Blueberry Muffin Bread! A soft, fluffy muffin batter made with Greek yogurt and vanilla, loaded with sweet blueberries, and baked into a simple loaf. This whole-grain, protein-packed blueberry bread is even more amazing with swirls of blueberry jam and a cinnamon crumble topping. It’s easier than you’d expect (just one bowl!) and the perfect treat for any time of day.
I’m so excited about this bread—I can hardly contain myself! Words alone don’t do it justice. I wish you could see just how thrilled I am to share this recipe right as berry-baking season is about to take off.
Spring is here, and summer is just around the corner. Our cravings are already shifting from cozy winter meals to bright, easy recipes that don’t keep us tied to the kitchen. When the weather’s nice, who wants to deal with a complicated dish?
And that’s exactly why this blueberry muffin bread is perfect!
I’ve mentioned before how much I adore homemade blueberry muffins—honestly, they’re way better than anything from a store.
But as much as I love muffins, making them can feel like a hassle when all I want is to mix, bake, and enjoy. Sure, filling muffin cups isn’t difficult, but it’s more time-consuming than just pouring batter into a loaf pan.
On those lazy days, blueberry muffin bread is the answer! It might even taste better than a classic muffin—and it’s definitely simpler to make.
Here’s how it’s done
Ingredients
- Salted butter
- Brown sugar
- Plain Greek yogurt
- Eggs
- Vanilla extract
- Whole wheat or all-purpose flour (I prefer whole wheat pastry flour)
- Baking powder
- Fresh or frozen blueberries (if using frozen, don’t thaw them)
- 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 mine on the stove until it’s lightly browned.
Add the butter to a bowl and whisk in the yogurt, eggs, and vanilla.
Next, the dry ingredients. I love using whole wheat pastry flour, but all-purpose works great too. Or swap in a gluten-free blend if needed.
Step 2: The blueberries and the swirl
Before mixing the blueberries into the batter, I toss them with a little flour. This keeps them from sinking to the bottom while baking.
Then fold the berries into the batter.
Finally, sprinkle a tiny bit of granulated sugar over the top (optional) and swirl in some blueberry jam. The jam makes the bread extra pretty—don’t skip it!
Step 3: The crunch on top
Mix brown sugar, cinnamon, flour, and butter until clumpy.
Scatter the clumps over the jam swirls.
Now, bake! It’ll take about an hour—I know, that’s a while—but trust me, it’s worth the wait.
Step 4: Serve
Enjoy warm or cooled (though it’s hard to resist cutting into it while it’s still warm—I never do!). I love topping mine with a bit of European-style organic butter and a sprinkle of flaky sea salt.
It’s so good!
Helpful Suggestions
You can swap in any berries you love or have on hand. Blackberries, raspberries, or a mix would all be delicious!
