Orange Blueberry Quick Bread
A delicious orange flavored quick bread with pops of fresh blueberries dispersed throughout. Perfect as a muffin or a loaf.
Servings: 14 muffins
Ingredients
- (adapted from Baker Bettie’s Better Baking Book)
- 2 ¼ cups (272g) AP flour
- 1 cup (200g) granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1 large egg room temperature
- ⅔ cup (151g) milk
- ½ cup (113g) neutral flavored oil (canola)
- 2 Tablespoon orange juice concentrate defrosted
- 2 Tablespoon grated orange zest
- 1 ½ cups fresh blueberries lightly tossed with 1 TBS flour
- Coarse or Turbinado Sugar for sprinkling on top
Instructions
- At least 30 minutes before baking, measure the milk and set out with the egg to allow to come to room temperature.
- Preheat oven to 400° F and prepare muffin tins with liners. Or for loaf, preheat oven to 350° F and spray loaf pan with non-stick spray. (Recipe will make approximately 14-16 muffins or one loaf.)
- In a large mixing bowl, whisk together dry ingredients—flour, sugar, baking powder, and salt.
- In a small bowl, lightly toss fresh blueberries with 1 Tablespoon flour (enough to lightly coat each blueberry).
- In a separate bowl, whisk together wet ingredients—egg, milk, oil, orange juice concentrate and 2 TBS orange zest.
- Pour wet ingredients into the dry ingredient bowl.
- Stir for about 30 seconds with a spoon or rubber spatula until just combined. The batter should still be lumpy.
- Gently fold in the blueberries.
- Fill the muffin cups with the batter to about a ½ inch from the top of the liner. Or fill loaf pan.
- Sprinkle each muffin or loaf pan liberally with coarse sugar.
- Bake muffins at 400° F for 18-22 minutes (or bake loaf at 350° F for 50 minutes) or until lightly brown and the tops spring back when gently touched, or a toothpick is inserted in the center and comes out almost clean (with a few small crumbs attached).
- Let the muffin trays or loaf pan cool on a wire rack for at least 10 minutes before serving. (or longer to let the fresh blueberries set)
- Store uneaten muffins/loaf covered in foil or plastic wrap in refrigerator for up to 3 days.