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Blueberry Muffin Bread! A fluffy, tender muffin batter made with Greek yogurt and vanilla, swirled with plenty of sweet blueberries and baked into a no-fuss loaf. This whole-grain, higher-protein blueberry bread is extra special, thanks to ribbons of blueberry jam and clusters of cinnamon crumble baked right on top. It’s easier than you’d think (just one bowl!) and the perfect treat to enjoy anytime.
I can’t contain my excitement for this bread! It’s hard to express in words alone—I wish you could see how happy I am to share this recipe, just in time for berry-baking season to kick into high gear.
Spring is here, and summer will soon be on everyone’s minds. Our cravings have already begun to shift from heartier winter dishes to lighter, colorful recipes that are totally no-fuss to create. When the weather is nice, no one wants to be stuck in the kitchen with an overly fussy recipe.
Which is why this blueberry muffin bread is just perfect!
I’ve told you all before just how much I love a home-baked blueberry muffin. In fact, I find them so much better than anything from the bakery or grocery store.
While I love a delicious muffin, making them can feel a bit tedious when I just want to mix up the batter, bake, and be done. Sure, filling muffin molds isn’t hard, but it always takes more time and effort than simply pouring the batter into a single bread pan.
On those no-fuss days, make blueberry muffin bread! It might just be even more delicious than a classic muffin—and it’s definitely easier to make.
Here are the details
Ingredients
- salted butter
- brown sugar
- plain Greek yogurt
- eggs
- vanilla extract
- whole wheat or all-purpose flour – I like to use whole wheat pastry flour
- baking powder
- fresh or frozen blueberries – if using frozen blueberries, do not thaw
- granulated sugar
- blueberry jam
Ingredients for the CRUNCH
- brown sugar
- whole wheat or all-purpose flour
- cinnamon
- salted butter
Steps
Step 1: make the batter
Start with melted butter. I don’t have a microwave, so I melt the butter on the stove to get it to a lightly browned stage.
Then add the butter to a bowl and whisk in the yogurt, eggs, and vanilla extract.
Next, the dry ingredients. I love to use whole wheat pastry flour, but all-purpose flour works great too. Or use a gluten-free blend if needed.
Step 2: the blueberries and the swirl
Before mixing the blueberries into the batter, I like to toss them with a small amount of flour. This prevents the berries from sinking to the bottom of the bread as it bakes.
Then mix the berries into the batter.
Finally, sprinkle a very small amount of granulated sugar over the batter (optional). Then swirl the top with blueberry jam. The extra jam will make the cake really pretty. Don’t skip it!
Step 3: the crunch on top
The cinnamon crunch topping consists of brown sugar, cinnamon, flour, and butter mixed together until clumps form.
Arrange the clumps around the swirls of jam.
At this point, it’s time to bake. This will take about an hour in the oven…which I know is a while. But I promise, the wait will be worth it!
Step 4: serve
You can enjoy this bread warm or cool, though it’s hard to resist slicing into it while it’s still warm—I usually do! I love adding a pat of European-style organic butter and a sprinkle of sea salt flakes.
It’s a wonderful treat!
Helpful Suggestions
You can use whatever berry you love or have an abundance of in the fridge or freezer. Blackberries, raspberries, or a combo of your favorites will all work, and all will be delicious!
Looking for other baking recipes? Here are my favorites:
Chocolate Chip Espresso Yogurt Cake
5 Minute Chocolate Chunk Banana Bread Mug Cake
Maple Banana Bread with Cinnamon Spice Butter
Earl Grey Blueberry Lemon Cake
Lemon Strawberry Dutch Baby with Ricotta Cream
Tahini Butter Chocolate Chip Cookies
Lastly, if you make this Blueberry Muffin Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blueberry Muffin Bread
Servings: 1 loaf
Calories Per Serving: 256 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 stick (8 tablespoons) salted butter, melted
- 3/4 cup brown sugar
- 1 cup plain Greek yogurt
- 3 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat or all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon whole wheat or all-purpose flour
- 1 tablespoon granulated sugar for sprinkling (optional)
- 2 tablespoons blueberry jam
cinnamon crunch
- 1/2 cup dark brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cinnamon
- 2 tablespoons salted butter, melted
Instructions
- 1. Preheat the oven to 350° F. Line a 9×5 inch bread pan with parchment paper.2. In a bowl, whisk together the melted butter, brown sugar, yogurt, eggs, and vanilla. Add the flour, baking powder, and salt. Mix until fully combined. 3. Toss the blueberries with 1 tablespoon flour. Mix the berries into the batter. 4. Pour the batter into the prepared pan. Sprinkle with sugar (optional), then swirl in the blueberry jam, leaving streaks of jam throughout the batter. 5. To make the crunch. Mix the butter, brown sugar, flour, and cinnamon. Arrange the clumps over the batter. Bake for 55-60 minutes or until the center is just set.6. Remove, slice, and enjoy with butter and flaked sea salt.
This post was originally published on April 4, 2025
Hi Tieghan,
Could I substitute the yogurt with Coconut milk and the butter with plant based becel butter to make an non-dairy version?
My daughter can’t have dairy
Hi Cheryl,
I have not tested this. I think your best bet would be to use a dairy free yogurt like CocoJune and then a dairy free butter. Let me know if you give this recipe a try! xx
If you actually do the math, this is not a high-protein item.
Thanks for sharing your feedback, Lee!
Good Morning
Is this correct?
just one serving? Hmmmm. So I don’t get a bite ? lol
thanks. I have to use brown Monk Fruit for sugar and sub to Blackberries and BB jam. He does not like Blue.
Hi Leslie,
The recipe makes 1 loaf:) Please let me know if you have any other questions! I hope you love this bread! xx
OH EHM GEEEEEEEEE
Made this using a thawed frozen triple berry blend instead of blueberries.
Added low sugar strawberry jam swirls to the top.
Baked an hour at 350. Followed recipe to a tee other than above modifications.
Served with warm butter and a touch of salt and it’s heaven!!!
My mom wants to try it tomorrow with ice cream
Pure perfection! Thank you!!!!
Thanks so much, Julie! Love to hear this bread was a hit and thanks for sharing your notes on what worked well for you! Happy Friday! xx
Hi, what size loaf pan?
Hi Sheila,
You will want to use a 9×5 loaf pan:) Please let me know if you have any other questions! xx
Why don’t you have a microwave in your home?
Hi Dolores,
Just not something I felt I needed to have at all times:) Please let me know if you have any other questions! xx
Could you sub Greek Yogurt for anything else? Looks delicious!
Hey Lauren,
Sure, sour cream would also work nicely here. Please let me know if you have any other questions! xT
I’ve been trying to eat more protein and got so excited when i saw this because i love blueberries, but is there an error in the recipe? I see whole wheat flour and Greek yogurt, but together, I’m only seeing about 40 grams of protein with both. If these were muffin, would the yield be 12? Then that would be a little over 3g, which honestly isn’t much. Even if you sliced the loaf into 8 pieces, that’s only 5 grams a serving. Plus, whole wheat isn’t a complete protein and requires a supplement, like peanut butter or something, to complete it. (I know you’re not a nutritionist, lots of people don’t realize this).
Did I miss another ingredient that makes it high protein? I love your recipes and would love a great high protein sweet treat!
Thanks so much, Jessica! There are no other ingredients that are missing from this recipe:) Maybe this recipe has more protein:
https://fett-weg.today/cottage-cheese-chocolate-chip-peanut-muffins/%3C/a%3E%3Cbr /> I hope this helps!!
Can I make it gluten free? Possibly substitute buckwheat flour or 1 to 1 King Arthur flour? I’d love to make it!
Hi Judie,
I would recommend using a gluten free flour like King Arthur. Let me know how this recipe turns out for you. Happy Friday! xx
I’m a bit confused … I see roses in all the pictures, but not listed in the recipe? How do I incorporate the rose petals into the bread? At the same time as the blueberries? Can’t wait to make this, thanks!
Hi Eydie,
The flowers are just for decor, you do not need them for the recipe:) Please let me know if you have any other questions! xx
I just made a homemade blueberry compote last weekend, could I use that in place of the jam for this recipe?
Hey Kellie,
Sure, I bet that would be delicious! Please let me know if you give this recipe a try! Happy Friday! xx
Hi Tieghan! Since I don’t have any am wondering would it change the results if I left out the blueberry jelly? Thanks for the recipe!!
Hi Jenni,
That would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xx
Hi Tieghan, this looks super intriguing. Before I dive in, do you think I can limit the ingredients to just the berries and lose the jam?
Best
Jens
Hi Jens,
Sure, that would be just fine for you to do. I hope you love this recipe! Happy Friday! xx
Didn’t you say you were only going to post 4 recipes a week? This is the 5th this week.
Hi Lindsay,
I did:) I’m working towards that. I hope you love this recipe! xx
This sounds delicious! Do you have a recipe for the blueberry jam?
Thanks so much, Stacie!! I like to use the Bonne Maman brand, it’s delicious! Please let me know if you have any other questions. Happy Friday! xx
It’s a marvel!!!
I just significantly reduced the sugar and didn’t add granulated sugar (diabetic at home). Otherwise, I followed your recipe to the letter. It’s PERFECT!!! I’m going to try it with other fruits because it’s a winner’s bread, everyone loved it, in fact there’s none left, haha.
The gluttons have been there, in short, a big success. A thousand thanks to you.
Hey Bosha,
Happy Friday!! Thank you so much for trying this recipe and your comment, love to hear it was a winner!!