Blueberry Muffin Bread
What could be better than a blueberry muffin? Maybe a giant loaf that tastes exactly like one. This blueberry muffin bread is essentially a muffin multiplied—think muffin top flavor in every slice. If you’re someone who always reaches for the muffin tops, this loaf is a dream: one large, tender muffin-top-like slice after another.
Even when it’s sweltering outside, it’s worth firing up the oven for this oversized muffin. It’s great for breakfast, poolside snacking, or a comforting treat during a marathon of your favorite shows. Warm from the oven with soft butter, it makes the weekend (or any morning) instantly better.
The streusel topping adds a sweet, crunchy finish that elevates the loaf—completely worth calling it a streusel diet for a day. Serve warm and watch it disappear.
Blueberry Muffin Bread
Adapted from a banana bread recipe. Makes one 9×5 loaf.
- 2 1/2 cups whole wheat pastry flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2/3 cup milk
- 1/2 cup butter, melted and cooled
- 1 1/2 cups fresh blueberries, tossed with a spoonful of cornstarch
Streusel
- 1/2 cup loosely packed brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon cinnamon
- Pinch of salt
- 1/4 cup unsalted butter, softened
- 1 tablespoon milk
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or spray it with non-stick spray. In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt; set aside.
In a large bowl, whisk the eggs and both sugars until smooth. Stir in the vanilla, then add the milk and mix until combined. Add the dry ingredients gradually, stirring with a spoon until the batter comes together. Mix in the melted, cooled butter, then gently fold in the blueberries that have been tossed in cornstarch (this helps prevent them from sinking).
To make the streusel, combine the brown sugar, flour, cinnamon, and salt. Add the softened butter and the tablespoon of milk and work it together with your fingers until crumbly. Sprinkle the streusel evenly over the top of the batter in the loaf pan.
Bake for 50–55 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean. Allow the bread to cool slightly in the pan for a few minutes, then transfer to a rack if desired. Serve warm with butter.
This loaf uses whole wheat pastry flour, giving it a bit more whole-grain character while staying tender and moist. Enjoy it for breakfast, brunch, or whenever you need a comforting, fruity treat.