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loaf of blueberry muffin bread split in half on top of full slice of bread

Blueberry Muffin Bread

Yield: 15 slices
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • ⅔ cup (151 g) plain Greek yogurt or sour cream
  • ⅓ cup vegetable, canola or avocado oil
  • ⅓ cup (71 g) lightly packed brown sugar
  • ⅓ cup (71 g) granulated sugar
  • 1 large egg
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 ¼ cups (178 g) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (113 g) fresh blueberries (see note for frozen)
  • 1 tablespoon all-purpose flour
  • 2 tablespoons coarse sugar

Instructions 

  • Preheat the oven to 350 degrees F. Lightly grease an 8 1/2 X 4 1/2-inch loaf pan (or you can line with parchment with an overhang on the two long sides and lightly grease parchment).
  • In a large bowl, whisk together the yogurt (or sour cream), oil, brown sugar, granulated sugar, egg, lemon zest, and vanilla extract until well-combined.
  • Add the flour, baking soda, and salt, and mix a couple turns with the spoon or spatula until the batter starts to come together but there are still a few dry streaks.
  • In a small bowl, toss the blueberries with the 1 tablespoon flour until evenly coated. Add the blueberries (and any remaining flour) to the batter. Stir gently with a rubber spatula until the batter is just combined and the blueberries are evenly distributed through the batter.
  • Spread the batter evenly in the prepared pan. Sprinkle the top evenly with coarse sugar.
  • Bake for 50-55 minutes until a thin knife or toothpick inserted in the center of the loaf comes out clean or with moist crumbs. Add additional baking time as needed.
  • Let cool completely before slicing and serving.

Notes

Blueberries: I haven't tried this recipe with frozen blueberries (yet). But my recommendation would be to use the blueberries frozen; don't thaw first. Toss the frozen blueberries with flour as described in the recipe.