This blueberry muffin bread recipe is so soft and moist and just loaded with fresh blueberries! If you love soft, moist blueberry muffins, you’ll love a slice of this blueberry muffin bread!
I love making easy blueberry muffins in the morning. I mean, it’s like cake. For breakfast.
And errbody knows that blueberries are a superfood. I don’t exactly know what a superfood is, or why there is no space between the two words (Hello, grammar, where are you?), but they are a big deal apparently.
So, let’s just get on the superfood blueberry train. But let’s skip the muffins and head straight to a loaf of bread.
This blueberry muffin bread is seriously so good! A slice of this, a smear of butter, a cup of coffee…what more could you need at breakfast??
Table of Contents
How to make blueberry muffin bread:
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Grease a 9×5 loaf pan. We use a ceramic pan, but a metal loaf pan works just well.
Cream together butter and sugar until it’s light and fluffy and then beat in an egg and vanilla.
Mix in the dry ingredients and then fold in the blueberries. Use a rubber spatula to fold the blueberries in gently, so as not to break them up too much.
Spread the batter into the pan and bake for about an hour. Your house is going to smell amazing.
Making the glaze:
The glaze is completely optional, but we love the the little touch of sweetness it adds.
You’ll just whisk together powdered sugar and milk until it’s the consistency you prefer. Add more powdered sugar to make it thicker and more milk to make it thinner.
More blueberry recipes for you to try!
- Blueberry breakfast cake
- Peach Blueberry Crisp
- Blueberry Banana Bread
- Blueberry Pie Cookies
- Blueberry Granola Gratin
- Blueberry Muffin Waffles
- Blueberry Honey Bun Cake
- Glazed Blueberry Baked Donuts
Blueberry Muffin Bread
Ingredients
- 1/2 cup butter room temperature
- 3/4 cup sugar
- 1 large egg
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup buttermilk
- 2 cups fresh or frozen blueberries
- 1/2 cup powdered sugar
- 1 tablespoon milk more as needed
Instructions
- Preheat the oven to 350 degrees. Grease a 9×5 loaf pan.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla until well 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.
- 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, whisk together the powdered sugar and milk. Add more milk if you’d like the glaze thinner.
- Drizzle over the bread before cutting.
Joyce says
Have you ever tried almond flour, and if so how much subs for reg flour?. Also honey for sugar?
Karly says
No, I haven’t tried this. I imagine it would change the texture of the bread quite a bit.
Melissa says
Delish! I made this last week, exactly as the recipe says and everyone loved it! I am making two more loaves now, one for home and one to take to work. This is definately a keeper!!
Karly says
So glad to hear that!
Lesley says
Can you use the blueberries while they are frozen or do u need to thaw them first??
Karly says
Frozen will work just fine.
Liz says
I baked mine for 50 minutes. Not long enough. 60 minutes, not long enough. After 1.5 hrs, it is still not cooked through and is just a mess. So disappointed.
Karly says
Hi Liz!
I’m sorry to hear that you had troubles with this. Any type of bread would be cooked through by the 1.5 hour mark, I would think. I’m wondering if maybe you left out an ingredient or added too much liquid? Could you have measured something wrong? I’ve made this countless times myself without issue and I double checked the recipe and it is written correctly.
Either way, I’m sorry you had issues! I know that’s frustrating.
brooke says
Can u use just plain milk for this? It’s all I have!
Karly says
You can. I would add about a couple teaspoons of white vinegar or lemon juice to the milk to sour it a bit.
Jan says
I made several loaves as written and they were fantastic!
Then, I tried using dried buttermilk (found in baking section) as I kept forgetting to buy fresh! I don’t know if it’s because I’m at high altitude or for some other reason, I don’t think the dried mixture reacts with the other ingredients well. Bread was not as tender or moist. Any idea what I may have done wrong?
Karly says
I’ve never tried using dried buttermilk, so I’m not sure what adjustments would need to be made. I’d recommend just adding a bit of vinegar to some milk to sour it and use that as a replacement for true buttermilk next time.
Sue says
I just made this and it I wonderful. I don’t keep buttermilk in the house either but did try the dry substitute. Just mixed it first and let it sit until ready to use. Worked great!
Rebekah says
This looks sooo good, I don’t have buttermilk though. only half&half and unsweetened almond milk.. are either of those ok or am I better off waiting for my next trip to the store lol
Karly says
Oh, don’t wait for another trip to the store! You need this now! 😉 Add a tablespoon of white vinegar to a measuring cup and then fill to the 1 cup mark with almond milk. Let sit 5 minutes and you’ll have a good sub for buttermilk. 🙂
Kelly says
Thank you for posting – not sure if it’s good or really good that I’ve found your blog 😉 I used frozen blueberries – will defrost them next time as my doubled batch sort of froze up on me. The baking time took l0nger but it was totally worth it…delicious!
Amanda says
Thanks so much for the recipe. We have about 10 gallons of blueberries in the freezer thanks to my in laws blueberry farm. I’m always looking for new recipes to use them in. Now I just need to find a bottle of rum to make a rum glaze for it!
Karly says
Rum glaze sounds amazing!
Amy C. says
I felt like making something with blueberries in it, and did a quick Google search and found this recipe. It was easy to whip together – I didn’t have buttermilk but used the 1 T. lemon juice + 1 c. milk trick, and it turned out great. Actually, it turned out FANTASTIC. I took it to work today and my co-workers love it! There’s only 7 of us here and it’s almost gone! Definitely a recipe I will make again!
Karly says
Glad you liked it! 🙂
Laura says
Love this! I added juice from half a lemon. Made it taste like pound cake with blueberries. Gorgeous crumb. Amazing flavor.
Michelle says
This is so, so good! I made it in this morning, and we have eaten half the loaf already. Thank you so much for the lovely recipe!
Karly says
So glad it was a hit! 🙂
Jill says
I’ve made this bread EIGHT times in the past three weeks and don’t see myself stopping any time soon. Gosh, this bread is good. Thanks for the recipe!
Jill says
Is 2 cups of blueberries the correct amount for this bread?
I made a double batch, and with only 3 cups of blueberries, there were so many that they wouldn’t even mix into the batter. And instead of being lovely like your photos, the batter all turned purple!
Karly says
I did use 2 cups of blueberries for this recipe. You have to gently fold the berries in or they will break and the batter will turn purple. You can certainly add more or less berries as you choose. 🙂
Jocelyn says
This bread is scrumptious! I was a little short of blueberries, so I substituted some dried cranberries. Yum! Thanks so much.