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Muffin loaf with blackberries whole and sliced on white purple cloth. White background, green leaves around.

Blackberry Muffin Loaf

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5 from 12 reviews

Super easy to make, I took the best muffin recipe I know and baked it in a loaf pan with sweet blackberries and orange zest. The result is superb and perfect for breakfast and brunch. 

  • Total Time: 55 minutes
  • Yield: 8 slices


  • 2 cups (280g) all-purpose or cake flour
  • 1 cup (200g) sugar
  • 1 tablespoon (10g) baking powder
  • 1 teaspoon salt
  • 2 eggs, room temperature
  • 3/4 cup (180ml) whole milk, at room temperature
  • 1/4 cup (65ml) vegetable oil (I use sunflower)
  • 4 tablespoons (60g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Zest of 1 or 2 oranges
  • 1 1/2 cups (180g) blackberries, fresh or frozen (do not defrost)


  1. Preheat oven at 350ºF / 180ºC.
  2. Butter or spray an 8x3-inch (20x7cm) loaf cake pan. Line with a strip of parchment paper, covering the pan's bottom and two short sides. The two long sides will remain unlined but greased. This will help you remove the bread from the pan after it’s baked. 
  3. In a large bowl mix dry ingredients: sifted flour, baking powder and salt, and sugar. Mix to combine. 
  4. Add blackberries and fold in lightly.
  5. In another bowl stir together eggs, milk, oil, vanilla, and lukewarm melted butter. Do not beat but mix well until no streaks of egg whites remain.
  6. Stir in orange zest.
  7. Add all of the wet ingredients at once to the dry ingredients.
  8. Mix until you barely have streaks of flour, but do not overmix. It will be lumpy and not completely mixed. It's key that you don't overmix!
  9. Be careful also not to mash the blackberries.
  10. Pour into the prepared pan, smooth the top and bake for 30-40 minutes, until the top is cracked and golden and a tester inserted in the center comes out clean.
  11. Let cool on a wire rack for about 20 minutes and carefully remove. Let cool completely.
  12. You can glaze it, but I find it’s amazing plain. Your call.
  13. Keep wrapped in film.


  • You can use a different citrus zest and berry mix, such as lemon and blueberries or orange and raspberries. All work amazing.
  • It yields 12 regular sized muffins if that is your jam.
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Brunch
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/8
  • Calories: 373
  • Sugar: 28.3 g
  • Sodium: 324.9 mg
  • Fat: 14.9 g
  • Carbohydrates: 55.7 g
  • Fiber: 2 g
  • Protein: 5.8 g
  • Cholesterol: 64.1 mg