Blueberry Muffin Bread

For when you just can't be bothered with muffin tins.

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Summer is peak season for blueberry muffins, but also for kitchen laziness (at least, for me!), so on mornings when I don’t want to fuss with muffin tins, this blueberry muffin bread is the perfect easy alt. Jam-packed with berries and crowned with a crackling sugar crust, it’s the perfect treat to enjoy warm from the oven—and continue to nibble on throughout the day.

A blueberry frozen at peak ripeness will always outshine a “fresh” blueberry that’s out of season or that’s been picked prematurely and shipped across the country. So while this blueberry muffin bread calls for fresh, you can (and should!) make it with frozen, if that’s your best option. Here’s a few tips to make sure your frozen blueberries perform to their highest potential:

Keep them frozen. When baking with frozen berries, you’ll generally want to leave them in the freezer until you fold them into the batter. Thawed berries will begin leaching juice, and you’ll end up with berry-marbled batter—which is cute if that’s what you were going for, but very not-cute when you weren’t.

Don’t be alarmed if your batter gets thick. If you’re adding lots of frozen berries into your batter (say, two cups!), the sudden temperature shock may cause your batter to stiffen. Don’t worry; just finish folding those berries in and get that batter in the pan. It will bake just fine.

Expect slightly longer bake times. Because the berries are cold, your bake might be a few minutes longer. When in doubt, follow the indicators in the recipe to determine when the bread is done, and trust your best judgment.

Like any muffin, this bread is at its ultimate deliciousness when it’s fresh and warm from the oven—but if you happen to have leftovers, it’s fabulous griddled in a pan with a little butter the next morning.

Enjoy!

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Blueberry Muffin Bread

(Makes 8-10 servings)

Prep time: 5 minutes

Total time: 1 hour 25 minutes (plus cooling time)

Ingredients

Cooking spray

6 tablespoons (84 g.) unsalted butter, softened

¼ cup (50 g.) light brown sugar

6 tablespoons (75 g.) granulated sugar, plus 1 tablespoon, divided

1 teaspoon pure vanilla extract

½ teaspoon kosher salt

2 large eggs

2 teaspoon baking powder

¼ teaspoon baking soda

1 ¾ cups (210 g.) all-purpose flour, divided

⅓ cup sour cream

3 tablespoons whole milk

2 cups fresh blueberries, divided

Equipment: 8 ½” x 4 ½” metal loaf pan, parchment paper, large bowl, hand-held mixer, flexible rubber spatula

Instructions

1. Arrange the oven rack in the middle position; preheat oven to 350° F. Grease an 8 ½” x 4 ½” metal loaf pan with cooking spray and line with a long piece of parchment paper that extends up and over the two long sides of the pan, creating handles for easy removal.

2. In a large bowl, using a hand-held mixer, beat butter, brown sugar, 6 tablespoons (75 g.) granulated sugar, vanilla, and salt until light and fluffy, 2-3 minutes.

3. Add eggs, one at a time, beating after each addition until fully combined. (The batter will seem to separate, but don’t worry; it will come back together after adding the flour). Add baking powder and baking soda and beat 30 seconds longer.

4. Add about half of the flour to the bowl and mix on low until incorporated. Add the sour cream and milk and continue to mix on low until combined, then add the remaining flour and mix just until no streaks remain. Switch to a flexible rubber spatula and fold in 1 ¾ cups blueberries.

5. Dollop batter into prepared pan and smooth the top, then dot with the remaining blueberries. Sprinkle with the remaining tablespoon granulated sugar.

6. Bake until the bread is risen and golden, and a cake tester inserted into the center comes out clean, 55-65 minutes.

7. Let cool at least 15 minutes in the pan before removing. Slice and serve warm, if you like, or wait until cooled completely.

Originally posted August 2, 2026.