Looking for a wholesome quick bread that tastes like a bakery treat but is secretly packed with feel-good ingredients? This blueberry yogurt bread is one of those recipes you’ll make once and never forget. With a moist crumb from creamy Greek yogurt, a subtle natural sweetness from maple syrup, and the bright pop of blueberries in every bite, it’s the kind of loaf that feels like a warm hug
I love that it checks all the boxes: whole grains, protein, juicy berries, and just the right amount of sweetness. It’s also freezer-friendly and perfect for meal prep (hellooo, Sunday bake sesh!). Whether you call it blueberry bread with yogurt or yogurt blueberry bread, this recipe’s about to be your new go-to.
I love enjoying a slice in the afternoon,or even for breakfast with a little smear of nut butter.
If you love fruity bakes, be sure to check out my Blueberry Cottage Cheese Muffins too!
Curious how to make your fresh berries last longer? I’ve got all my best tips for picking, storing, and freezing them right here.
Jump to:
The ingredients
Oats – Use old-fashioned or quick oats. They add great texture and extra fiber.
All-Purpose Flour – Helps give structure and lightness to the bread.
Baking Powder & Baking Soda – These make the bread rise beautifully.
Salt – Balances the sweetness and enhances flavor.
Greek Yogurt – Use plain or vanilla. Adds protein and keeps the crumb super moist.
Milk – Any dairy or plant-based milk will work here.
Eggs – Help bind the ingredients and provide structure.
Vanilla Extract – Adds warmth and depth to the flavor.
Maple Syrup – A natural sweetener that pairs beautifully with blueberries.
Butter (melted) – For a rich, tender crumb.
Blueberries – Fresh or frozen (no need to thaw!). They add sweet bursts of flavor.
For quantities see recipe card below
Step-by-Step Instructions
Step 1: Prep your loaf pan
Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper and lightly grease it. Leave a bit of overhang on the sides so you can lift the bread out easily.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the oats, all-purpose flour, baking powder, baking soda, and salt until evenly combined.
Step 3: Mix the wet ingredients
In a separate bowl, whisk together the Greek yogurt, milk, eggs, vanilla extract, maple syrup, and melted butter until smooth.
Step 4: Combine wet and dry
Pour the wet mixture into the bowl of dry ingredients. Use a rubber spatula to fold gently until just combined—don’t overmix!
Step 5: Fold in the blueberries
Gently fold in the blueberries, making sure they’re evenly distributed. If using frozen, don’t thaw them.
Step 6: Fill and bake
Pour the batter into your prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7: Cool completely
Let the bread cool in the pan for 10 minutes. Then use the parchment paper to lift it out and cool fully on a wire rack before slicing.
Tips for Success
- Don’t overmix – It can make the bread dense. Fold until just combined.
- Use frozen berries straight from the freezer to prevent them from bleeding into the batter.
- Make it ahead – This bread keeps beautifully for days and freezes well.
- Test for doneness – Ovens vary, so start checking around 45 minutes.
Recipe Variations
- Banana Blueberry Yogurt Bread
Replace ½ cup of yogurt with mashed banana for extra flavor and moisture. - Lemon Blueberry Yogurt Bread
Add 1 tablespoon lemon zest and a squeeze of juice to the batter for a citrusy twist. - Gluten-Free Option
Swap the all-purpose flour for a 1:1 gluten-free baking blend and use certified GF oats.
Serve With & Storage
Serve With:
- Warmed up with a pat of butter or drizzle of honey
- A smear of almond butter or yogurt on top
- As part of a brunch spread with eggs and fruit
Storage:
- Room Temp: Keep in an airtight container up to 3 days.
- Fridge: Store up to 1 week.
- Freezer: Slice and freeze individually. Wrap tightly and thaw or toast to serve.
Frequently Asked Questions
Yes, but the texture will be a bit denser. Try half whole wheat and half all-purpose for best results.
You can swap for coconut oil or avocado oil, but butter adds rich flavor.
Nope! Use them straight from frozen to avoid blue-streaked batter.
Blueberry Yogurt Bread
Equipment
- 9x5 loaf pan
- Parchment paper
- 2 Mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
Ingredients
- 1 ½ cups oats old-fashioned or quick
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Greek yogurt plain or vanilla
- ¼ cup milk dairy or plant-based
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- ½ cup maple syrup
- 2 tablespoon melted butter
- 2 cups blueberries fresh or frozen, unthawed
Instructions
- Preheat oven to 350°F. Line and grease loaf pan.
- In a large bowl, whisk oats, flour, baking powder, baking soda, and salt.
- In another bowl, whisk yogurt, milk, eggs, vanilla, maple syrup, and butter.
- Fold wet into dry ingredients gently—don’t overmix.
- Fold in blueberries.
- Pour batter into pan, smooth top, and bake for 45–50 minutes.
- Cool in pan 10 minutes, then lift out and cool on rack before slicing.
Notes
Recipe Notes
- Frozen Blueberries: No need to thaw—use them straight from the freezer to avoid discoloring the batter.
- Yogurt Type: Full-fat Greek yogurt works best for moisture, but low-fat or plant-based yogurt also works.
- Flour Swap: For added fiber, you can swap up to half of the all-purpose flour with whole wheat flour.
- Baking Time Tip: Ovens vary—start checking at 45 minutes and bake until a toothpick comes out clean.
Sophie Viau says
I’ve made this blueberry yogurt bread more times than I can count — it’s one of those feel-good bakes I turn to when I want something sweet but still nourishing. The oats and Greek yogurt make it so moist and hearty, and I love that it’s naturally sweetened with maple syrup. Whether I’m serving it for brunch or grabbing a slice with my afternoon coffee, it never lasts long in our house!