This post may contain affiliate links, please see our privacy policy for details.
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.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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.
If I only have vanilla Greek yogurt can I use it and reduce sugar?
Hi Heidi,
Sure, I don’t see why not! I hope you love this recipe, please let me know if you give it a try!
I made this recipe for my family’s Easter brunch. It was fantastic! I made 2 loaves and everyone loved it. Any leftovers were brought home by my family – which left nothing for me to snack on, haha. The smell while the bread was baking was amazing!
Hey Patricia,
Happy Sunday! Thanks a bunch for making this recipe and your comment, so glad it turned out well for you!
Made this bread yesterday for breakfast today for company. It was SO good. I did add an extra egg because it seems like large eggs are much smaller now and it turned out perfectly. Everyone loved it!
Hey Lori,
Happy Friday!! I’m so glad to hear this recipe turned out well for you, thanks so much for making it!
This was sooooo good! Do I have to refrigerate what is not eaten, yet?
Hey Julie,
Happy Monday! I’m thrilled this recipe was a hit, thanks a lot for making it and taking the time to comment!
You can store in an airtight container on the counter.
So delicious! My son wants to know if you can make this recipe as muffins. Pouring the finished batter in muffin tins and putting a bit of the cinnamon topping on each. If so, how long to bake?
Hi Heidi,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
Sure, you could do muffins, I would bake for 25-30 minutes.
Delicious! I made some subs applesauce for butter for bread and streusel, gf flour for flour, yogurt for sour cream!
Thank you so much Angela! So happy to hear you enjoyed this blueberry bread! 🙂 xT
What is the weight of a ‘stick of butter’, think we have different sizes in the UK. Want to try the recipe…..
Hey Fiona,
1 stick of butter is equal to 113 grams.
Please let me know if you have any other questions!
Delicious made it for my book club everyone loved it .
Couldn’t find all purpose flour in the uk used plain flour.
Hey Alison,
Happy Monday! Thanks a bunch for making this recipe and your comment, so glad it was a hit!
All purpose flour = plain flour here in the USA. Otherwise the flour is self-rising which has baking powder and salt. Then there are the other bread, wheat, ect.
Love this recipe, I added the blueberry jam it just too much longer to bake. Took about 30 minutes longer. I used the standard baking option on my oven but by adding the jam it took more time. Was still very good. Will be making again!
Hey Cindy,
Happy Monday! I appreciate you making this recipe and your comment, so glad it was enjoyed!
This is one of your BEST recipes! The cake is very moist and the blueberry jam adds a crunch that makes it delectable. I just am afraid I am going to eat the whole loaf myself….wowzers is this good and perfect for a nice warm sunny day with a cup of coffee sitting outside on a veranda! (I don’t have a veranda but I can dream)
Hey Rena,
Thanks for the thoughtful feedback after trying this recipe—happy to hear it was a win!
Enjoy your Sunday!
I know you said any berries could work but I’m wondering what you think of frozen fresh cranberries. I have some in my freezer from November that I need to use up and this recipe would be perfect if you think they would cook properly. Thx for your help! ☺️
Hey Wendy,
I think those could totally work, it just might be a little on the tart side, maybe toss them in a little sugar before adding to the batter.
I hope this helps!
Great Advice! Thank you!!
This recipe looks amazingggg! I was wondering if you have ever tried making it with non-dairy yogurt/coconut yogurt and if it affects the texture at all. I would absolutely love to try this recipe but unfortunately I can’t have dairy.
Thanks so much, Callie! I haven’t tested this, but I don’t see why it wouldn’t work for you!
Let me know if you give this bread a try!
Hi Tiegan,
I made this 2 times.
The first time with wheat flour, the 2nd with white. I prefer the white much better! However, with the white it’s a bit moist. I’m not sure if I didn’t do something correctly. It’s very good! I’ll make it again. We love blueberries.
I assume you could use raspberries and strawberries?
Hey Dawn,
Thank you so much for giving this recipe a try and sharing your thoughts—so happy it worked for you!
Sure, another berry would also work nicely for you!
Made this today… sooo good! Would you store leftovers in the fridge or ok to leave on counter?
Thanks so much, Angela! Love to hear this bread was enjoyed!
You can store in an airtight container on the counter:)
Absolutely delicious!! I made one loaf for ourselves just as a test (;, and one for our new neighbors, and they immediately asked for the recipe. The best compliment! Keep up the wonderful work Teigen. You really have a gift!
Hey Leslie,
Thank you so much for giving this recipe a try and sharing your thoughts—so happy it worked for you!
Thanks for your kind message:)