My favorite blueberry muffin recipe was transformed into blueberry muffin bread! It’s moist, full of luscious blueberries, and sprinkled with sparkling sugar for a light, sweet crunch. Next, try my blueberry oatmeal bars.

Let’s speak about blueberries for a minute.

They’re so unnoticeable. Little blue, matte, unobtrusive spheres. They resemble miniature Death Stars, right down to the vulnerable aperture; perform a Google search of the two side by side, I swear.

I’m still astounded that when cooked, they can erupt into small purple works of beauty.

The hue always gets to me, like if I’ve forgotten what it looks like. It’s what gave the whipped cream in my meringue nests such a lovely purple hue. I believe this is one of the reasons I like preparing blueberry muffins. The color contrast is stunning!

Last weekend, I wanted blueberry muffins but also bread, and I felt that eating both blueberry muffins and bread would be carb and starch overload.

Why not make bread from my fave blueberry muffin recipe now?

Ingredients for blueberry muffin bread

• 2cupsall-purpose flour
• 2teaspoonsbaking powder
• 1 teaspoonsground cinnamon
• teaspoonsalt
• 1egg
• cupgranulated sugar
• cupbuttermilk
• cupcanola oil,or vegetable oil
• 1teaspoonsvanilla extract
• 2cupsfresh or frozen blueberries,(1 pint)
• Zest of one lemon
• Sparkling sugar,for garnish

How to make blueberry muffin bread

1. Preheat the oven to 350 degrees Fahrenheit. Nonstick spray a 95-lb bread pan (aff link). Set aside. If preferred, dust with a little dusting of all-purpose flour to assist avoid sticking.
2. In a large mixing basin, combine the flour, baking powder, cinnamon, and salt. Place aside.
3. Don’t overmix the eggs and sugar in a medium mixing dish! Whisk until everything is blended.
4. Whisk in the buttermilk, oil, and vanilla extract until just blended.
5. Combine the egg and flour mixtures. You don’t want to overmix; simply whisk until all of the flour is integrated.
6. Fold in blueberries and lemon zest gently until barely incorporated.
7. Pour the batter into the prepared pan. Optional: Sprinkle with a little sparkling sugar on top.
8. Bake for 60 minutes, or until a toothpick inserted comes out clean.
9. Allow it cool in the pan before inverting to carefully remove it. Slice and serve with a pat of butter.

How blueberry muffin bread is different from my muffin recipe

• I adjusted the temperature and cooking time slightly.
• I changed the ingredient amounts to fit the loaf shape rather than tiny individual muffins.
• I used buttermilk instead of ordinary milk and added some lemon zest.

Temperature & Time

For my muffins, I start at 425 F and then reduce to 375 F to make them large and fluffy.

Turn the temperature down to 350 F for this bread since it will be baked for more than twice as long (60 minutes against 28 minutes for the muffins).

The interior will remain moist, but the top will have a lovely crunch and may create large, gorgeous crevasses of blueberry-y muffin-y deliciousness.

It will be somewhat more thick than the muffins, but not in a manner that makes you feel stuffed. I nearly prefer it over muffins since there is more surface area for butter slabs.

Oh, warm, melty butter how I love you so

Consider getting up before everyone else in the house on Saturday morning and making this one, allowing the aroma to flow into their beds and luring them awake.

Originally published in 2015, this edition will be reprinted in August 2021 with updated photographs and instructions.