Crust & Crumb Academy · Quick Breads
Henry's Blueberry Muffin Bread
Everything you love about a blueberry muffin, in loaf form
Ingredients
| Grams | Volume | Ingredient | Baker's % |
|---|---|---|---|
| 250g | 2 cups | All-purpose flour | 100% |
| 8g | 2 tsp | Baking powder | 3% |
| 2.5g | ½ tsp | Fine salt | 1% |
| 200g | 1 cup | Granulated sugar | 80% |
| 113g | ½ cup | Unsalted butter, melted and slightly cooled | 45% |
| 2 | 2 | Large eggs | 1% |
| 120ml | ½ cup | Whole milk | 48% |
| 15ml | 1 tbsp | Fresh orange juice | 6% |
| 5ml | 1 tsp | Vanilla extract | 2% |
| 225g | 1½ cups | Fresh blueberries | 90% |
| 2g | 1 tsp | Orange zest (for batter) | 1% |
| 15g | 1 tbsp | All-purpose flour (for tossing blueberries) | 6% |
| 12g | 1 tbsp | Turbinado sugar | 5% |
| 1g | ½ tsp | Orange Zest | 0% |
Process
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.
3
Combine dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
4
Set aside
Keep this bowl ready for when you combine with the wet ingredients.
5
Combine butter and sugar
In a large bowl, whisk together the melted butter and sugar until smooth.
6
Add eggs and flavorings
Add the eggs, vanilla, and orange juice. Mix until the batter looks slightly creamy.
7
Add milk
Stir in the milk until just combined.
8
Add dry to wet
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula.
9
Stop when just combined
You should still see a few streaks of flour. Don't overmix.
10
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.
11
Prep the blueberries
In a small bowl, toss the blueberries with 1 tablespoon of flour until coated.
12
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.
13
Pour batter
Transfer the batter into your prepared loaf pan. Spread evenly with a spatula.
14
Add topping
Sprinkle the turbinado sugar evenly over the top, followed by the remaining ½ teaspoon of orange zest.
15
Bake
Place the loaf in the center of your preheated 350°F (175°C) oven.
16
Check at 50 minutes
Insert a toothpick into the center. It should come out clean or with a few moist crumbs.
17
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).
18
Add time if needed
If not done, continue baking in 5-minute increments until the toothpick comes out clean.
19
Cool in pan
Let the loaf cool in the pan for 10 minutes.
20
Transfer to rack
Lift the loaf out using the parchment paper edges (if lined) or carefully invert onto a wire cooling rack.
21
Cool completely
Let cool completely before slicing, about 30 minutes more.
22
Slice and serve
Use a serrated knife for clean cuts.
23
Preheat
Preheat oven to 350°F (175°C).
24
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.
25
Reduce temperature
Reduce oven temperature to 325°F (163°C).
26
Bake
Bake for 45-55 minutes. Watch carefully as convection can brown the top faster, especially with streusel topping.
Baker's Percentages
All-purpose flour
100%
Baking powder
3%
Fine salt
1%
Granulated sugar
80%
Unsalted butter, melted and slightly cooled
45%
Large eggs
1%
📐 Learn How Baker's % Works →Henry's Tip
The two-pan parchment trick gives you clean sides on your finished loaf. No more wrestling with wrinkled paper.
Classroom Lessons
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