For all the blueberry muffin fans out there, this one’s for you. With a tender, buttery crumb packed with juicy blueberries and a crunchy sugar-coated top, this Blueberry Muffin Bread is the loaf pan version of everyone’s favorite muffin.
If you’re on a blueberry muffin kick, don’t miss our tube pan take on blueberry muffins!
Blueberry Muffin Loaf
Makes 1 (8x5-inch) loaf
Ingredients
- 2½ cups (313 grams) self-rising flour
- 1 cup (200 grams) granulated sugar
- 1 cup (240 grams) whole milk, room temperature
- 1 large egg (50 grams), room temperature
- ¼ cup (56 grams) vegetable oil
- 1 cup (170 grams) fresh blueberries
- Garnish: sparkling sugar
Instructions
- Preheat oven to 350°F (180°C). Butter and flour an 8x5-inch loaf pan.
- In a medium bowl, stir together flour and granulated sugar. Add milk, egg, and oil, stirring until combined. Pour half of batter into prepared pan. Top with half of blueberries. Top with remaining batter and remaining blueberries. Sprinkle with sparkling sugar, if desired.
- Bake until a wooden pick inserted in center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Hi ! It seems tempting … I want to bake it for mom … She doesn’t consume eggs … Can we use any alternative to eggs … Thanks
Hi Neetika! Substituting eggs can be a little tricky. Here’s some links that may help you find something that will work for you: https://www.cooksillustrated.com/how_tos/8894-making-muffins-and-quick-breads-without-eggs. https://www.pccmarkets.com/taste/2013-03/egg_substitutes/
Since we have not tested the recipe with any of these egg substitutes, we can’t guarantee the outcome, but we hope it works for you! Your sweet mother deserves some delicious baked goods!
Hi!! Can I used dried blueberries? Thank you
Hey Anita,
We haven’t tested with dried blueberries but it should still work in this recipe. Keep in mind that dried blueberries are heavier than fresh, so try to measure by grams, not cup measurement here. Also, know that the cake might not be as moist because some of the moisture comes from the fresh blueberries. We hope this helps. Happy baking!
[…] 16. Blueberry Muffin Bread […]
I had room in my oven this past weekend, so I looked up a conversion for regular flour on the Internet. I had so much fun with this recipe as I shared pictures with a friend with whom I had discussed the dilemma. I used the frozen combination of berries listed in my first comment and it turned out very nicely. I also added lemon zest and a little vanilla because I had them. I have a beautiful muffin loaf and I thank you for the idea. It was fun and very easy to make, Thank you.
I used frozen blueberries – a cup mixed with a bit of flour so they don’t sink. I didn’t use oil but… I mashed in two bananas, half cup brown sugar (only) and a tsp of vanilla. Best bread I’ve made. Not too sweet. Rose just fine… def need the egg!
Hi Barb!
Thanks so much for the comments. We are so glad you loved the recipe!