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Blueberry Muffin Bread Recipe

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4.1 from 15 reviews

This Blueberry Muffin Bread combines the moistness of a classic muffin with the ease of a quick bread, featuring whole wheat flour, fresh or frozen blueberries, and a delightful cinnamon-sugar crunch topping. Swirled with blueberry jam, it makes for a perfect breakfast or snack option that's both flavorful and comforting.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 8-10 slices)

Ingredients

Batter Ingredients

  • 1 stick (8 tablespoons) salted butter, melted
  • 3/4 cup brown sugar
  • 1 cup plain Greek yogurt
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups whole wheat or all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon whole wheat or all-purpose flour (for coating blueberries)

Topping and Swirl Ingredients

  • 1 tablespoon granulated sugar (optional, for sprinkling)
  • 2 tablespoons blueberry jam
  • 1/2 cup dark brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cinnamon
  • 2 tablespoons salted butter, melted

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350° F (175° C). Line a 9×5 inch bread pan with parchment paper to prevent sticking and ensure easy removal of the bread.
  2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, Greek yogurt, eggs, and vanilla extract until smooth and fully combined. This creates the moist base for the bread.
  3. Add Dry Ingredients: Add the flour, baking powder, and salt to the wet mixture. Gently mix until the batter is smooth without overmixing to maintain the bread's light texture.
  4. Prepare Blueberries: Toss the fresh or frozen blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the bread during baking. Fold the blueberries gently into the batter.
  5. Assemble Bread Batter: Pour the batter evenly into the prepared bread pan. Optionally, sprinkle the surface with granulated sugar for a touch of extra sweetness and slight crunch.
  6. Add Blueberry Jam Swirl: Spoon dollops of blueberry jam over the batter and use a knife or skewer to swirl it throughout, creating a marbled effect with juicy bursts of flavor.
  7. Prepare Crunchy Topping: In a small bowl, combine melted butter, dark brown sugar, flour, and cinnamon. Mix until crumbly. Scatter the topping evenly over the surface of the batter to add texture and a sweet spice note.
  8. Bake the Bread: Place the bread pan in the preheated oven and bake for 55 to 60 minutes, or until the center is just set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack. Once cooled, slice and serve, optionally spreading with butter and a sprinkle of flaked sea salt for an extra savory touch.

Notes

  • Use fresh or frozen blueberries interchangeably; if using frozen, do not thaw before adding to the batter to prevent color bleeding.
  • Whole wheat flour adds a nuttier flavor and extra fiber; substituting with all-purpose flour will result in a lighter texture.
  • The cinnamon sugar topping is optional but highly recommended for added crunch and flavor contrast.
  • Adjust baking time based on your oven's temperature accuracy; check doneness starting at 55 minutes.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze slices for longer storage.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast, Snack, Quick Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/blueberry-muffin-bread-recipe/