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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
This is one of my favorite HBH recipes. I love to make it as a special treat for my family and every time I bring it to a potluck folks always ask for the recipe. I use King Arthur Golden Flour (white whole wheat) and it comes out with the nutty taste of whole grain flour without the heaviness.
Thank you SO much Megan! I am so glad you enjoyed this recipe! And makes me even happier to know that the whole fam is enjoying it! xT
Oh my gosh this was AMAZING! Made it tonight and literally cut it within minutes of it coming out of the oven and put vanilla ice cream on top-definitely a keeper!
Hi Ashley,
Awesome!! I’m so glad to hear you enjoyed this bread, thanks a lot for making it:) Have a great weekend! xx
How could I make this as muffins and not a loaf? (Cook time and temp?) thank you! Love the loaf version!
Hi Greer! I would bake muffins for about 18-25 mins depending on how quickly you’re oven cooks! Start checking at 18 mins to make sure the muffins don’t overbake! 🙂 xT
This was delicious!!! Followed the recipe perfectly and absolutely love this!!! Will definitely make again and again.
Hi Michelle,
Thanks so much for making this recipe! I’m so glad to hear it turned out well for you! Have a great day!
I liked this a lot! Followed the recipe as is and thought it turned out great. I might try it with a little lemon next time!
Hi Justine,
Amazing! Love to hear this recipe turned out nicely for you, thanks for making it! Have a great Memorial Day Weekend!
It was a bit eggy for my liking. I would have preferred a more doughy texture. I’ll try it with one less egg next time. Definitely gives off a French toast feel with the extra egg.
Hi Natalie,
Thanks for trying this recipe and sharing your feedback, so sorry to hear you didn’t love it! Let me know if you try again with less egg! xx
Love the consistency of this! My 4 year old daughter helped me. She insisted on adding sprinkles. It did not disappoint! The whole wheat makes it.
Hey Madeline,
Happy Sunday! So glad to hear this recipe turned out nicely for you! I appreciate you making it and your feedback! xx
I’ve made a number of your recipes and loved them, but this one just didnt come out as well.
I used a toothpick to decide when to take it out of the oven (55 minutes) but the bottom just didnt fully cook, so its a little “gummy” on the bottom…. too bad, looks so pretty!
Hi Teresa,
Very sorry to hear this! Thanks for trying the recipe and sharing your feedback! Have a nice week! xx
Great flavor! I made this for Mother’s day brunch. I used all purpose flour and frozen blueberries. I couldn’t find plain Greek yogurt so I used lemon flavored which I think enhanced the flavor.
I do agree with others about the consistency. I didn’t dislike it, but it was more like a French toast consistency than muffin. Maybe because of the all purpose flour. I would be interested to see how the recipe works with one less egg as has been suggested.
Hey Tracy,
Happy Sunday!💐💕 Love to hear this recipe turned out for you, I appreciate you making it and your comment! xx
I made this exactly per the recipe. My oven and pan are correct and my ingredients were fresh. Tastes good, but it was too moist – didn’t hold together well even after baking extra time. Maybe too many eggs or blueberries. The only thing I changed was the topping – I only put on half of what the recipe made. The whole amount looked like way more than you put on yours. I would not make this again unless I adjusted some things.
Hi Lori,
Thanks for trying this recipe and sharing your feedback, so very sorry to hear it did not turn out for you. xx
Hi! Does this need to be kept in the fridge overnight?
Hi Julia,
Nope, you can store this in an airtight container on the counter:) Please let me know if you have any other questions! xx
Turned out perfectly! Tasted amazing especially with the crumb topping. The First time I used vanilla yogurt and it worked great! I did omit the jam and it was still delicious! Everyone loved it!!
Hi Amy,
Amazing! So glad this recipe turned out well for you, thanks a bunch for making it! Have a wonderful weekend!💐
Hi , looks delicious .. will it freeze well ? Thinking of making several loafs for a beach trip..
Thanks so much, Dorothy! Yes, you can absolutely freeze this! I hope you love this recipe! xx
Hey Tieghan, hope you’re doing great. Could you please suggest how I could convert this to a layered dessert recipe? Thanks in advance!!!
Hi Tahniat,
So sorry, I would not recommend that for this recipe. Here are some other desserts you might enjoy:
https://fett-weg.today/bursting-blueberry-lemon-layer-cake/%3C/a%3E%3Cbr /> https://fett-weg.today/blackberry-lavender-naked-cake/%3C/a%3E%3Cbr /> https://fett-weg.today/blueberry-sour-cream-coffee-cake/%3C/a%3E%3Cbr /> I hope this helps! xT
Tysm for your advice!
Typically i love your recipes but this one just didn’t do it for me. Bread part just not that much flavor maybe some lemon zest would help. Only the top was good with added jam and crunch top.
Hi Jacquie,
Thanks for trying this bread and sharing your feedback, so sorry to hear it was not enjoyed! Have a great week!
I had the same issue as the first couple of commenters. The loaf tasted okay but it was kind of rubbery (I think 3 eggs was too many) it definitely didn’t have the texture of muffins.
Hi Diana,
Thanks for trying this bread and sharing your feedback! So sorry it didn’t have a great texture. xx