Description
This moist, tender blueberry muffin bread tastes just like your favorite bakery-style muffins—bursting with juicy berries and topped with a sweet crumb topping. It’s the perfect make-ahead breakfast or anytime treat.
Ingredients
For the Bread:
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1/2 cup (1 stick) unsalted butter, softened
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1/2 cup granulated sugar
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1/4 cup brown sugar
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2 large eggs
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1/2 cup milk
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1/3 cup sour cream or yogurt
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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1 1/4 cups fresh or frozen blueberries (tossed in 1 tsp flour)
For the Crumb Topping (optional):
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2 tbsp butter, melted
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1/4 cup brown sugar
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1/4 cup flour
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Pinch of cinnamon
Instructions
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Preheat Oven:
To 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment. -
Make Batter:
Cream butter and sugars. Add eggs, milk, sour cream, and vanilla. Mix in dry ingredients until just combined. Fold in blueberries. -
Make Topping (Optional):
Mix melted butter, brown sugar, flour, and cinnamon until crumbly. -
Assemble & Bake:
Pour batter into loaf pan. Sprinkle crumb topping on top. Bake 50–55 minutes or until a toothpick comes out clean. -
Cool & Serve:
Let cool in pan 10 minutes, then transfer to a wire rack. Slice and enjoy!
Notes
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Use frozen blueberries straight from the freezer to prevent bleeding.
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Swap sour cream for Greek yogurt for added protein.
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Add lemon zest for a fresh citrus twist.
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Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 280kal
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g