Blueberry Muffin Bread

Blueberry Muffin Bread tastes like a classic blueberry muffin in loaf form. Toasted almond crumb topping adds a lovely layer of texture and flavor.

A sliced loaf of blueberry muffin bread with crumb topping

Anyone else hate washing muffin tins, or is it just me? So why not just pop that muffin batter in a loaf pan and make it into bread? One pan (that can go into the dishwasher) and you get a delicious, moist loaf of blueberry muffin bread instead of scrubbing out 3 million individual muffin cups.

This easy muffin bread ticks all of the boxes, with a bonus streusel topping if that’s your thing. And if you’re allergic to almonds (or just not a fan!), you can leave them out of the crumb topping altogether.

A sliced loaf of blueberry muffin bread with crumb topping

How to Make Blueberry Muffin Bread

  • Begin by greasing a 9″ loaf pan and preheating the oven to 350°F.
  • Spread the almonds on a baking sheet and toast them in the oven for 8-10 minutes, or until they are golden brown and fragrant.
  • Cream the 6 Tbsp. of softened butter and 3/4 cup sugar together until they are smooth and creamy. Beat in the two large eggs with the vanilla and almond extracts.
  • Stir together the 2 cups of flour, 1 1/2 baking powder, and 1/2 tsp. salt in a separate bowl.
  • Add half of the dry ingredients to the butter wet and combine thoroughly. Beat in the 1/2 cup of milk until it’s thoroughly combined.
  • Mix in the rest of the dry ingredients until you have a smooth batter with no lumps.
  • Fold in the two cups of blueberries. Spread the batter in the greased loaf pan.

Crumb Topping Directions:

  • In a separate bowl, mix together the cup of flour, Tbsp. of cinnamon, and 1/3 cup of white and brown sugar.
  • Add in 8 Tbsp. of melted butter. Stir until the mixture is clumpy and there’s no dry sugar or flour.
  • Stir in the toasted almonds and sprinkle the mixture over the top of the blueberry muffin bread batter.

Baking Your Blueberry Muffin Bread

  • Bake the muffin loaf for about an hour to an hour and fifteen minutes. Check it after 45 minutes to see if the top is browned. If it’s a deep golden brown color, cover the loaf with foil to prevent it from burning. Continue baking until a toothpick inserted in the center comes out clean or with just a few moist crumbs on it.
  • Remove the blueberry muffin loaf from the oven and allow it to cool in the pan for at least 30 minutes, or until it can be touched without burning you.
  • Carefully tip the bread out onto your hand, then turn it over so the bottom is resting on a cooling rack. Some of the crumb topping will fall off when you remove the loaf from the pan, but you can replace those bits while it finishes cooling.

Recipe Notes & Tips

  • If you have an almond allergy, you can make this loaf nut allergy friendly by removing the almond extract and not adding the toasted almonds to the crumble topping. It will still be delicious!
  • To make sure your bread is completely baked, insert the toothpick several places across the top of the loaf when checking for doneness.
  • Depending on the exact size of the top of your loaf pan, you may end up having some extra crumb topping mixture.

Blueberry Muffin Bread Video:

This recipe was originally shared on April 23, 2018 and updated and republished on March 12, 2021

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A sliced loaf of blueberry muffin bread with crumb topping

Blueberry Almond Muffin Loaf


  • Author: Rebecca Neidhart
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 1 9″ loaf (about 8 servings) 1x

Description

Blueberry Muffin Bread tastes like a classic blueberry muffin in loaf form. Toasted almond crumb topping adds a lovely layer of texture and flavor.


Ingredients

Scale
  • 6 Tbsp. soft butter
  • 3/4 cup (150 g) white sugar
  • 2 large eggs
  • 2 tsp. almond extract
  • 1 tsp. vanilla extract
  • 2 cups (280 g) all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup (4 oz.) whole milk
  • 2 cups blueberries

     

    Crumb Topping

  • 1/2 cup sliced almonds
  • 1 cup all-purpose flour
  • 1/3 cup white sugar
  • 8 tablespoons salted butter, melted
  • 1 tsp. cinnamon

Instructions

Begin by greasing a 9″ loaf pan and preheating the oven to 350°F.

Spread the almonds on a baking sheet and toast them in the oven for 8-10 minutes, or until they are golden brown and fragrant.

Cream the 6 Tbsp. of softened butter and 3/4 cup sugar together until they are smooth and creamy. Beat in the two large eggs with the vanilla and almond extracts.

Stir together the 2 cups of flour, 1 1/2 baking powder, and 1/2 tsp. salt in a separate bowl. Add half of the dry ingredients to the butter wet and combine thoroughly. Beat in the 1/2 cup of milk until it’s thoroughly combined, then mix in the rest of the dry ingredients until you have a smooth batter with no lumps.

Fold in the two cups of blueberries. Spread the batter in the greased loaf pan.

In a separate bowl, mix together the cup of flour, Tbsp. of cinnamon, and 1/3 cup of white and brown sugar. Add in the 8 Tbsp. of melted butter and stir until the mixture is clumpy and there’s no dry sugar or flour. Stir in the toasted almonds and sprinkle the mixture over the top of the blueberry muffin bread batter.

Bake the muffin loaf for about an hour to an hour and fifteen minutes, checking it after 45 minutes to see if the top is browned. If it’s a deep golden brown color, cover the loaf with foil to prevent it from burning. Continue baking until a toothpick inserted in the center comes out clean or with just a few moist crumbs on it.

Remove the blueberry muffin loaf from the oven and allow it to cool in the pan for at least 30 minutes or until it can be touched without burning you. Carefully tip the bread out onto your hand, then turn it over so the bottom is resting on a cooling rack. Some of the crumb topping will fall off when you remove the loaf from the pan, but you can replace those bits while it finishes cooling.

  • Category: Breads
  • Method: Baking

Keywords: muffin bread, blueberry muffin bread, muffin loaf, crumb topping, almond

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3 thoughts on “Blueberry Muffin Bread”

  1. Pingback: Blueberry Buttermilk Muffins - Good Things Baking Co

  2. Hello! I want to make this but I um…strongly dislike almond extract. Will omitting it alter the taste too much?

    1. Rebecca Neidhart

      Hi Kisha! It will still taste great, even without the almond extract. You can also not add the toasted almonds to the crumble topping if you’d rather not have them also. Happy Baking!

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