This Blueberry Muffin Bread is my favorite blueberry muffin recipe baked into a loaf pan with a streusel crumb topping. Loaded with blueberries and a crumble topping, you will want to devour every slice of this blueberry bread!
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Blueberry Muffin Bread
Servings: 1loaf
Calories: 389kcal
Author: Nikki Gladd
Ingredients
For the loaf batter:
1 ½cupsall-purpose flour, plus 1 heaping tablespoon for blueberries
¾cupgranulated sugar
2teaspoonsbaking powder
½teaspoonsalt
½cup(1 stick) unsalted butter, melted
⅓cupbuttermilk or milk
1largeegg
1largeegg yolk
1teaspoonvanilla extract
2cupsfresh blueberries(or frozen -- thawed, drained and dried)
For the streusel topping:
3tablespoonsvery cold unsalted butter, diced
½cupall-purpose flour
3tablespoonsgranulated sugar
Instructions
Adjust an oven rack to the center of the oven. Preheat oven to 350°F. Grease 9x5 loaf pan with nonstick spray. (I prefer Baker's Joy.)
For the loaf batter:
In a large mixing bowl, whisk together the flour, sugar, baking powder and salt; set aside.
In a separate medium mixing bowl, whisk milk, eggs and vanilla until thoroughly incorporated. Slowly stir in the melted butter.
Pour the wet ingredients all at once into the bowl with the dry ingredients. Stir gently with a wooden spoon or rubber spatula.
In a small bowl, gently toss the heaping tablespoon of flour with the blueberries until evenly covered. Carefully fold the blueberries into the batter. Spread the batter into the prepared loaf pan.
For the streusel topping:
In a small bowl, combine all three streusel ingredients together. Rub together with your fingers until evenly crumbly. Sprinkle evenly over top of batter.
Bake:
Bake the loaf for 55 minutes to 1 hour and 5 minutes, or until toothpick inserted in center comes out clean and top is slightly golden.
Remove from oven and let cool in pan for 20 minutes. Remove from pan and transfer loaf to wire rack to cool completely before slicing.
Storage:
Store on countertop at room temperature tightly wrapped in plastic wrap for up to 3 days.
To freeze, allow to cool completely then cut into thick individual slices. Line slices in single layer on baking pan and freeze for 20 minutes. Transfer slices to freezer bag and keep in freezer for up to 1 month. To thaw, allow individual slices to come to room temperature on countertop or microwave for 10 seconds.