Description

This Blueberry Muffin Bread is a moist, flavorful loaf bursting with fresh blueberries and swirls of blueberry jam, topped with a crunchy cinnamon sugar streusel. Combining whole wheat or all-purpose flour with Greek yogurt and melted butter, it offers a delightful balance of tender crumb and sweet-tart fruitiness. Perfect for breakfast, brunch, or an indulgent snack, it’s easy to make and satisfying to enjoy.

Ingredients

Batter

1 stick (8 tablespoons) salted butter, melted
3/4 cup brown sugar
1 cup plain Greek yogurt
3 eggs
2 teaspoons vanilla flavoring
1 1/2 cups whole wheat or all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups fresh or frozen blueberries
1 tablespoon whole wheat or all-purpose flour (for tossing berries)
2 tablespoons blueberry jam

Crunch Topping

1/2 cup dark brown sugar
1 tablespoon all-purpose flour
1 tablespoon cinnamon
2 tablespoons salted butter, melted
1 tablespoon granulated sugar for sprinkling (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5 inch bread pan with parchment paper to prevent sticking and ensure easy removal after baking.
Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, Greek yogurt, eggs, and vanilla flavoring until smooth and well combined.
Add Dry Ingredients: To the wet mixture, add the flour, baking powder, and salt. Stir until the batter is fully combined without overmixing to keep it tender.
Incorporate Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the blueberries into the batter, ensuring an even distribution.
Pour and Add Jam: Pour the batter into the prepared bread pan. If desired, sprinkle the top with granulated sugar for extra crunch. Next, spoon dollops of blueberry jam over the batter and swirl lightly to create streaks throughout the bread.
Prepare and Add Crunchy Topping: In a separate bowl, mix together the dark brown sugar, flour, cinnamon, and melted butter until crumbly. Scatter the clumps evenly over the batter to form a crunchy topping.
Bake: Bake in the preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out clean and the center is set, indicating the bread is cooked through.
Cool and Serve: Remove the bread from the oven and allow it to cool slightly. Slice and enjoy plain or with a spread of butter and a sprinkle of flaked sea salt for added flavor.

Notes

You can use either whole wheat or all-purpose flour based on preference; whole wheat will yield a denser, nuttier loaf.
Fresh or frozen blueberries work well; if using frozen, do not thaw to prevent color bleeding.
The granulated sugar sprinkle on top of the batter before baking is optional but adds a nice texture contrast.
Swirling the blueberry jam lightly creates beautiful streaks without overpowering the batter.
Store leftover bread in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.
For a dairy-free version, substitute Greek yogurt and butter with plant-based alternatives.