Bright lemon, juicy blueberries, a delicate and tender crumb, and a crunchy sugar crust make this Lemon Blueberry Muffin Bread Recipe an instant family favorite.
The experience of a muffin in a quick bread, this Lemon Blueberry Muffin Bread is an easy-to-make treat you can enjoy almost any time of day.
Recently, a friend asked me what I’d be doing with my time if I was retired and money was no issue. I quickly replied, “cooking, baking, running, doing friend’s hair, and traveling the world.”
And, for the first time in my adult life, I realized I’m doing for work something which I’d be doing even if it wasn’t for work. I was– and am– so grateful.
And so, this past Sunday — my first full day off in 2 weeks — I woke up only to rush downstairs and instantly start whipping up a new bread recipe I just couldn’t get out of my mind.
Fighting off a head cold, I wanted something light and bright and I wanted something that could hold up for breakfast and snacks in the following days.
So, I grabbed my whole wheat pastry flour, melted some butter, zested and juiced my lemon, and snagged my frozen blueberries and was off to the kitchen races.
What resulted was a Lemon Blueberry Muffin Bread Recipe my Instagram friends insisted I share the recipe and one that reminded me of just how lucky I am to be able to do what I do… and I hope that you, can enjoy this bread and a career (however you define it) you love, too.
This Lemon Blueberry Muffin Bread is…
- Brimming with bright lemon flavor
- Complete with a crunchy sugar topping
- Easy to whip up
- Perfect for a crowd
- … or brunch
- … or dessert
- … or a quiet, all-by-yourself mid-afternoon snack
It’s the perfect sweet treat that’s low on work but high on reward. With just one mixing bowl and 10 minutes of preparation, this sour cream blueberry bread is pretty much made for any celebratory or indulgent moment.
What makes this Lemon Blueberry Muffin Bread great:
Sour cream: this cultured milk product makes the bread super tender and delicate while contributing a bright taste to the bread.
Whole wheat pastry flour: get the whole grain benefits of whole wheat flour with the lightness of white flour with this more delicate, lower protein whole wheat flour.
Lemon zest & juice: lemon zest adds an addicting pop of lemon flavor while the extra lemon juice rounds out the lemon notes and adds some extra moisture to the bread.
Unsalted butter: enjoy indulgent butter flavor and a moist crumb in this blueberry muffin bread thanks to melted unsalted butter.
Granulated sugar topping: is there anything better than a caramelized sugar bread topping? I didn’t think so. Sprinkling just a tablespoon on top bakes up for an addicting & crunchy crust I just can’t get enough of.
Does Lemon Blueberry Bread need to be refrigerated?
Nope! This lemon blueberry muffin bread does not need to be refrigerated. Just seal it up in an airtight container and it will store just fine at room temperature. If you want to refrigerate, however, there is no risk in doing so.
Are fresh or frozen blueberries better for muffin bread?
Both fresh and frozen blueberries work perfectly in this muffin bread recipe so use whatever you have on hand or is the best quality. If it’s the middle of the winter, for example, frozen blueberries can are a great option. If it’s the middle of peak blueberry season in July, though, have at it with fresh berries!
Other recipes similar to this blueberry sour cream bread:
- Fluffy Whole Wheat Waffles
- Protein Breakfast Cookies
- Crunchy Turmeric Granola
- Classic Coffee Cake (Two Ways)
- Vanilla Spiced Coconut Granola
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A delicate bread that has all the texture and goodness of blueberry muffins, this Lemon Blueberry Muffin Bread has a delicate crumb, a crunchy sugar topping, is brimming with bright lemon flavor, and only takes one bowl to make! Serve slices lightly toasted with a light spread of butter for the best brunch or snack!
Use whole wheat pastry flour and full-fat sour cream (not low-fat) for the most tender crumb.
You can use either fresh or frozen blueberries-- whatever looks best! If using frozen, do not thaw them before mixing them into the batter.
- 2 cups (or 230g) whole wheat pastry flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup + 1 tablespoon granulated white sugar, divided
- 1/3 cup unsalted butter, melted and cooled for 1-2 minutes
- 2 large eggs, brought to room temperature
- 3/4 cup sour cream, brought to room temperature
- 2 tablespoons lemon juice
- 1 1/2 teaspoon grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 1/4 cup fresh or frozen blueberries
- Preheat oven to 350 degrees & spray an 8-inch x 4-inch loaf pan with nonstick spray.
- In a large mixing bowl, whisk together the pastry flour, baking powder, salt, and 2/3 cup sugar until combined.
- Add in the eggs, sour cream, lemon juice, melted butter, grated lemon zest, and vanilla extract and whisk in thoroughly for 30-45 seconds, or until no clumps remain.
- Sprinkle blueberries over the batter and fold them in gently with a rubber spatula until the blueberries are just mixed in. Pro-tip: if using frozen blueberries, stop mixing once the berries start streaking blue juice throughout the batter.
- Pour the batter into the loaf pan and sprinkle 1 tablespoon sugar evenly over the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Move the pan to a wire cooling rack and let cool for 5-10 minutes. Turn the bread out of the pan onto the rack and let it cool until room temperature and serve!
1. To bring the eggs to room temperature quickly, just place them in a cup or small bowl and cover with room temperature (not hot) water for 5 minutes.
2. For best results, either weigh or spoon and level your flour in measuring cups.
3. This bread will store in an air-tight container at room temperature for 3-4 days. It will freeze in an air-tight container for 2 months.
4. Whole wheat pastry flour will give you the best end result. I love Bob's Red Mill brand or Whole Food's 365 brand whole wheat pastry flour. If you don't have or can't find, you can do half all-purpose white flour and half whole wheat flour, though I haven't personally tried it yet so I can't guarantee that it would have the same delicate texture.
5. To serve the bread toasted -- toast each slice over low heat for 1.5-2 minutes, or until just browning around the edges. Smear with 1 teaspoon butter and enjoy!
Amount Per Serving Calories 307Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 56mgSodium 212mgCarbohydrates 47gFiber 5gSugar 14gProtein 8g