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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
The end result was delicious but even baking it’s for 15 min over the directions, the bread was too heavy and moist.
I would try it again with much less yogurt.
Hi Cheryl,
Thanks for trying this recipe and your comment. Sorry to hear it was so heavy and moist. Let me know if you make again with adjustments!
Regrettably I think this recipe still needs a few tweaks. It needed significantly longer in the oven than an hour, even when using my toaster oven which runs on the hotter end. It also didn’t seem to rise very much and was quite dense/gluey despite following the directions. I bake quite a bit, so I’m familiar with over mixing, and I definitely didn’t over mix. The flavor is excellent, but definitely not a light and fluffy loaf.
Hi Clare,
Thanks for trying this recipe and sharing your feedback, sorry to hear you didn’t love it. I am not familiar with baking in a toasted oven, so maybe that could have been a little issue?
This was delicious! My family loved it! We will definitely make it again 🙂
Hi Jillian,
Awesome! Love to hear you enjoyed this recipe, thanks a bunch for giving it a try! xx
Hi Tieghan!
I just wanted to say how thrilled I am to see your Blueberry Muffin Bread recipe! It looks absolutely scrumptious and I love that it combines the best of both worlds—muffins and bread! The addition of Greek yogurt and blueberry jam sounds like a game changer for flavor and moisture.
I appreciate how easy you’ve made it with just one bowl, perfect for those busy mornings when I want something delicious without the fuss. I can’t wait to bake this and enjoy it warm with a pat of butter!
Thank you for sharing such a delightful recipe just in time for berry season!
Thank you so much!! I hope you love this recipe, please let me know if you give it a try! Have the best week! xx
Will this recipe work with gluten free all purpose flour?
Hi Kari,
Yes, that should work nicely for you. I hope you love this recipe!
So good!! The topping adds just the right amount of crunchy sweetness! Should it be stored in the refrigerator or countertop? I’m already planning to make it again this week!
Hi Barbie,
Happy Monday! So glad to hear this recipe was enjoyed, thanks for making it and your comment!! I just store on the counter in an airtight container:)
What makes this “high protein”? It’s approx 3-5g of protein. Would love to hear your thoughts on how you determine what high protein is! 🙂
Hey Janet! All I mean is that this is a higher protein muffin bread than most other recipes as it uses 3 eggs and an entire cup of Greek yogurt! I will clarify that in the recipe now. Hope you love the bread! Happy Monday!!
Very tasty – topping was great…would make it again. Had to bake mine an additional 20 minutes b/c it was not set after 60 mins.
Thanks so much, Michele! So glad to hear this recipe turned out well for you! Happy Sunday! xx
Would you adjust this at all to high altitude? I love at 9,000+ feet
Hi Carley,
No need to adjust anything, you can follow the recipe as written:) Please let me know if you have any other questions! xx
How much protein per serving do you consider adequate to be advertised as a high protein food? This seems quite low, and I’ve noticed anything you add Greek yogurt or a couple of eggs to you seem to classify as high protein.
Hey Mike! All I mean is that this is a higher protein muffin bread than most other recipes as it uses 3 eggs and an entire cup of Greek yogurt! I will clarify that in the recipe now. Hope you love the bread! Happy Monday!!
I noticed that you say to use salted butter in this recipe and I think I’ve also seen some interviews or blogs where you swear by salted butter – but your flat lays and videos almost always use unsalted butter? Are you using salted in your testing and just not trying the final batch you make for the videos? Can you confirm for me please, I’d love to make this but don’t want to ruin my flavors by adding too much salt!
Hi Shelby,
Yes, I love using salted butter, I think it adds so much flavor to both sweet and savory recipes. Sometimes, I will use whatever I have on hand:) I recommend following this recipe as written using the salted butter. I hope this helps!
When you use unsalted, how much extra salt do you add?
Typically 1/4 teaspoon.
My loaf came out very wet and didn’t rise much. Do you know what would have caused that?
Hi Shaunna,
Sorry to hear this, was there anything you may have adjusted in this recipe? Any chance your baking powder was old? Did you use a metal or glass baking pan? Let me know:)
Made this late last night and took it to work this morning…
I sliced it thick and microwaved low for that “just out of the oven warmth” during coffee break, with everyone loving it.
I reduced the sugar from 165grs to 110grs using caster sugar instead of brown, with great “not too sweet” results.
Loved the great full description details of method from Tiguan, yet would have also appreciated details concerning how long to leave in loaf pan before removing to cool, and how to store (does it freeze?) as well as celsius temperature since I live in Europe.
In closing I’d like to say, I will surely make again.
Hi Angie,
Thanks so much for trying this recipe, I’m so glad to hear it was delicious! I let cool for about 10 minutes before removing from the pan. You can store in an airtight container on the counter. You can definitely freeze this if you like. Have a great weekend!
Perfect. I followed the recipe exactly. Very moist & not overly sweet! Yum!!!!
Thanks so much, Patty!! Love to hear this bread turned out nicely for you, I appreciate you giving it a try! xx
This is the best blueberry bread I’ve ever had! Perfect amount of salty, sweet, and tart from the blueberries 💙
Hey Elizabeth,
Wonderful!! Thanks so much for making this recipe, so glad to hear it turned out nicely for you! Have the best weekend:)
It turned out very dense, I followed recipe exactly.
Hi Jane,
Thanks for trying this recipe and sharing your feedback. Sorry to hear the bread turned out dense for you. Any chance the batter was over-mixed? Let me know how I can help!
Could you tell me what makes this high protein? I’m seeing that it’s approx 3-5g of protein per serving…am I missing something? Would love to hear how you determine if something is high protein or not!
Hey June! All I mean is that this is a higher protein muffin bread than most other recipes as it uses 3 eggs and an entire cup of Greek yogurt! I will clarify that in the recipe now. Hope you love the bread! Happy Monday!!