A delicious blueberry muffin bread – basically blueberry muffins baked in a loaf pan! You will love this easy healthy recipe. Made with almond flour for a gluten free recipe.
For those of you that love blueberry muffins just as much as you love quick bread, this recipe is for you!
Why You Should Make This Muffin Bread
- It’s deliciously moist
- It’s made with nutrient-dense ingredients
- It happens to be gluten-free, grain-free, dairy free and paleo friendly.
- It’s buttery in flavor, thanks to the almond meal.
- It’s the perfect bread for blueberry lovers in your life.
I cannot wait for you to make this! This blueberry muffin bread has amazing flavor and is perfectly sweet thanks to juicy blueberries.
We’re using simple ingredients for this recipe and you may already have everything on hand!
Here’s What You Need
- Super Fine Almond Flour – I always use Bob’s Red Mill. Make sure the almond flour you’re using is made from blanched almonds, not raw almonds (which is almond meal).
- Tapioca flour – Helps act as a flour binder in this muffin recipe. You can also sub arrowroot, or cornstarch if not following a paleo diet. You may can also use 3 tablespoons coconut flour, or 1/4 cup gluten-free baking flour would also work.
- Baking soda, baking powder & salt – You’ll need both baking soda and powder to get the best rise for this blueberry muffin bread. Salt balances flavor.
- Maple syrup or honey – We’re only using 1/4 cup of added sugar in this recipe. I found the bread to be lightly sweet this way, but not bland. If you’ve got more of a sweet tooth (or are sharing these muffins with someone who does), try adding 3-4 tablespoons of coconut sugar or another granulated sugar if you’d like. Also note, if using honey you’ll get more browning.
- Eggs – You’ll need 3 large eggs for this recipe. Sounds like a lot but trust me, it helps with the structure of this blueberry bread.
- Oil – Just 1/4 cup to keep things moist. If using melted coconut oil, make sure it has been cooled and the rest of your ingredients (milk and eggs) are room temperature.
- Vanilla & Almond extract – I love using both vanilla and almond extract in this recipe for a special flavor. If you don’t have almond extract on hand, you can omit.
- Milk + apple cider vinegar – Most milks will work for this recipe, I just don’t recommend using a “protein” milk (i.e. pea milk or other protein nut milk) because it will be very thick and I am not sure if that would affect results. Your best bet is to use cashew, almond, coconut or soy. Or oat if not following a grain-free diet. The apple cider vinegar (or lemon juice) is added to react with the baking soda for a better rise.
- Blueberries – I used fresh but you can also use frozen. Just make sure they’re not thawed out. Your batter may get more blue as well. Try coating the frozen blueberries in tapioca flour before adding to batter so they aren’t as moist and they won’t bleed color as much.
How to Make Muffin Bread
Basically we’re taking a delicious blueberry muffin batter and baking it in a loaf pan. Hence the name: BLUEBERRY MUFFIN BREAD!
Mix Dry Ingredients
First mix together dry ingredients in a separate bowl so everything gets incorporated.
Add Dry Ingredients
In large bowl whisk together eggs, oil, maple syrup and vanilla.
Add Together & Fold in Blueberries
Add about half of the dry ingredients to bowl of wet, stir a few times, then add milk and vinegar, stir and add in remaining flour.
As batter comes together, fold in blueberries. Batter will be fairly thick. See image below for how your batter should look.
Feel free to top with some more blueberries and almond slices if you’d like.
Bake for about 45 Minutes
Bake for 350ºF for 30 minutes uncovered, then cover with foil and bake for another 10 minutes to prevent from browning too much. Check bread for wet batter with toothpick. If bread still has wet batter, continue baking uncovered for another 5-10 minutes.
My bread takes about 45+ minutes.
Cool & Slice
Allow the bread to cool in the pan for about 15 minutes, then remove and cool more on a wire rack before slicing.
- Can I use coconut flour? Because this recipe was specifically developed with almond flour, I can’t recommend a good substitution. Coconut flour is extremely absorbent and you won’t need as much in comparison to almond flour. But because I didn’t test it with coconut flour, I can’t say for certain how much you’d need so I really recommend sticking to the original recipe.
- Can I use Almond Meal? I don’t recommend almond meal here because the bread won’t hold together as well. If it’s all you have, you could probably get away with it. I would use 1/4 cup gluten free flour blend with the almond meal (in place of tapioca flour).
- Can I sub the eggs? Because we’re using almond flour here, I do not recommend this. The eggs in this recipe provide quite a bit of structure and help hold the bread together. If you try an egg replacer, I’d be interested to hear how it turns out for you.
- Can I use frozen blueberries? If using frozen blueberries, I would toss in a bit of flour and the bread might need some extra time because of the added moisture from using frozen berries.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 2 ¾ cups Bob’s Red Mill Super Fine Almond Flour (from blanched almonds)
- 1/4 cup tapioca flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup avocado oil
- 1/4 cup maple syrup or honey (see notes)
- 1/4 cup milk
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 3 large eggs
- 1 heaping cup fresh blueberries
- sliced almonds for topping, optional
- Preheat oven to 350ºF and line 8×4 medium loaf pan with parchment paper or grease well with oil; set aside.
- Combine dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda, baking powder and salt; set aside.
- Combine wet ingredients: In large bowl whisk together eggs, oil, maple syrup and vanilla. Add about half of the dry ingredients to bowl of wet, stir a few times, then add milk and vinegar, stir and add in remaining flour. As batter comes together, fold in blueberries. Batter will be somewhat thick.
- Bake: Pour batter into prepared loaf pan, top with more blueberries and almond slices if you’d like. Bake blueberry muffin bread for 40-50 minutes, covering with foil at 30 minutes, then taking foil off for last 10 minutes. Bake until inserted toothpick in center comes out clean (no wet batter, crumbs are okay.)
- Cool: Allow bread to cool in pan for 15 minutes, then gently remove by grabbing parchment paper edges and resting on cooling rack. Slice and enjoy!
Bread can be kept at room temperature in an airtight container for about 3 days. Or place covered in the fridge about 4-5 days.
To freeze – wrap bread tightly and place in airtight container. Allow bread to thaw at room temperature.
See notes above recipe card regarding flour and eggs.
- Serving Size: 1/10
- Calories: 271
- Sugar: 7 g
- Sodium: 162 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 56 mg