Baking Great Bread at HomeOrange-Kissed and Tender, with Your Choice of Topping
BeginnerHenry's Blueberry MuffinBread
by Henry Hunter Jr.
Everything you love about a blueberry muffin, in loaf form
Rise Time
1 hour 30-40 minutes
Bake Time
50-60 minutes
Yield
1 loaf (8-10 slices)
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
When my neighbor dropped off 300 grams of plump blueberries, I knew exactly what to make. This tender, moist delivers all the comfort of your favorite blueberry muffin with a subtle brightness from fresh orange and juice. Choose between a sparkling topping or a buttery cinnamon streusel for a bakery-style finish. Perfect alongside morning coffee or as an afternoon snack.
Equipment Needed
Topping Style
Classic sparkly sugar crust with orange zest
Ingredients
Dry Ingredients
Wet Ingredients
Add-Ins
Topping (Turbinado Sugar)
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.
Day 1
Prep the Pan
5 minutes
A well-lined pan means easy release and clean slices. This can stick, so is your friend.
Click each step to mark complete
Preheat oven
Set your oven to 350°F (175°C).
Line the pan
Grease a 9x5-inch or line with . 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.
Pro Tip
The two-pan parchment trick gives you clean sides on your finished loaf. No more wrestling with wrinkled paper.
Day 1
Mix Dry Ingredients
2 minutes
Whisking the dry ingredients separately distributes the and salt evenly. This step prevents overmixing later and gives you a tender .
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Combine dry ingredients
In a medium bowl, together the flour, baking powder, and salt until well combined.
Set aside
Keep this bowl ready for when you combine with the wet ingredients.
Day 1
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.
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Combine butter and sugar
In a large bowl, together the melted butter and sugar until smooth.
Add eggs and flavorings
Add the eggs, vanilla, and orange juice. Mix until the batter looks slightly creamy.
Add milk
Stir in the milk until just combined.
Pro Tip
Make sure your melted butter has cooled slightly. Hot butter can scramble the eggs.
Day 1
Combine and Fold
5 minutes + 15-20 min rest
Gentle mixing is the key to tender . Overmixing develops gluten, which makes for a tough, dense loaf.
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Add dry to wet
Gradually add the dry ingredients to the wet ingredients, mixing gently with a .
Stop when just combined
You should still see a few streaks of flour. Don't overmix.
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 will start activating, and the batter will thicken slightly.
Prep the blueberries
In a small bowl, toss the blueberries with 1 tablespoon of flour until coated.
Fold in blueberries and zest
Gently in the flour-coated blueberries and 1 teaspoon of orange . Use a spatula and fold just until distributed.
⏱ Wait Time
Pro 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 with mix-ins.
Precise Timers
Use these interactive timers to track your stages.
Batter Rest
Day 1
Fill and Top
2 minutes
The and extra orange on top create a sparkling crust with a subtle citrus aroma as it bakes.
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Pour batter
Transfer the batter into your prepared . Spread evenly with a .
Add topping
Sprinkle the evenly over the top, followed by the remaining ½ teaspoon of orange .
Day 1
Bake
s need time in the oven. Resist the urge to open the door too early, as the delicate structure can collapse.
Step by Step
Bake
Place the loaf in the center of your preheated 350°F (175°C) oven.
Check at 50 minutes
Insert a toothpick into the center. It should come out clean or with a few moist crumbs.
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).
Add time if needed
If not done, continue baking in 5-minute increments until the toothpick comes out clean.
Use a probe 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.
Baking Methods
Equipment: 9x5-inch loaf pan, parchment paper
Preheat
Preheat oven to 350°F (175°C).
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.
Day 1
Cool and Serve
40+ minutes
Patience pays off here. Cooling allows the structure to set and makes for clean slices.
Click each step to mark complete
Cool in pan
Let the loaf cool in the pan for 10 minutes.
Transfer to rack
Lift the loaf out using the edges (if lined) or carefully invert onto a .
Cool completely
Let cool completely before slicing, about 30 minutes more.
Slice and serve
Use a serrated knife for clean cuts.
⏱ Wait Time
Pro Tip
I know it's hard to wait, but slicing too early releases steam and can make the center gummy.
Precise Timers
Use these interactive timers to track your stages.
Cool in Pan
Cool on Rack
Nutrition Facts
Per 1 slice • 10 servings per recipe
* Values are estimates based on standard ingredients
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.
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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