Homemade Blueberry Muffin Loaf – A Delightful Twist on a Classic Treat

Leftover blueberries? Don’t toss ‘em—turn them into something magical. This homemade blueberry muffin loaf came to life after I had a bowl of berries leftover from a fruit pizza. And let me tell you, it may be one of my new favorite bakes. Moist, bursting with blueberries, and topped with a golden crumb, it’s everything you love in a muffin—just in loaf form.

It was my first time making this from scratch, and now I’m wondering why I waited so long. The best part? You don’t need any fancy techniques or equipment. Just a bowl, a spoon, and a little love.

🥞 Ingredients

For the Loaf:

• 1½ cups all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, melted and cooled
• 2 large eggs
• ½ cup sour cream or plain yogurt
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (tossed in 1 tbsp flour)

For the Crumb Topping:

• ⅔ cup all-purpose flour
• ⅓ cup granulated sugar
• ⅛ teaspoon salt
• 4 tablespoons butter, melted

👩‍🍳 How to Make a Blueberry Muffin Loaf

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Combine the wet ingredients. In another bowl, whisk the melted butter, eggs, sour cream (or yogurt), and vanilla until smooth.
4. Bring it all together. Add the dry ingredients to the wet and stir until just combined—don’t overmix. Gently fold in the floured blueberries.
5. Pour and top. Pour the batter into the prepared loaf pan and smooth the top. In a separate bowl, combine crumb topping ingredients until crumbly and sprinkle over the batter.
6. Bake. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
7. Cool and slice. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.

✨ Tips for the Best Blueberry Muffin Loaf

• Flour the berries. This keeps them from sinking to the bottom.
• Use sour cream or yogurt. It adds moisture and a subtle tang.
• Don’t skip the crumb topping. It adds texture and a sweet finish.
• Freeze for later. Slice and freeze for easy breakfast treats all week.

🥑 Variations to Try

• Lemon zest for a bright citrus twist
• Swap blueberries for raspberries or chopped strawberries
• Add nuts like walnuts or pecans for crunch
• Drizzle with glaze made from powdered sugar and lemon juice

Homemade Blueberry Muffin Loaf

This easy, moist blueberry muffin loaf is a delicious way to use up leftover berries and makes the perfect breakfast or snack!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Ingredients

  

• For the Loaf:
• - 1½ cups all-purpose flour
• - ½ cup granulated sugar
• - ½ tsp baking powder
• - ¼ tsp baking soda
• - ¼ tsp salt
• - ½ cup unsalted butter melted and cooled
• - 2 large eggs
• - ½ cup sour cream or plain yogurt
• - 1 tsp vanilla extract
• - 1 cup blueberries tossed in 1 tbsp flour
• For the Crumb Topping:
• - ⅔ cup all-purpose flour
• - ⅓ cup granulated sugar
• - ⅛ tsp salt
• - 4 tbsp butter melted

Instructions

 

• Preheat oven to 350°F. Grease or line a 9x5 loaf pan.
• In a bowl, whisk together dry ingredients.
• In another bowl, whisk together melted butter, eggs, sour cream, and vanilla.
• Stir dry ingredients into wet just until combined.
• Fold in floured blueberries.
• Pour into loaf pan and top with crumb topping.
• Bake for 50–60 minutes or until a toothpick comes out clean.
• Cool in pan 10 minutes, then move to wire rack.

Notes

- Great for freezing. Slice before storing.
- Substitute lemon zest for extra brightness.