. <— The perfect morning.
♥ 3 Reasons You’ll Love This Recipe:
- It’s foolproof. A couple bowls, a hand mixer, simple ingredients, and zero fancy techniques. If you can stir, you can make this bread.
- Fresh blueberries in every bite. We’re talking generous amounts of berries that burst into goodness.
- Perfect for any time of day. Breakfast, afternoon snack, or even dessert. This one does it all.
Ingredient Notes:
Wet Ingredients – To prepare the blueberry muffin batter you’ll need an egg, some buttermilk, and vanilla extract.
Dry Ingredients – You’ll also need room temperature butter, sugar, flour, baking powder, and kosher salt for mixing with the wet ingredients.
Blueberries – We love fresh blueberries here, but frozen will do just fine. Use what you have in your kitchen.
Glaze Ingredients – We make a simple glaze with powdered sugar and milk. Couldn’t be easier.
See the recipe card for full information on ingredients and quantities.
My Favorite Vanilla!
A good quality vanilla really does make a difference and this is my favorite brand.
Swaps & Tips
No fresh blueberries? Frozen ones work great too. Toss them in a bit of flour and add them frozen to the batter.
Add some lemon. A squeeze of lemon juice + the zest of a lemon will add a bright citrus flavor to this bread. Try it in the glaze or the bread!
Tender bread only, please. Be careful not to over mix.
Make your own buttermilk. Just add a splash of vinegar or lemon juice to cow’s milk and let it sit for 5 minutes. Fancy!
Helpful Tip!
Storage
Wrap tightly in plastic wrap or foil to prevent drying out.
Store covered at room temperature for up to 4 days.
Refrigerate for up to 1 week.
Freeze the whole loaf of individually wrapped slices for up to 3 months.
Blueberry Muffin Bread
Ingredients
For the bread:
- 1/2 cup butter room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup buttermilk
- 2 cups blueberries fresh preferred, frozen work fine
For the glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk more as needed
- splash vanilla
Instructions
To make the bread:
- Preheat the oven to 350 degrees. Grease a 9×5 loaf pan.
- In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla until just combined.
- Combine the flour, baking powder, and salt in a small bowl.
- Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk.
- Fold in the blueberries gently, so as not to break them.
- Add your batter to the greased loaf pan and spread evenly
- Bake for 50-60 minutes or until a butter knife inserted in the center comes out mostly clean. Cool in the pan for 20 minutes before transferring to a cooling rack or cutting board. Cool completely before glazing.
To make the glaze:
- To make the glaze, whisk together the powdered sugar, milk, and a splash of vanilla. Add more milk if you'd like the glaze thinner.
- Drizzle over the bread and let sit for at least 20 minutes to firm up before cutting and serving.
Brianna says
I liked the recipe, I didn’t have the buttermilk so I substituted for 1/2 cup of milk with 1 tablespoon of lemon juice and I added lemon zest to the blueberries ( really brings out the flavor in all) I just did a taste test an this is so moist an yummy. Thanks for posting.
Karly says
Glad you enjoy it!
Dave P says
Loved the Blueberry muffin bread, but changed it up a little.. Substituted the white sugar for real maple syrup,added 1 tsp. Cinnamon and reduced the vanilla to 1/2 tsp. I like bothow versions and the Blueberry flavor is really enhanced by the maple and cinnamon. Gets a little browned but hey its all good.
Karly says
Sounds amazing!
Pennie says
This looks awesome !!! Making it this week for sure!!
Where did you get that awesome yellow loaf pan ?? I love it!
Karly says
I shared the link in the post. 🙂
Mary H. says
I made your blueberry muffin bread and it is fabulous. My entire family loved it. In fact, teenage daughter said, “this is one of the best things you’ve ever made, mom.” Have to give credit where credit is due. Thanks for this great recipe.
Karly says
So glad you guys enjoyed it! 🙂
patricia says
Looks so good!…any way to get the amount of carbs on here and how many grams of sugar, don’t plan on using the glaze on here.
Karly says
You can enter the recipe into a nutrition calculator. There are lots of free ones on the web.
Amallia @DesireToEat says
One slice for me please…:-) I love blueberries!
Karly says
Bet ya can’t eat just one! 🙂
Joanne says
Making things in loaf form is SO much easier than distributing the batter among all the muffin holes. I mean, REALLY. Those really should not be standing in the way of a girl and her superfoods cake.
marcie says
I love the way you “cheat” Karly, reconstituting an old recipe into a lovely new one! I would love waking up to this for breakfast! 🙂
Simple Green Moms says
This. Looks. Amazing. I love blueberry muffins but always feel guilty about eating 6 at a time. It would be so great to just be like “I did so good today and only one loaf…!” Seriously looks sooooo YUMMY! =)
Karly says
One loaf of bread is so much more reasonable than 6 muffins. I think.
Anna @ Crunchy Creamy Sweet says
I would totally eat this bread for breakfast! It’s studded with blueberries! Love it!
Angelyn @ Everyday Desserts says
looooooove this bread! I’m seriously craving like half the loaf right now.
Chandra@The Plaid & Paisley Kitchen says
I am totally going to tell my muffin pan to shove it!! This is making me so hungry! Pinning!
Karly says
TAKE THAT, MUFFIN TIN. 🙂
Karen @ On the Banks of Salt Creek says
I don’t know if you have a Great Harvest Bread Co. near you but they have something similar to this. Red, White and Blueberry Bread. It is SO GOOD! The red is cranberries and the white is white chocolate chips.
This reminded me of it. Now I want some.
Love blueberries (just had some in our oatmeal) so all these recipes will be helpful! Thanx!
Karly says
Ooh, that sounds amazing. I don’t think we have the store around here, but I’ll keep an eye out!
Marisela | NomNom Kingdom says
Blueberries…. in December! Everyone is posting holiday recipes that we forget that there are other ingredients other than pumpkin and apples and chocolate this time of year. This looks great! 🙂
Karly says
I like to live on the edge every now and then. 😉 Also, I’m tired of cookies.
Baby+June says
What a fantastic idea! I would definitely take a slice of that for breakfast 🙂