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Latest Comments

Blueberry Muffin Bread Recipe

By: Elizabeth Lampman from
Updated August 09, 2017
Blueberry Muffin Bread Recipe

This Blueberry Muffin Bread Recipe is perfect for lazy mornings or mornings when you don't feel like making a huge breakfast. This easy bread recipe is so delicious and tastes just like a blueberry muffin! Spread a bit of tasty jam on top or eat it with your favorite yogurt and a piece of fruit for a healthy start to your day. This is the perfect recipe for busy mornings because you can easily grab a slice or two, wrap them up, and run our the door. This bread also tastes amazing paired with a simple cup of coffee.

Yields: 1 Loaf

Chilling Time: 10 min

Baker's Presentation Tip:

"Reserve a small handful of Blueberries for after the batter is poured into the loaf pan. Gently press them into the top to make the loaf look prettier. Trust me."

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I love blueberry muffins and this bread version looks delicious. It really looks like the ratio of bread to blueberries is weighted heavily on the side of the blueberries. We should have a good crop of blueberries this year and I'll definitely be making this up. I'll have to try BeckySue's suggestion of subbing some of the flour for wheat germ.

There are so many blueberries in this bread. Two cups for one loaf! That is double what many recipes call for. I always bake with unsalted butter and have never had a problem. You could always add a little salt to the batter, but I don't think it is needed. Great blueberry flavor!

I make a very similar recipe using fresh cranberries. The milk gives the finished product a really nice texture. I also like to add a bit of lemon rind to the batter. Lemon flavor goes well with the blueberries and adds a zesty taste.

This loaf reminds me of the giant, delicious blueberry muffins from costco! Here's an at-home version that's an easy breakfast or dessert recipe. I really love the tip about adding wheat germ! It's not the easiest ingredient to incorporate into desserts, so thank you for the suggestion!

This loaf looks delicious! I always freeze alot of blueberries in the summer when they are in season, and baking this would be like a slice of summer! This cake would be great to pack in school lunches, with a cup of tea or coffee, or to bring to sa bake sale. I wonder if I could make these into muffins also? I'm guessing I would just have to shorten the baking time, but that would make a great snack-on-the-go!

This is so easy and looks beautiful with the fresh blueberries throughout! I like to make mine a little more healthier, so I swapped 1/4 cup of the flour for wheat germ. This gives it some fiber and extra nutrients without being too heavy. I find that a little wheat germ swapped for flour works better for me than whole wheat flour in baking.


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