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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.
Robin Riley says
Absolutely love this recipe, it is always devoured same day
I make?
Amanda says
If I want to freeze this bread (taking it on a camping trip), would I put the glaze on then then freeze or put it on when I thaw it? If don’t put the place on at all, will it still taste as good? Thanks!
Karly says
Hi Amanda! I would probably leave the glaze off if I were going to freeze. I think it’ll be fine without…not quite as sweet, but still delicious! 🙂
Kim Briggs says
I’ve made this in bread form a couple of times and absolutely LOVE it. My question is, can I also make these into muffins? I’m baking for a Bake Sale and I’m signed up to bring muffins. Obviously, I would have to adjust the baking time but, didn’t know if there was something else I need to know. Thank you!
Karly says
Hi Kim!
This should work great as muffins, but I honestly don’t think I’ve ever tried it…which is kind of weird because this is one of my favorite breads so I’m sure it’d be a great muffin! Anyway, I say go for it! Just keep an eye on bake time – I’d start watching around 15 minutes.
Korie Veidel says
So, I just made this and the recipe was very thick. I used regular milk since I didn’t have buttermilk, and ended up needing to use a full cup. I still couldn’t pour it. The consistency reminded me more of blueberry scone. Still tasted good, but not sure what my problem was!
Karly says
It’s a pretty thick batter. Did you watch the video? That shows the consistency – it’s not really pourable. Otherwise, perhaps you used too much flour?
Chris says
So good! Only things I added to the recipe was I sprinkled brown sugar on the top of the bread before I put in the oven, and it came out so nice, crunchy and carmalized, and I added cinnamon to the mix.
Very moist and tasty inside!
I baked for 50 minutes then turned off the oven and let it sit for another 10.
Excited to try the other blueberry recipes listed.
Karly says
Great idea to top with brown sugar! So glad you enjoyed!
Kelle says
I want to make mini loaves for gifts. Have you tried this? If so, how long did you cook them?
Karly says
I haven’t tried this. I’d just keep a close eye on the loaves and pull them when a tester comes out clean.
Karla says
OMG!! This is gooood stuff! I made without the icing but sprinkled with sanding sugar instead. Inhaled a slice still warm from the oven….amazing!!
Karly says
So glad you enjoyed!
Anne Carruthers says
This recipe is awesome and I’ve made it several times, both with the glaze and a sugar/lemon zest topping. Everyone loves the bread. I’ve also made a gluten free/egg white version and it’s excellent too. Thanks for such a super recipe!
Karly says
So glad you enjoy the recipe, Anne! Thanks for sharing! 🙂
Dyan says
What a wonderful recipe! I made 2 of them as I had extra buttermilk. I made them in 9 X 9″ disposable foil pans and they came out great! Cooking time is 45 mins in a foil pan as they cook faster but great for transporting if giving to someone else. Bakes up nicely and simple recipe!! They remind me a lot of my Jordan Marsh Blueberry Muffin recipe!
Kari Sangster says
Do you suggest storing with Saran Wrap on the counter or should we store it in the fridge?
It looks so yummy! Can’t wait to try it!!
Karly says
I cover tightly and keep on the counter for a few days. 🙂
Sarah says
A.M.A.Z.I.N.G!!!!
I’ve made it twice and everyone in the house loves it!!
The first time I made it without the drizzle.
The second time I made it with a crumb topping. No one can wait long enough for it to cool enough to wait for it to cool and put on the drizzle!!
The second time I had only 1/4 cup buttermilk so I just added 1/4 milk. It was very moist and delicious!! I also used margarine both times.
Thank you for sharing!!
Nicole says
I just made a loaf of this bread, I currently have a teenager with a puddle of drool just dying to get her hands on it!
Karly says
Hope y’all loved it! 🙂
Alice says
Hi,
What kind of butter did you use in your recepie (salted or unsalted)
I only have salted butter, can I use without adding the extra salt?
Karly says
I generally always use salted butter in baking, unless specified otherwise. 🙂
Angela Sciurca says
I have just purchased non-stick loaf pan liners. Do you think they would work with this recipe, or do I have to use a pan that I have greased?
Karly says
Hi Angela,
I would think that they would work just fine, but I haven’t tried it myself.
Vernon says
Best blueberry bread I’ve ever had! So moist! This is definitely going into my recipe binder!