Blueberry Muffin Bread with Crumble Topping
Blueberry muffins are one of the classic comfort foods. Whether you’re eating them with fresh berries in the summer months or frozen in the cooler ones, every bite is truly like a warm hug. Now, I both love a loaf situation and not having to scoop batter into individual cups. Which is where this easy blueberry muffin bread comes into play!
Growing up, my mom used to always keep blueberries in the freezer – often freezing them fresh from bulk fruit buys in the summer. It was always a treat when she’d pull them out (and later, when I was old enough, grab them myself) to make homemade muffins.
If you, too, are a fan of the loaf, try this Double Chocolate Zucchini Bread (which sneaks in 2 cups of veggies!). For something with that citrus bite, this Lemon Rosemary Loaf features all the bright tang of lemon with a yummy herby twist.
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WHAT IS BLUEBERRY MUFFIN BREAD?
Take your beloved blueberry muffin tin and throw it out. Well, not really, just save it for another use. Instead, we’re lining a loaf pan and filling it with batter to make blueberry muffin bread. That being said, it’s not 1:1 an exact match of blueberry muffin batter, as you need a little more stability to bake it in a loaf pan.
Blueberry muffin bread makes for easy blueberry muffins in every slice. The “bread” itself is less bread and more muffin. Moist, easy, and packed with blueberries! We’re topping with a quick crumble (that has just a hint of cinnamon) for a buttery, melt-in-your-mouth crunch. It makes for the perfect side for breakfast, brunch, or alongside your afternoon tea.
Bonus points: the batter for this blueberry bread comes together all in one bowl!
How to prevent your blueberries from sinking to the bottom? First, by tossing the blueberries in a little bit of flour, this will prevent them from dropping like rocks to the bottom of our loaf as it bakes. Secondly, saving a few blueberries to sprinkle over the top of your batter in the pan will ensure layers of blueberries. Giving you blueberries throughout each slice!
INGREDIENTS
- Flour: To bind your crumble, bread, and create a layer between your blueberries and the batter (for less sinkage!)
- Brown Sugar: Adds moisture and rich depth of flavor throughout
- Salt: Balances the sweet and makes the different flavors pop
- Cinnamon: A hint for a little coziness in your crumble
- Butter: Adds flavor while creating a soft crumb in your loaf
- Granulated Sugar: For sweetness, and helps with moisture and the final texture
- Lemon Zest: Adds a little brightness without bringing a strong lemony flavor
- Baking Powder: To help your bread rise
- Eggs: Help with moisture, rise, and overall structure
- Vanilla Extract: For a pop of flavor
- Sour Cream: Creates the most moist blueberry muffin bread
- Blueberries: The key ingredient, stuffed in every slice
What is the reverse creaming method? This is where you add in your softened butter to your dry ingredients, before adding in the rest of your wet ingredients. Often, you’ll find a recipe calls for creaming the butter with the sugars, then adding the wet ingredients, then the dry. By doing this in reverse, the butter coats the flour and slows down the gluten from forming. This leads to a more tender cake that bakes flat. Perfect for loaf breads and coffee cakes.
HOW TO MAKE BLUEBERRY MUFFIN BREAD
Heat your oven to 325°F and grease your 9”x5” loaf pan. Once greased, line with parchment paper along the sides and bottom, creating little handles. This makes it easy to remove your blueberry muffin bread from the pan cleanly.
Start by making your crumble. In a bowl, combine all of your dry ingredients – flour, sugar, cinnamon, and salt – before pouring in the melted butter. Stir until you have soft crumbles, then place in the fridge to chill and allow the butter to firm back up while you make your batter.
In a medium bowl, add your granulated and brown sugars plus the lemon zest. Give it a quick mix before stirring in your remaining dry ingredients – flour, baking powder, and salt. Drop in one tablespoon of your butter at a time, mixing between each addition, until all is combined. Then crack your eggs in and mix completely. Lastly, mix in your vanilla and sour cream until combined.
Pour your blueberries into a strainer and give them a quick rinse. Pat them dry and then toss them with a tablespoon of flour until coated. Save ½ cup of your blueberries before pouring the rest into your batter. Use a spatula to fold them in until evenly dispersed.
Pour your batter into your prepared loaf pan, spread, and top with the remaining blueberries. Press each one down lightly to stick, before topping with your chilled crumble.
Bake for 70 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from the oven and leave to cool for 10 minutes in the pan. Run a knife along the edges of the pan and carefully lift your loaf out. Place on a wire rack to cool for at least 45 minutes, then slice and enjoy!
3 reasons you’ll love this blueberry muffin bread
TIPS & VARIATIONS
- You can use a hand mixer or a standing mixer for this recipe. If using a hand mixer, when adding your butter in, turn off the mixer, add your tablespoon of butter, turn on the mixer, combine, and repeat. If using a stand mixer, simply keep it on low speed while you add in your butter one tablespoon at a time.
- If you’re a cinnamon fanatic, you can absolutely add more to the crumble topping. The dash gives it a nice hint, bringing that warmth to the bread, but if you want more, add ¼ teaspoon to your crumble.
- Make sure you’re scraping down your bowl throughout the mixing process. As you add in your wet ingredients, you’re likely to have some dry hanging out at the bottom. Use a spatula to scrape down the sides and bottom to make sure everything is being evenly incorporated
STORING YOUR BLUEBERRY MUFFIN BREAD
This bread is best within the first two days at room temperature. You can also store it in the fridge for up to a week or freeze it for up to 3 months. If storing in the freezer, I recommend slicing the bread and freezing it airtight between sheets of parchment paper. This will make it easier to remove a slice whenever the craving hits!
I love a warm blueberry muffin bread slice, so if pulling from the fridge or freezer. Pop it in the microwave for a few seconds to warm up.
MORE BLUEBERRY RECIPES
For something light and refreshing, try this Very Berry Tiramisu made with homemade lady fingers, whipped mascarpone cream, and layers of mixed berries. If buttery crust is more up your alley, try this Perfect Blueberry Tart. Or, if you just want a cozy take on individual muffins, try these Blueberry Chai Muffins, made with cozy chai spices, perfect with your favorite hot beverage.
Equipment
- Mixing Bowl
- Mixer
- Spatula
- Strainer
- Spoon
- Measuring Cups
- Measuring Spoons
- Parchment Paper
- 9”x5” loaf pan
Ingredients
- ¾ cup flour
- ¼ cup brown sugar packed
- ¼ tsp salt
- Dash of cinnamon
- 3 tbsp butter melted
- ⅓ cup granulated sugar
- ⅓ cup brown sugar packed
- 1 tbsp lemon zest approx 1 large lemon
- 1 ¾ cups flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 ½ cups blueberries
- 1 tbsp flour
Instructions
- Preheat oven to 325°F. Grease and line a 9×5″ loaf pan with parchment paper
- Start by making your crumble topping. In a small bowl, mix flour, sugar, cinnamon, and salt. Add in your melted butter, stirring until crumbles form. Place in the fridge to chill while you make the batter
- In a medium bowl, add both sugars and lemon zest and give a quick mix. Add in flour, baking powder, and salt, mixing again.
- Add in one tablespoon of your softened butter at a time, mixing in between each addition. If using a stand mixer, keep it running on low while you drop in your butter one piece at a time
- Add in your eggs and mix completely. Then mix in your vanilla and sour cream
- Rinse your blueberries and lightly pat dry. Add them to a bowl with 1 tbsp of flour, tossing them until coated
- Set aside ½ cup of your blueberries and pour the rest into your batter, folding them in
- Pour your batter into your prepared loaf pan and spread evenly within. Top with your extra blueberries and very lightly press them into the batter. They don’t have to be fully submerged, just press enough to make them stick
- Remove your crumble from the fridge and sprinkle over the top
- Bake your blueberry loaf for 70 minutes, until a toothpick inserted comes out clean with just a few moist crumbs
- Cool in the pan for 10 minutes. Then run a knife along the edge, remove the bread, and transfer to a wire rack to cool for 45 minutes to an hour
- Slice and enjoy!
