This post may contain affiliate links. Read disclosure policy
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!
Would you like to save this?
We'll email this recipe to you, so you can come back to it later!
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??
How to make blueberry muffin bread:
This post contains affiliate links. As an Amazon associate and member of other qualifying programs, I earn from qualifying purchases.
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.
Nancy Warren says
This is my go-to GF dessert recipe and doubly-amazing with vanilla iced cream. I’d call if “fool-proof” and it even works with soya milk with a tablespoon of lemon to curdle it, in place of buttermilk. You can’t go wrong making this amazing recipe that’s so simple in comparison with most of gluten-free baking.
Karly Campbell says
I’m so glad you enjoy the recipe! Are you just using a 1:1 gluten free flour in place of all purpose?
Nancy Warren says
I use a GF flour containing rice, potato, tapioca, maize and buckwheat. They advertise that you can substitute this 1:1 with wheat-based flour and it actually works — except in yeast rolls. I add an extra egg, as said in a previous review. I’ve reviewed this recipe twice because it’s been SUCH a miracle. I find I can also substitute banana or raspberries for the blueberries. Bananas are more sweet and raspberries more tart, of course. The bananas I’ll chop up rather than puree and leave the extra egg out. All of these can be dressed up with whipped cream or iced cream and you won’t need the drizzled icing on top. There are endless variations and the family love them all. I take them to charity fund-raisers or tea parties and everybody raves.
Karly Campbell says
Thank you so much for sharing! So helpful! <3
Nancy Warren says
Yes, 1:1 Dove farms flour.
Matthew Bishop says
There has to be a typo – the dry to wet ratio is all off – had to wing it
Karly Campbell says
Hi Matthew! No typos, the recipe is written correctly. I’m guessing you found the batter thicker than expected and added more liquid to make for a thinner batter? You can see in the recipe video that it’s supposed to be quite thick – almost like cookie dough. It turns out perfect this way. 🙂
jane doe says
This recipe is FANTASTIC. I didnt have powered sugar for the glaze so i just used the decorative sugar which gave it an amazing crunchy top. This “bread”is seriously moist. I only had frozen berries i picked at summers start so they had a little juice when i thawed them, i dont know if that helped make it more moist or if it was the receipe itself. i did have the blueberries in the batter then put half the batter in the pan, dumped half a cup of blueberries and left in a layer, then put on top the rest of the batter. This receipe is a keeper, best i’ve ever found.
Karly says
I’m so glad you enjoyed the recipe! Sounds delicious with the layer of blueberries in the center.
Sharlene Higgins says
Looks delicious. Can I substitute the buttermilk with something else?
Karly says
You can make a substitute for buttermilk using regular milk and a splash of vinegar or lemon juice. Let it sit for 5 minutes, whisk, and add to the recipe as directed.
Sheri G says
It’s a keeper! My hubby said, “keep this recipe, whatever it is!”
Karly says
Aw! Love to hear that! 🙂
Nancy Warren says
I’ve made this bread a dozen times by now. Using a gluten free flour blend from Dove’s Farm and adding an egg, the recipe is transformed to the perfect loaf for anyone with a gluten allergy. I’ve taken this to a coffee morning several times and nobody can tell the difference between mine and the usual blueberry muffin/bread — except that it’s even better!
Karly says
Hi Nancy! Thank you so much for sharing your tips on making it gluten free. Super helpful! 🙂
Diane Cunningham says
I love this recipe!
Karly says
Thanks, Diane!
Shawna K says
This was super easy to make, and one of the most delicious breads I’ve ever tasted! Seriously, I could eat an entire loaf and have no regrets because of how yummy this is. Sweet, but not too sweet. My family loves it, too!
Karly says
Love to hear that, Shawna! Thanks!
Christine Maynor says
I love the taste of this bread. But I turned it out onto a rack right after it came out of the oven and it broke apart. I used frozen blueberries. Could that be the problem? Or should I let it cool in the pan for a while!
Karly says
So glad you like the bread! Yes, you’ll want to let the bread cool in the pan before removing it. When it’s hot, it’s so much more fragile and will break apart. 🙂
Andrea says
This bread was so moist and delicious, I passed your recipe on to two other people. Really good, and easy.
Karly says
So glad you enjoyed it, Andrea!
Sarah says
Delicious – I didn’t bother with the glaze.
Amy says
Love this bread! My hubby & kids love lemons! Can I add some lemon zest or juice. If so, how much?
Karly says
Hi Amy! I’m sure you could add in some lemon zest and/or juice. I’d probably add a tablespoon or two of fresh lemon juice and the zest of the lemon. You could also add some lemon juice to the glaze if you wanted to go that route.
Lynn says
I’m making this for a Pot-luck breakfast or Nursing class is having. I decided to do a trial run. My kids and man loved it. I barely got any! Definitely a hit.
Karly says
So glad to hear that!