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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.
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.