Blueberry Quick Bread

 

    Prep Time: 20 minutes
    Cook Time: 20–22 minutes (muffins) | 50–60 minutes (loaves)
    Total Time: 40–45 minutes (muffins) | 1 hour 20 minutes (loaves)
    Servings: 24 muffins or 2 (9×5-inch) loaves
    Category: Bread

    Notes After Making

    Add



    Ingredients

    Batter

    • 1 cup (224 g) unsalted butter, softened, or 1 cup (240 g) canola oil
    • 1½ cups (300 g) granulated sugar
    • Zest of 2 lemons
    • 1 cup (240 g) sourdough discard (100% hydration)
    • 4 large eggs (about 200 g without shells)
    • 2 teaspoons (10 g) vanilla extract
    • 4 teaspoons (16 g) baking powder
    • 1 teaspoon (6 g) kosher salt
    • 4 cups (480 g) all-purpose flour
      • or substitute up to 2 cups (240 g) whole wheat flour
    • 1 cup (240 g) milk or buttermilk
    • 3 cups (450 g) fresh or frozen unthawed blueberries
    • 4 tablespoons (72 g) turbinado sugar, optional

Instructions

Muffins

    1. Line two 12-cup muffin tins with paper liners or lightly coat with nonstick cooking spray.
    2. Preheat the oven to 425°F.
    3. In a large mixing bowl, cream together the butter (or oil), sugar, and lemon zest until light and fluffy, about 2 minutes.
    4. Beat in the sourdough discard until smooth. Add the eggs one at a time, mixing well after each addition.
    5. Mix in the vanilla, baking powder, and salt.
    6. Add half of the flour and mix just until combined. Add the milk or buttermilk and mix until incorporated. Scrape down the sides and bottom of the bowl, then add the remaining flour and mix just until no dry flour remains.
    7. Gently fold in the blueberries with a rubber spatula.
    8. Divide the batter evenly among 24 muffin cups, filling each about ¾ full. Let the batter rest while the oven finishes preheating.
    9. If using, sprinkle each muffin with ½ teaspoon turbinado sugar.
    10. Bake for 7 minutes at 425°F. Without opening the oven door, reduce the oven temperature to 350°F and continue baking for 13–15 minutes, or until a toothpick inserted into the center comes out clean.
    11. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.


    Quick Bread

    1. Divide the batter evenly between two greased 9×5-inch loaf pans.
    2. If using, sprinkle the tops evenly with the turbinado sugar.
    3. Bake at 350°F for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the tops begin browning too quickly, loosely tent with foil during the final 15–20 minutes.
    4. Cool in the pans for 10–15 minutes before removing to a wire rack to cool completely.


    Jessica’s Notes

    Prep Ahead: The batter can be refrigerated overnight. Allow it to sit at room temperature for about 20 minutes before baking. 

    Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

    Freezer-Friendly: Freeze cooled muffins or individual loaf slices in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or warm in the microwave for 20–30 seconds.

    Variations:

    • Add 1 teaspoon almond extract with the vanilla.
    • Fold in 1 cup (170 g) white chocolate chips.
    • Replace the blueberries with raspberries, blackberries, or chopped strawberries.
    • Add ½ teaspoon ground cardamom or cinnamon for a warm spice note.
    • Top with a cinnamon streusel instead of turbinado sugar for a bakery-style finish.

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