The Best Blueberry Muffin Loaf

has been a bit crazy for the last two weeks, so I haven’t had much time to bake. But today with some beautiful much needed rain falling and I bit of a respite from the heat, this uncomplicated quick Blueberry muffin loaf was the perfect thing to make. It is moist and tangy, and it literally falls apart with softness.  Make it as a loaf or in muffin cases, but either way you are going to be hooked, its great for breakfast, tea or an afternoon snack.  Pack it full of plump blueberries to give your day a powerful antioxidant boost.  

I’m crazy about this recipe – the smell, the taste, the colour, its all too delicious for words, or maybe it’s because I can’t get enough of berries that I love it so much.

Although I love fresh berries, the frozen ones are great to put into baking, as the colour doesn’t bleed out into the cake.  If you live in South Africa, Food Lover’s Market sell THE best frozen berries.  Each berry is frozen perfectly and they are packaged in tubs to protect them from being squashed, which is great because you can pick out the exact number you need.  Other suppliers seem to throw them into packets and half the berries are mushed, and the other half frozen to each other ( my pet hate).

I captured these gorgeous blueberries growing in pots at the OC County Fair.  How beautiful are they. I would love to have a bush growing in my garden, but am not sure whether they even grow in my climate.  Anybody out there know anything about blueberry cultivation?

growing blueberries

growing blueberries


  • The trick to keeping your blueberries whole and not juicing out into your muffin or loaf, is to add them frozen to your mix.   They must be lightly folded in to keep them whole and this way you are assured of a great bake with whole berries, instead of a mushy purple muffin.
  • Make sure your loaf tin is greased and lined with paper and is 100% cool before taking it out of the loaf tin as this is an extremely soft textured loaf.
  • If you are making this in muffin cases, make sure to spray the case with a cooking spray.
  • Cooking time for muffins 30-40 minutes at 175ºC

blueberry muffin loaf

4.5 from 2 votes
Blueberry Muffin Loaf or Muffins
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

Make this as a loaf or as muffins

Course: Baking
Cuisine: English
  • 115 g butter , softened
  • 3/4 cup sugar
  • 1 egg
  • 2 tsp vanilla essence
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1 1/2 cups frozen blueberries
  1. Preheat your oven to 175ºC/350ºF .
  2. Grease an 8 x 4 loaf tin with butter and then sprinkle sugar inside.
  3. Beat the butter and sugar until light and fluffy.
  4. Beat in the egg and vanilla essence.
  5. Combine the flour, baking powder and salt in a separate bowl.
  6. Add the flour mix alternatively with the buttermilk in small amounts at a time, starting with flour and ending with the buttermilk.
  7. Fold in the frozen blueberries (do not defrost them)
  8. Bake for 50 -60 minutes or until a skewer comes out clean when inserted into the centre.
  9. (If you are making this in muffin cases, spray the cases with cooking spray and cook for 30-40 minutes)
  10. Cool on a wire rack.


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  • Reply Eric March 9, 2017 at 5:55 PM

    A must try….its delicious with Tea or Coffee

  • Reply Lolita March 9, 2017 at 9:25 PM

    I say Yes to anything with berries

  • Reply Frank Moseley March 9, 2017 at 9:29 PM

    Traditionally blueberries grow well in areas with colder climates but there are new varieties that will grow in warmer areas as well as coastal regions. I hope that is helpful

  • Reply bianca March 10, 2017 at 4:29 AM

    The recipe doesn’t include the flour, can you please advise? Thanks 🙂

    • Reply Shades of Cinnamon March 10, 2017 at 6:58 AM

      Sorry for the typo Bianca, I have amended the recipe – 2 cups of flour. I hope you enjoy it

  • Reply ratna March 12, 2017 at 9:20 AM

    Love blueberries. I have a bush in my yard. They grow well in my USDA 2a zone garden.

  • Reply Sugar et al. March 16, 2017 at 5:13 AM

    What a beautiful loaf! I can almost taste it and smell it from here.

    • Reply Shades of Cinnamon March 16, 2017 at 2:07 PM

      Yes it smells great. It is plain and simple which is often such a treat to not have to think about anything complicated. Lots of love

  • Reply Francisca Lobo March 19, 2017 at 4:46 PM

    Have to try that one! =)
    Here in Porto, Portugal, we have lots of blueberry plantations. This bush really likes our weather, it grows easily so anyone can have one at home. We even have a blueberry fair.
    Really like your work.

    • Reply Shades of Cinnamon March 19, 2017 at 6:49 PM

      Hi Francisca, so clearly a mediterranean climate is what blueberries like. You are so lucky to be able to grow them, I don’t know of any places where they grow in South Africa. Thanks for visiting my blog, and I hope you enjoy what I have to offer. Have a lovely week.

  • Reply Ruby & Cake March 20, 2017 at 7:48 AM

    Love blueberries! Just finished our current harvest of them and have a few languishing in the freezer so would love to try this. A general rule for blueberries is if you can grow Azaleas you will be able to grow blueberries. They also like to grow in a raised mound of soil and love full sun.

    • Reply Shades of Cinnamon March 20, 2017 at 7:14 PM

      Hi Ruby, thanks for that information – I am going on a hunt for some bushes, although I have never seen any here where I live. Azaleas grow beautifully here so obviously they both need an acid soil. Have a wonderful week. xxx

  • Reply Theresa December 3, 2017 at 6:57 PM

    The loaf is light and airy. I had to substitute buttermilk with a mixture of yoghurt and milk but it came out with a nice flavor and I would definitely make this recipe again! My toddler gives it 5 stars!

    • Reply Shades of Cinnamon December 4, 2017 at 6:53 AM

      Glad you little one loved it Theresa. Lovely to hear from you

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