There’s nothing better than a moist, tender blueberry muffin bread, packed with juicy blueberries and just the right amount of sweetness. When my neighbor brought me 300 grams of big, plump blueberries, I knew exactly what to do with them.
I wanted something soft, flavorful, and comforting—something perfect as a snack or alongside a morning cup of coffee. The subtle brightness of orange zest and a squeeze of fresh orange juice give this bread an extra layer of flavor without overpowering the blueberries. A little turbinado sugar and zest on top add a light crunch and fragrant aroma.
Why Mix Dry Ingredients Separately?
It might seem like an unnecessary step, but whisking the dry ingredients together before adding them ensures the baking powder and salt distribute evenly throughout the batter. Since this recipe calls for alternating the dry ingredients with the milk, this extra step prevents overmixing and gives you a light, tender crumb.
Once the eggs are incorporated, the batter almost looks like custard—a beautiful foundation for a delicious loaf.
📌 Recipe Information:
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Rest Time: 10 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8–10 slices)
- Serving Size: 1 slice
🥄 Ingredients:
| Ingredient | US (Volume) | Metric (Weight) |
|---|---|---|
| All-purpose flour | 2 cups | 250g |
| Baking powder | 2 teaspoons | 8g |
| Salt | 1/2 teaspoon | 2.5g |
| Granulated sugar | 1 cup | 200g |
| Unsalted butter, melted | 1/2 cup | 113g |
| Large eggs | 2 | 2 |
| Milk | 1/2 cup | 120ml |
| Fresh orange juice | 1 tablespoon | 15ml |
| Vanilla extract | 1 teaspoon | 5ml |
| Fresh blueberries | 1 1/2 cups | 225g |
| Orange zest | 1 teaspoon | 2g |
| Turbinado sugar (for topping) | 1 tablespoon | 12g |
🛠️ Equipment Needed:
- 9×5-inch loaf pan
- Mixing bowls (large & medium)
- Whisk
- Spatula
- Measuring cups & spoons (or kitchen scale for precision)
- Parchment paper
- Instant-read thermometer
📌 Instructions:
1. Prep & Line the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper. Tip: For a wrinkle-free fit, place the parchment over an inverted loaf pan, fold the corners at a 45° angle, then press the actual baking pan over it to shape.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. Prepare the Wet Ingredients
- In a large bowl, whisk together the melted butter and sugar until smooth.
- Add the eggs, vanilla, and orange juice, and mix until the batter looks slightly creamy.
- Stir in the milk until just combined.
4. Combine Wet & Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing gently.
- Stir only until combined—don’t overmix to keep the loaf tender.
5. Fold in Blueberries & Zest
- Toss the blueberries in 1 tablespoon of flour (this helps prevent sinking).
- Gently fold in the blueberries and orange zest with a spatula.
6. Fill the Pan & Add Topping
- Pour the batter into the prepared loaf pan.
- Sprinkle the top with turbinado sugar and a little extra orange zest for added crunch and aroma.
7. Bake & Check for Doneness
- Bake at 350°F (175°C) for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Check Internal Temperature: Use an instant-read thermometer while the loaf is still in the oven—aim for 195–200°F (90–93°C).
8. Cool & Serve
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.
- Allow it to cool completely before slicing.
📌 Notes & Tips:
✔ No Peeking! Avoid opening the oven too soon—quick breads are delicate, and moving the loaf too early can cause it to sink in the center.
✔ Make It Sweeter: If you prefer a sweeter loaf, increase sugar to 1 1/4 cups.
✔ Storage: Wrap in plastic wrap and store at room temperature for up to 2 days or in the fridge for up to 1 week.
Check Doneness Without Disturbing Your Loaf
If you’re unsure whether your loaf is fully baked, check the internal temperature while it’s still in the oven to avoid collapsing the structure. Use a probe thermometer and aim for an internal temperature of 195–200°F (90–93°C). Be careful—the oven is hot—but try to jostle the loaf as little as possible to prevent it from sinking.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
How to Line a Loaf Pan with Parchment (No Wrinkles!)
This bread can stick to even the best pan, so I like to line mine with parchment paper. But if you’ve ever struggled with wrinkled sides, here’s the best way to get a perfect fit:
- Take two loaf pans—one for baking, one for shaping the parchment.
- Flip the second pan upside down and place a sheet of parchment over the bottom.
- Fold the corners at a 45° angle, like wrapping a present, so the paper starts to take shape.
- Set the baking pan on top of the parchment, pressing it down to nest the two pans together.
- Let it sit like this while you prep the batter—by the time you’re ready to pour it in, the parchment will hold its shape perfectly with no wrinkles.
This method makes lining your pan quick, easy, and frustration-free.
📊 Nutrition Facts (Per Slice, Approximate):
- Calories: 250
- Carbohydrates: 38g
- Protein: 4g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Fiber: 1g
- Sugar: 18g
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