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Better than the bakery—Blueberry Muffin Bread! A fluffy, tender muffin batter made with Greek yogurt and vanilla, swirled with plenty of sweet blueberries and baked into a no-fuss loaf. This whole-grain, high-protein blueberry bread is extra special, thanks to ribbons of blueberry jam and clusters of cinnamon crumble baked right on top. It’s easier than you’d think (just one bowl!) and the perfect treat to enjoy anytime. Much better than the bakery!
I can’t contain my excitement for this bread! It’s hard to express in words alone—I wish you could see how happy I am to share this recipe, just in time for berry-baking season to kick into high gear.
Spring is here, and summer will soon be on everyone’s minds. Our cravings have already begun to shift from heartier winter dishes to lighter, colorful recipes that are totally no-fuss to create. When the weather is nice, no one wants to be stuck in the kitchen with an overly fussy recipe.
Which is why this blueberry muffin bread is just perfect!
I’ve told you all before just how much I love a home-baked blueberry muffin. In fact, I find them so much better than anything from the bakery or grocery store.
While I love a delicious muffin, making them can feel a bit tedious when I just want to mix up the batter, bake, and be done. Sure, filling muffin molds isn’t hard, but it always takes more time and effort than simply pouring the batter into a single bread pan.
On those no-fuss days, make blueberry muffin bread! It might just be even more delicious than a classic muffin—and it’s definitely easier to make.
Here are the details
Ingredients
- salted butter
- brown sugar
- plain Greek yogurt
- eggs
- vanilla extract
- whole wheat or all-purpose flour – I like to use whole wheat pastry flour
- baking powder
- fresh or frozen blueberries – if using frozen blueberries, do not thaw
- granulated sugar
- blueberry jam
Ingredients for the CRUNCH
- brown sugar
- whole wheat or all-purpose flour
- cinnamon
- salted butter
Steps
Step 1: make the batter
Start with melted butter. I don’t have a microwave, so I melt the butter on the stove to get it to a lightly browned stage.
Then add the butter to a bowl and whisk in the yogurt, eggs, and vanilla extract.
Next, the dry ingredients. I love to use whole wheat pastry flour, but all-purpose flour works great too. Or use a gluten-free blend if needed.
Step 2: the blueberries and the swirl
Before mixing the blueberries into the batter, I like to toss them with a small amount of flour. This prevents the berries from sinking to the bottom of the bread as it bakes.
Then mix the berries into the batter.
Finally, sprinkle a very small amount of granulated sugar over the batter (optional). Then swirl the top with blueberry jam. The extra jam will make the cake really pretty. Don’t skip it!
Step 3: the crunch on top
The cinnamon crunch topping consists of brown sugar, cinnamon, flour, and butter mixed together until clumps form.
Arrange the clumps around the swirls of jam.
At this point, it’s time to bake. This will take about an hour in the oven…which I know is a while. But I promise, the wait will be worth it!
Step 4: serve
You can enjoy this bread warm or cool, though it’s hard to resist slicing into it while it’s still warm—I usually do! I love adding a pat of European-style organic butter and a sprinkle of sea salt flakes.
It’s a wonderful treat!
Helpful Suggestions
You can use whatever berry you love or have an abundance of in the fridge or freezer. Blackberries, raspberries, or a combo of your favorites will all work, and all will be delicious!
Looking for other baking recipes? Here are my favorites:
Chocolate Chip Espresso Yogurt Cake
5 Minute Chocolate Chunk Banana Bread Mug Cake
Maple Banana Bread with Cinnamon Spice Butter
Earl Grey Blueberry Lemon Cake
Lemon Strawberry Dutch Baby with Ricotta Cream
Tahini Butter Chocolate Chip Cookies
Lastly, if you make this Blueberry Muffin Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blueberry Muffin Bread
Servings: 1 loaf
Calories Per Serving: 256 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 350° F. Line a 9×5 inch bread pan with parchment paper.2. In a bowl, whisk together the melted butter, brown sugar, yogurt, eggs, and vanilla. Add the flour, baking powder, and salt. Mix until fully combined. 3. Toss the blueberries with 1 tablespoon flour. Mix the berries into the batter. 4. Pour the batter into the prepared pan. Sprinkle with sugar (optional), then swirl in the blueberry jam, leaving streaks of jam throughout the batter. 5. To make the crunch. Mix the butter, brown sugar, flour, and cinnamon. Arrange the clumps over the batter. Bake for 55-60 minutes or until the center is just set.6. Remove, slice, and enjoy with butter and flaked sea salt.
