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+ servings

Crock-Pot Blueberry Muffin Bread

Large blueberries in each bite of this yummy Blueberry Muffin Bread made in the slow cooker. Serve warm with a pat of butter.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast
Cuisine American
Servings 8 People


  • 1 Cup Granulated White Sugar
  • 1/2 Cup Unsalted Butter
  • 2 Medium Eggs
  • 1 Tablespoon Pure Vanilla Extract
  • 1 Cup Milk
  • 2 Cups all purpose flour
  • 2 Teaspoons Baking Powder
  • 2 Cups Fresh or Frozen Blueberries


  • In a large mixing bowl, cream the butter and sugar together.
  • Add in the eggs, vanilla extract and milk. Mix well.
  • Next, add in the flour and baking powder mixing well.
  • Gently fold the blueberries into the batter.
  • Cut a piece of parchment paper to fit the bottom of a 5 qt or 6 qt slow cooker making sure the paper lines the sides of the slow cooker.
  • Spray cooking oil on the parchment paper.
  • Pour the batter into the slow cooker allowing the batter to push the parchment paper towards the sides of the slow cooker.
  • Cover and cook on HIGH for 1 hour to 1 1/2 hours or until the edges are golden brown and the center has set.
  • Remove the bread by pulling up on the sides of the parchment paper. Allow the bread to cool and remove the parchment paper.
  • Slice and enjoy.
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