Sugar Topped Blueberry Muffin Loaf

Most grocery stores now have a ‘club-sized’ aisle that allows you to buy a larger amount of their products at a better price. I couldn’t pass up the fresh organic blueberries on sale, so I stocked up.

A good portion of them were eaten fresh, but there was still enough left to use in a recipe as well. I love blueberry muffins with that crispy, cinnamon sugary topping but I wanted to make the recipe my own. Instead of individual muffins, I placed the batter in a loaf pan and the result was amazing!

Sugar Topped Blueberry Muffin Loaf

  • Servings: 8-10
  • Difficulty: easy
  • Print

A loaf style blueberry muffin that bakes with a delicious sugary top.


Adapted from   Blueberry Muffins-Dairy Free

Recipe by:  GourmetMariChef


  • 1 c. washed and dried fresh blueberries
  • 1 ¾ c. flour
  • ¼ c. sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ c. canola oil
  • 1 egg
  • ½ c. rice milk
  • ¼ tsp. vanilla
  • Cinnamon/sugar topping to sprinkle on the loaf before baking:  3 tbsp. coarse sugar and 1/8 tsp. cinnamon mixed together.


preheat oven to 400°, grease and line a loaf pan with parchment paper.
  1. Sift flour, baking powder, salt, and sugar together.

    gently stirring wet and dry ingredients together
  2. Gently stir in the fresh blueberries.
  3. In another bowl, whisk the egg, oil, vanilla and water together.
  4. Stir the wet ingredients into the flour mixture until combined.
  5. Gently fill the loaf pan and sprinkle the cinnamon/sugar topping on before baking

    adding the sugar topping
  6. Bake for 55-60 minutes until a knife inserted in the middle comes out clean.

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