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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, higher-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.
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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
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
- 1 tablespoon granulated sugar for sprinkling (optional)
- 2 tablespoons blueberry jam
cinnamon crunch
- 1/2 cup dark brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cinnamon
- 2 tablespoons salted butter, melted
Instructions
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Love love love!!! I put a few into muffins because I use a slightly smaller bread pan. We all anxiously waited for the bread to be done. My bread pan is 8.5×5, and the top of my breads (not just this recipe) is always gooey! Am I overfilling it?? TIA!
Hey Valerie,
Thanks so much:) Love to hear this recipe was a hit, I appreciate you making it! Yes, could be a touch too much batter. Have a great weekend! xT
Such a fantastic dessert! The bread was moist and the crumble added just the right amount of sweetness! I will definitely be making this again. What is your best tip for storing leftovers?
Hey Danielle,
Love to hear you loved this recipe, thanks a lot for making it and your feedback! I just store leftovers in an airtight container on the counter. Have a great Thursday!
Just pulled this out of the oven! I made one loaf with the cinnamon crunch topping and one without. My dad loved the one with the cinnamon crunch—he said it tasted like blueberry French toast! Both loaves turned out absolutely delicious. I’ll definitely be making this recipe again!
Hey Izzie,
Fantastic! So glad to hear this recipe turned out well for you, thanks so much for making it! Happy Wednesday! xx
Tieghan,
Your prep and cook times are almost right on the money every time.
I didn’t have the greek yogurt, so I used sour cream. The cake/bread came out moist and delicious. Even though I floured the blueberries, most of them still took a dive to the bottom, but who cares, still tasty down there and the jam and crunch took care of the top!
Thank you,
Ira
Hey Ira,
Wonderful!! Love to hear this recipe turned out well for you, thanks so much for making it! Have a nice week! xx
I have this recipe in the oven now using bobs red mill 1 for 1 flour. The crumble topping is burnt, what did I do wrong? Should I put the topping on half way through next time?
Hi Dee,
So sorry to hear this. I would cover with foil so it doesn’t burn any further. I hope it still tastes okay! xx
I made this after finding your account in Instagram. The loaf was outstanding! The yogurt seemed to make it so moist and dense, like bread pudding but not quite as heavy. I used fresh berries I picked from a local farm and their flavor came through so beautifully. I appreciated the tip of covering the berries with a touch of flour before adding to the batter to prevent them from sinking. It worked so well. Thank you for sharing this recipe with us.
Hi Layla,
Happy Monday!! Thrilled to hear this recipe was enjoyed, thanks for making it and your feedback!🌷
This was so good! It was absolutely packed with blueberries! I discovered I was out of blueberry jam, so I swirled it with strawberry jam and it was still great. The Greek yogurt keeps it unbelievably moist. Perfect weekend treat!
Thanks so much, Valerienne! So glad this recipe was enjoyed, I appreciate you making it! Happy Sunday!🌼🐰
This was so good I’m making it for an Easter morning treat! Love it!🥰
Yay!! Love to hear this, Tonya! Thanks so much for making the recipe! Happy Easter!
I made it with King Arthur gluten free flour which extends the baking time by 30 min at high altitude. I used fresh blueberries. It’s absolutely delicious and tastes just like a slice of the best blueberry muffin ever.
Hey Kelly,
Amazing! I appreciate you giving this recipe a try, so glad it turned out nicely for you! Have the best weekend!🌸
Hi, I would like to make this the night before and bake in the morning. What steps would I take to do that?
Hi Mandi,
I would just bake the night before and keep in an airtight container:) It will be perfect the next morning! Have a great weekend!
The recipe looks simply amazing. Please include metric measurements. Thanks so much. Most appreciated.
Thanks so much, Cassie! If you click “metric” under the ingredient list, the measurements will convert for you. I hope you love this recipe! xx
Taste super good. I ate my with blueberry jam, yum! Can you use frozen pineapple in place of blueberries?
Thanks so much, Jodi:) Love to hear this recipe turned out well for you, I appreciate you making it! So sorry, I have never tried this recipe with pineapple. Have a great Thursday!
I love to have a little sweet treat in the morning with my coffee and this was perfect. Very moist. I used a mix of fresh and frozen blueberries (unthawed). I had to bake for total of 65 minutes (possibly due to coldness from frozen berries?). Thanks for great recipe – can’t wait to try more!
Hey Rachel,
Happy Monday! Thanks for giving this recipe a try, love to hear it turned out well for you! Have the best week:)
I love this recipe.
Just wondering if you can freeze it?
Thanks Amanda! Yes, you can definitely freeze this! Please let me know if you have any other questions! xx
This came our great, I love the topping. I opted to use all whole wheat flour knowing that it adds extra texture (mine does at least), a bit more heartiness (what others consider density), and nuttiness. I had to swap coconut oil for butter (ran out of butter) and it worked perfectly 1:1. T uses it a lot in other loaf cakes so I was confident it would work here. I used frozen blueberries because that’s what I had on hand and the coldness of the batter lead to a longer bake time. I’m glad I didn’t thaw them though because it would have turned the batter blue.
My only question is this: I made this as is but wished it used maple syrup instead of brown sugar in the batter. Would it be possible to swap, and if so how much would be recommended?
Hey Nicole,
I appreciate you trying this recipe and sharing what worked well for you! So glad it was enjoyed. Unfortunately, I have not tested this with maple syrup, so I am not sure what your results would be. Have a great week! xx
I made this for a small group meeting and it was outstanding. Every morsel was gone because people took slices home for their partners to eat later. I didn’t have any issues with density or the bake times (I added maybe 5 minutes). I do think preheating the oven is essential and with any cake, using a toothpick to test for doneness.
Anyway, just wanted to thank you for another great recipe that delighted my friends.
Thanks so much, Gwen:) Love to hear this recipe was enjoyed, I appreciate you making it! Happy Friday!