One-Bowl Blueberry Muffin Bread with Cinnamon Streusel
Our latest Customer Flavor Contest winner, Blueberry Muffin nut butter, is dreamy enough to eat straight from the jar… but when baked into this cozy loaf? Next level.
This recipe takes all the best parts of a bakery-fresh muffin — fresh blueberries, warm cinnamon, and a buttery streusel topping — and turns them into a simple, one-bowl bake you can whip up any day of the week. The nut butter brings richness, natural sweetness, and a hint of vanilla-cinnamon flavor that makes each slice taste like it came straight from the oven of your favorite small-town bakery.
Whether you’re making this for a weekend brunch, back-to-school treat, or just to brighten a Tuesday morning, it's for sure to make your kitchen smell amazing and have everyone asking for seconds.
Ingredients
For the loaf:
- ½ cup Blueberry Muffin nut butter
- ⅓ cup coconut sugar
- 1 cup plain Greek yogurt (or dairy-free Greek yogurt)
- 3 eggs
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tbsp baking powder
- 1 tsp salt
- 1 ½ cups frozen blueberries
- 2–3 tbsp blueberry jam (optional, but highly recommended for extra blueberry goodness)
For the cinnamon streusel:
- ½ cup coconut sugar
- 1 tbsp all-purpose flour
- 1 tbsp cinnamon
- 2 tbsp Blueberry Muffin nut butter
Directions
- Prep your pan & oven: Preheat oven to 350°F. Line a loaf pan with parchment paper or lightly grease.
- Mix the batter: In a large bowl, whisk together the nut butter, coconut sugar, yogurt, eggs, and vanilla until smooth. Add the flour, baking powder, and salt, stirring until fully combined.
- Add the blueberries: Toss blueberries with 1 tablespoon of flour in a separate bowl (this keeps them from sinking). Gently fold them into the batter.
- Swirl the jam: Pour the batter into your loaf pan. If using jam, dollop it on top and swirl gently with a knife for beautiful blueberry ribbons.
- Make the streusel: In a small bowl, mix nut butter, coconut sugar, flour, and cinnamon until crumbly. Sprinkle evenly over the loaf.
- Bake: Place in the oven for 25-35 minutes, or until a toothpick comes out clean.
- Serve: Let cool slightly before slicing. Top with butter and a sprinkle of flaky sea salt for bakery-level perfection. Even better? Serve warm with some vanilla ice cream for an extra indulgent summer treat!
