I made this blueberry muffin banana bread loaf on a random Wednesday morning when I had one too many spotty bananas and a serious craving for something warm and bakery-ish. You know the kind of muffin with the golden crumble on top that leaves behind tiny sugar crystals on your fingertips? That’s what I was chasing. But I didn’t want 12 muffins. I wanted a loaf. One that slices thick, packs easy into a lunchbox, and feels like breakfast and dessert.

So this is what came out of it: a mashup between banana bread and the best kind of blueberry muffin. It’s soft, sweet (but not overly), and full of juicy berries and that muffin-top style crumble we all secretly pick off first anyway, influenced by the idea of combining blueberry muffin and banana bread.

Let it cool (or don’t) and slice it up for the week — if it lasts that long.

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Recipe Tips

Don’t skip tossing your blueberries in flour — especially if you’re using frozen ones. This simple step helps prevent the berries from sinking to the bottom of the loaf while baking and gives you a more even blueberry distribution throughout each slice.

Use spotty, overripe bananas — the kind with brown freckles or almost fully browned skins. These bananas are naturally sweeter and softer, which adds more moisture and flavor to this blueberry muffin banana loaf. The spottier, the better.

Avoid overmixing the batter once you combine the wet and dry ingredients. Overmixing activates the gluten in the flour, which can make your bread dense or gummy instead of soft and tender. Stir until just combined and stop.

Don’t overbake — the loaf continues to cook a bit as it cools in the pan, so if your toothpick comes out clean or with just a few moist crumbs, it’s ready. Overbaking can lead to dryness, so check at 50 minutes and keep a close eye from there.

For the best crumble texture, keep your butter or coconut oil cold when mixing it into the topping. This gives you those bakery-style chunky crumbles that hold their shape and crisp up while baking, instead of melting flat into the batter.

Let it cool completely before slicing if you want clean, even slices — the loaf sets as it cools, which helps avoid that banana bread “squish” when cutting. But if you’re impatient (same), go for it while it’s still warm and gooey. Just use a serrated knife.

To level it up: serve slices warm with a pat of grass-fed butter, drizzle of nut butter, or even a spoonful of coconut yogurt and a handful of granola on top. This blueberry muffin banana creation makes it feel like a coffee shop breakfast, minus the $8 price tag.

Ingredient Swaps: No yogurt? ? Use mashed avocado or unsweetened applesauce for a dairy-free moisture boost. No butter? ? Melted coconut oil or even avocado oil works great here. Need it gluten-free? ? Use a 1:1 gluten-free baking flour or oat flour. No blueberries? ? Raspberries or chopped strawberries work beautifully in the muffin banana bread. Want extra protein? ? Sub 1/4 cup of the flour for your favorite vanilla protein powder.

Fridge: Store slices in an airtight container for up to 5 days. Reheat in the toaster oven or microwave for 10–15 seconds.

Freezer: Wrap individual slices in parchment and freeze in a bag or container for up to 2 months.

Meal Prep Hack: Bake Sunday night, slice Monday morning, and enjoy all week with coffee, almond butter, or a smear of Greek yogurt on top.

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