What is blueberry muffin bread and how is it different from regular blueberry muffins?

Blueberry muffin bread is a quick bread made with similar ingredients to blueberry muffins but baked in a loaf pan, resulting in a soft, moist bread with plenty of blueberries throughout. Unlike muffins, it doesn’t require yeast and has a denser, sliceable texture. It can be enjoyed warm or cold and freezes well.

Can I use frozen blueberries instead of fresh in blueberry muffin bread?

Yes, frozen blueberries can be used without thawing to prevent the batter from turning blue. To compensate, add about 2 tablespoons of extra flour to the dry ingredients and increase baking time slightly. This helps absorb extra moisture and maintains the bread’s texture.

How should I store blueberry muffin bread to keep it fresh longer?

Store the bread covered at room temperature for up to 2 days or in the refrigerator for up to 1 week. To freeze, wrap the cooled bread tightly in plastic wrap and foil, place it in a freezer bag, and freeze for up to 3-4 months. Thaw in the fridge or at room temperature before serving.

Can I substitute yogurt or Greek yogurt for sour cream in blueberry muffin bread?

Yes, both plain yogurt and Greek yogurt work well as substitutes for sour cream. They provide moisture and slight tanginess to the bread without changing the texture significantly, making them excellent alternatives if sour cream is not available.

Is it possible to add lemon zest or juice to blueberry muffin bread for extra flavor?

Yes, adding the zest of one lemon and 2 tablespoons of lemon juice brightens the flavor of the bread. When adding lemon juice, reduce the milk in the recipe by 2 tablespoons to keep the batter consistency balanced. This addition complements the blueberries nicely.

Blueberry Muffin Bread Recipe With Moist Fluffy Texture

Ingredients

– 2 cups (250g) all-purpose flour

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– 1/2 teaspoon salt

– 1/2 cup (8 Tbsp, 113g) unsalted butter, softened

– 2/3 cup (135g) granulated sugar

– 1/4 cup (50g) packed light or dark brown sugar

– 2 large eggs, at room temperature

– 1/2 cup (120g) sour cream, at room temperature (can substitute plain yogurt)

– 1 1/2 teaspoons pure vanilla extract

– 1/3 cup (80ml) milk, at room temperature (any dairy or nondairy milk)

– 1 1/2 cups (210g) fresh blueberries (fresh preferred; if using frozen, do not thaw and add 2 tablespoons more flour, extending bake time accordingly)

– 2 tablespoons blueberry jam swirl

– 1/4 cup all-purpose flour for crumble topping

– 2 tablespoons brown sugar for crumble topping

– 1/4 teaspoon ground cinnamon for crumble topping

– 2 tablespoons melted unsalted butter for crumble topping

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Instructions

1-Preheat oven: Preheat oven to 350°F (177°C). Position an oven rack in the lower third, and grease or spray a 9×5-inch loaf pan.

2-Mix dry ingredients: In a bowl, whisk together the flour, baking soda, baking powder, and salt.

3-Beat wet ingredients: Beat the butter, granulated sugar, and brown sugar at high speed until creamy (about 2 minutes). Add eggs one at a time, beating well after each addition.

4-Add sour cream and vanilla: Mix in sour cream and vanilla extract until combined.

5-Combine dry and wet ingredients: On low speed, add the dry ingredients and milk; beat until no flour pockets remain.

6-Fold in blueberries: Gently fold in the blueberries. Toss them in a tablespoon of flour first to prevent sinking.

7-Prepare for baking: Spoon batter into the prepared pan. Swirl in jam if using, or sprinkle crumble topping over the loaf.

8-Bake the loaf: Bake for 60-65 minutes, loosely covering with foil after 30 minutes to prevent excessive browning. Test doneness with a toothpick; it should come out clean.

9-Cool the bread: Cool completely in the pan on a wire rack.

Notes

🧁 Use room temperature ingredients to ensure even mixing.
🫐 Toss blueberries in flour before folding to prevent sinking.
🥛 Sour cream adds moisture and activates baking soda; plain yogurt can be substituted.

Author: Brandi Oshea
Prep Time: 15 minutes
Cooling Time: 1 hour 30 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 20 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 50 mg