Henry's Blueberry Muffin Bread

Ingredients

Dry Ingredients

• 250g (2 cups) All-purpose flour
• 8g (2 tsp) Baking powder
• 2.5g (½ tsp) Fine salt

Wet Ingredients

• 200g (1 cup) Granulated sugar
• 113g (½ cup) Unsalted butter, melted and slightly cooled
• 100g (2 large eggs) Large eggs
• 120ml (½ cup) Whole milk
• 15ml (1 tbsp) Fresh orange juice
• 5ml (1 tsp) Vanilla extract

Add-Ins

• 225g (1½ cups) Fresh blueberries
• 2g (1 tsp) Orange zest (for batter)
• 15g (1 tbsp) All-purpose flour (for tossing blueberries)

Topping (Turbinado Sugar)

• 12g (1 tbsp) Turbinado sugar
• 1g (½ tsp) Orange zest

Pro tip: Frozen blueberries work too, but don't thaw them first. They'll release less juice into the batter if you add them frozen and toss them in that tablespoon of flour.

Equipment

Method

Prep the Pan (5 minutes)

A well-lined pan means easy release and clean slices. This quick bread can stick, so parchment paper is your friend.

1. Preheat oven. Set your oven to 350°F (175°C).
2. Line the pan. Grease a 9x5-inch loaf pan or line with parchment paper. For a wrinkle-free fit, place parchment over an inverted loaf pan, fold corners at a 45° angle like wrapping a gift, then press your baking pan over it to shape. Let it sit while you prep the batter.

Tip: The two-pan parchment trick gives you clean sides on your finished loaf. No more wrestling with wrinkled paper.

Mix Dry Ingredients (2 minutes)

Whisking the dry ingredients separately distributes the baking powder and salt evenly. This step prevents overmixing later and gives you a tender crumb.

1. Combine dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
2. Set aside. Keep this bowl ready for when you combine with the wet ingredients.

Prepare Wet Ingredients (5 minutes)

The melted butter and sugar create a smooth base. Once the eggs go in, the batter will look almost like custard—a beautiful foundation for your loaf.

1. Combine butter and sugar. In a large bowl, whisk together the melted butter and sugar until smooth.
2. Add eggs and flavorings. Add the eggs, vanilla, and orange juice. Mix until the batter looks slightly creamy.
3. Add milk. Stir in the milk until just combined.

Tip: Make sure your melted butter has cooled slightly. Hot butter can scramble the eggs.

Combine and Fold (5 minutes + 15-20 min rest)

Gentle mixing is the key to tender quick bread. Overmixing develops gluten, which makes for a tough, dense loaf.

1. Add dry to wet. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula.
2. Stop when just combined. You should still see a few streaks of flour. Don't overmix.
3. Rest the batter. Let the batter sit for 15-20 minutes. Use this time to prep your pan, toss your blueberries in flour, or clean up. The baking powder will start activating, and the batter will thicken slightly.
4. Prep the blueberries. In a small bowl, toss the blueberries with 1 tablespoon of flour until coated.
5. Fold in blueberries and zest. Gently fold in the flour-coated blueberries and 1 teaspoon of orange zest. Use a spatula and fold just until distributed.

Wait: 15-20 minutes (batter rest)

Tip: Two things keep blueberries from sinking: the flour coating creates friction, and resting the batter lets it thicken up. A thin, liquidy batter lets berries fall straight through. A slightly thickened batter holds them in place. This trick works for any quick bread with mix-ins.

Fill and Top (2 minutes)

The turbinado sugar and extra orange zest on top create a sparkling crust with a subtle citrus aroma as it bakes.

1. Pour batter. Transfer the batter into your prepared loaf pan. Spread evenly with a spatula.
2. Add topping. Sprinkle the turbinado sugar evenly over the top, followed by the remaining ½ teaspoon of orange zest.

Bake (50-60 minutes)

Quick breads need time in the oven. Resist the urge to open the door too early, as the delicate structure can collapse.

1. Bake. Place the loaf in the center of your preheated 350°F (175°C) oven.
2. Check at 50 minutes. Insert a toothpick into the center. It should come out clean or with a few moist crumbs.
3. Verify temperature. For best results, check the internal temperature while the loaf is still in the oven. You're looking for 195-200°F (90-93°C).
4. Add time if needed. If not done, continue baking in 5-minute increments until the toothpick comes out clean.

Tip: Use a probe thermometer and check while the loaf is still in the oven. Moving the loaf too early or too often can cause it to sink in the center.

Cool and Serve (40+ minutes)

Patience pays off here. Cooling allows the structure to set and makes for clean slices.

1. Cool in pan. Let the loaf cool in the pan for 10 minutes.
2. Transfer to rack. Lift the loaf out using the parchment paper edges (if lined) or carefully invert onto a wire cooling rack.
3. Cool completely. Let cool completely before slicing, about 30 minutes more.
4. Slice and serve. Use a serrated knife for clean cuts.

Wait: 40 minutes total cooling

Tip: I know it's hard to wait, but slicing too early releases steam and can make the center gummy.

Baking Methods

Oven: 175°C / 350°F. Internal temperature when done: 90-93°C / 195-200°F.

Conventional Oven (recommended)

Equipment: 9x5-inch loaf pan,parchment paper

1. Preheat. Preheat oven to 350°F (175°C).
2. Bake. Bake for 50-60 minutes until a toothpick comes out clean and internal temp reaches 195-200°F. If using streusel topping, tent with foil if it browns too quickly.

Convection Oven

Equipment: 9x5-inch loaf pan,parchment paper

1. Reduce temperature. Reduce oven temperature to 325°F (163°C).
2. Bake. Bake for 45-55 minutes. Watch carefully as convection can brown the top faster, especially with streusel topping.

Storage

• Room temperature: Wrap in plastic wrap and store at room temperature for up to 2 days. The turbinado or streusel topping stays crunchiest the first day.
• Refrigerated: Wrap well and refrigerate for up to 1 week. Bring to room temperature or toast slices before serving.
• Frozen: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze up to 3 months. Toast directly from frozen.

Frequently Asked Questions

Can I use frozen blueberries?

Yes! Don't thaw them first. Toss them in the tablespoon of flour while still frozen and fold them in. They'll release less juice into the batter this way.

My blueberries sank to the bottom. What happened?

Either the batter was too thin or the blueberries weren't coated in flour. The flour creates friction that helps suspend the berries throughout the loaf.

Can I substitute lemon for the orange?

Absolutely. Use lemon zest and lemon juice in the same quantities. The flavor will be brighter and more tart.

Why did my loaf crack on top?

That's normal for quick breads! The top sets before the center finishes rising, creating a crack. It's a sign of good oven spring, not a mistake.

Can I make this into muffins?

Yes. Fill muffin cups about ⅔ full and bake at 350°F for 22-25 minutes. You'll get about 12 muffins.

My loaf sank in the middle. What went wrong?

Most likely the oven door was opened too early, the batter was overmixed, or the loaf was removed before it was fully baked. Always check internal temperature before pulling it out.

Can I use salted butter?

You can, but reduce the salt in the recipe to ¼ teaspoon to compensate.

Can I make the streusel ahead of time?

Yes! Make it up to 3 days ahead and store covered in the refrigerator. It actually works better when it's very cold.

My streusel melted into the batter. What happened?

The butter was probably too warm when you made the streusel, or it wasn't refrigerated long enough. Cold streusel holds its shape better.

The streusel is browning too fast. What should I do?

Tent the loaf loosely with aluminum foil starting around the 40-minute mark. This protects the top while allowing the interior to finish baking.

Nutrition

Per serving (1 slice): 285 calories, 42g carbohydrates, 4g protein, 11g fat, 1g fiber, 210mg sodium. Makes 10 servings.