Blackberry Muffin Bread
Mar 08, 2025 11:33 AM
Sometimes I get extra excited about a recipe, and this citrusy berry loaf is one of them! 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.
You have more of the moist crumb, and it makes beautiful morning toast. Yes, I slice it and freeze it, then lightly toast it in the oven for breakfast.
The method is for old-fashioned muffins that I love and swear by. The dry ingredients are in one bowl, the wet ingredients in another bowl; they're lightly stirred together, and that's it. No electric mixer is needed. How is that for easiness?
At some point during testing, with some leftover batter, I also realized that it is even better baked in loaf form. Hence, this fabulous orange-blackberry muffin loaf. It is amazing, really.
You can use any berry, but I find that blackberries and blueberries work best (alone or mixed) with the orange zest in this type of recipe.
If you opt for lemon zest—that universal favorite! then raspberries are my first choice when in season. But of course, blueberries always work and are the most popular.
If you want to use strawberries I prefer them fresh since frozen ones tend to be watery and not as flavorful. Lime zest also pairs amazingly well with them.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup sugar
- 2 eggs, at room temperature
- ¾ cup whole milk, at room temperature
- ¼ cup vegetable oil, (I use sunflower oil)
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest, packed
- 1 ½ cups blackberries, fresh or frozen (do not defrost)
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
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