Lemon Blueberry Muffin Bread

Name: Lemon Blueberry Muffin Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup buttermilk; 2 large eggs; Zest of 1 lemon; 1 teaspoon vanilla extract; 1 1/2 cups fresh blueberries; 1/4 cup brown sugar (for topping); 1/4 teaspoon cinnamon (for topping)

Highlighted under: Dessert Lover’s Collection

I absolutely love baking, and one of my favorite creations has to be this Lemon Blueberry Muffin Bread. It captures the essence of those delightful muffins we all adore but in a moist, tender loaf form. Every bite bursts with bright lemon flavor harmoniously paired with juicy blueberries. I find that it’s perfect for breakfast or a sweet snack, and it makes my kitchen smell heavenly! Give it a try, and you might just find that it becomes a staple in your household too!

Created by

Leo

Last updated on 2026-01-25T20:57:28.005Z

When I initially tried to blend flavors for this Lemon Blueberry Muffin Bread, I was amazed by how simple ingredients like tart lemon and sweet blueberries could create such a delightful treat. I thought about how regular muffins can sometimes feel heavy, and I wanted to create something that would be lighter yet still comforting. The key is to balance the sugar with the lemon zest to bring out the brightness in the bread.

After several attempts, I discovered that incorporating buttermilk not only added moisture, but it also gave the loaf a tender crumb. I love adding a crumb topping for an extra crunch; it’s such a nice surprise when you take a bite! Now, this bread quickly disappears during brunch gatherings, and I can’t help but feel proud every time it does!

Why You'll Love This Recipe
The bright lemony flavor paired with sweet blueberries creates a refreshing taste.
The tender crumb texture makes each slice a delight to eat.
Versatile enough for breakfast or a delicious snack anytime!

Elevating Your Muffin Bread Game

To achieve the perfect balance of moisture and flavor, using buttermilk is crucial. It not only tenderizes the bread but also adds a subtle tang that complements the sweetness of blueberries. If you don't have buttermilk on hand, you can create a substitution by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes before using. This will help replicate the acidity and promote a lovely crumb in your loaf.

In terms of the blueberries, using fresh berries will yield the best results in flavor and texture. Frozen blueberries can be used as a substitute, but make sure to fold them in gently to avoid turning the batter blue. Also, toss the blueberries in a bit of flour before adding them to the batter to prevent them from sinking to the bottom during baking. This little tip makes a big difference in ensuring an even distribution throughout the loaf.

Perfecting the Baking Process

When baking your Lemon Blueberry Muffin Bread, it's essential to monitor your oven's temperature closely. Ovens can vary, so if you're not familiar with your oven's quirks, it's worth investing in an oven thermometer. If the bread begins to brown too quickly on the top yet remains undercooked inside, you can tent it with aluminum foil for the latter half of baking. This way, the top won't burn before the center is fully baked.

After baking, cooling is just as important. Allowing the loaf to cool in the pan minimizes the risk of it crumbling when slicing. Store your Muffin Bread wrapped in plastic wrap at room temperature for up to three days. For longer storage, consider freezing individual slices. Simply wrap them tightly in plastic, followed by foil, to preserve freshness. When you’re ready to enjoy, thaw at room temperature or toast directly from frozen for a warm treat.

Ingredients

Gather the following ingredients to get started on your Lemon Blueberry Muffin Bread:

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup buttermilk
2 large eggs
Zest of 1 lemon
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
1/4 cup brown sugar (for topping)
1/4 teaspoon cinnamon (for topping)

Make sure you have everything measured and ready for the best results!

Instructions

Follow these simple steps to make your Lemon Blueberry Muffin Bread:

Preheat the Oven

Start by preheating your oven to 350°F (175°C) and greasing a 9x5 inch loaf pan.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Combine the Wet Ingredients

In another bowl, mix the melted butter, buttermilk, eggs, lemon zest, and vanilla extract until well combined.

Combine Both Mixtures

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Fold in the blueberries.

Prepare the Loaf

Transfer the batter into the prepared loaf pan and sprinkle with the brown sugar and cinnamon topping.

Bake

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy your delicious Lemon Blueberry Muffin Bread fresh or toasted with a touch of butter!

Pro Tips

For an extra burst of flavor, consider adding a glaze made from powdered sugar and lemon juice once the bread has cooled.

Serving Suggestions

This Lemon Blueberry Muffin Bread is a delightful accompaniment to your morning coffee or afternoon tea. To elevate your serving experience, consider spreading a light layer of cream cheese or butter on warm slices. A sprinkle of powdered sugar can also add a lovely touch for brunch gatherings. If you're feeling adventurous, pair it with a citrus glaze by mixing powdered sugar with lemon juice for a zesty finish.

For a more decadent treat, turn slices into French toast! Dip each slice in a mixture of beaten eggs, milk, and a splash of vanilla, then cook on a skillet until golden brown. Serve it with maple syrup or fresh fruit for an indulgent breakfast that’s sure to impress. This versatility makes the muffin bread perfect for any time of day.

Variations and Add-Ins

While the classic Lemon Blueberry combination is a crowd-pleaser, don't hesitate to experiment with flavors. You can substitute the blueberries with other fruits like raspberries or strawberries for a different twist. Dried fruits, such as cranberries, can also be added, giving hints of chewiness that contrast with the soft bread.

For those who love nuts, folding in chopped pecans or walnuts provides a delicious crunch. If you're feeling adventurous, add a drop of almond extract alongside the vanilla for a nutty fragrance that complements the lemon beautifully. These variations allow you to tailor the recipe to your taste or what you have available.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just fold them in frozen and adjust the baking time if needed.

→ How do I store leftovers?

Store any leftover bread in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.

→ Can I double this recipe?

Absolutely! Just make sure you use two loaf pans or adjust the baking time accordingly.

→ Can I make this bread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure other ingredients are also gluten-free.