• Skip to primary navigation
  • Skip to footer navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Fit Mitten Kitchen

balanced baking and real food recipes

Subscribe to receive my FREE Healthy Nut Butter eBook!
Free eBook!
  • Recipes
    • Course
      • Breakfast
        • Egg Dishes
        • Oatmeal & Granola
        • Pancakes & Waffles
        • Scones
        • Smoothies
      • Desserts
        • Bars & Brownies
        • Cakes & Cupcakes
        • Candy
        • Cookies
        • Ice Cream & Frozen Desserts
        • PIes, Tarts & Crisps
        • Cinnamon Rolls
      • Healthy Drinks
      • Lunch & Dinner
        • Appetizers
        • Bowls
        • Salads
        • Sandwiches & Wraps
        • Sides
        • Soups & Chili
      • Snacks
        • Bars & Balls
        • Muffins & Breads
        • Nut & Seed Butters
    • Dietary
      • Dairy Free
      • Gluten-Free
      • No Added Sugar
      • Nut-Free
      • Oil-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • Food Processor & Blender
      • Freezer
      • Grill
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Protein
      • Chicken
      • Plant Based
      • Pork
      • Seafood
      • Turkey
    • Recipe Videos
  • About
    • Meet Ashley
    • Work with Me
      • Partnerships
    • Contact
  • Lifestyle
    • Real Talk
    • Travel
    • Workouts
  • Shop
Home Recipes Course Snacks Muffins & Breads Almond Blueberry Muffin Bread
P Paleo GF Gluten-Free DF Dairy Free

Almond Blueberry Muffin Bread

Jump to Recipe Rate Recipe
Posted:7/12/21
Updated:1/16/23

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.

slice of blueberry muffin bread this 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.
sliced almond blueberry muffin bread on parchment paper

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.
ingredients in bowls for blueberry muffin bread

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.

blueberry muffin bread batter

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.

baked blueberry muffin bread on parchment paper

FAQ’s

  • 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.
piece of blueberry muffin bread cooling on board

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

Print

Healthy Blueberry Muffin Bread

slice of blueberry muffin bread
Print Recipe
Pin Recipe

★★★★★

5 from 3 reviews

A delicious blueberry muffin bread – basically blueberry muffins baked in a loaf pan! Made with almond flour, oil to keep the bread moist, and sweetened with maple syrup and blueberries. You will love this quick and easy healthy muffin bread. Gluten free and dairy free (paleo friendly).

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 10 1x
  • Category: snacks
  • Method: oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 2 3/4 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 fine sea salt
  • 1/4 cup avocado oil
  • 1/4 cup maple syrup or honey (see notes)
  • 1/4 cup milk of choice
  • 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

Instructions

  1. Preheat oven to 350ºF and line 8×4 medium loaf pan with parchment paper or grease well with oil; set aside.
  2. Combine dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda, baking powder and salt; set aside.
  3. 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.
  4. 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.)
  5. 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! 

Notes

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.

Nutrition

  • 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

Keywords: muffin bread, almond flour bread, blueberry bread

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

Products Used to Make this Recipe

almond flour

almond flour

Buy Now →
medium loaf pan

medium loaf pan

Buy Now →

maple syrup

Buy Now →

avocado oil

Buy Now →

vanilla extract

Buy Now →

almond extract

Buy Now →
Featured Links powered by

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

Previous Post
Healthy Smash Cake
two power bowls with sweet potatoes, red bell pepper, avocado, quinoa and kale next to dressing pitcher and avocado half
Next Post
Southwest Quinoa Power Bowl with Honey Lime Dressing

Reader Interactions

Rate this Recipe Cancel reply

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Batool Othman says

    1/13/2021 at 12:37 pm

    From a cake loving person, I can say this is the most delicious cake I have ever tasted and ever made ? just super yumm and super easy to make! Thank you so much for this creation

    ★★★★★

    Reply
    • Ashley says

      1/13/2021 at 12:41 pm

      Amazing!! Thanks so much for your review!! So glad you love it 😀

      Reply
  2. Joe Feldstein says

    1/13/2021 at 2:36 pm

    Excellent Blueberry bread muffin recipe
    used the Coconut and Almond flour worked great , thank you for the recipe email.

    Reply
  3. Wanda says

    1/13/2021 at 7:21 pm

    Great recipe but I used Almond Meal it came out perfect and held together.. Almond flour is overpriced I use almond meal in all recipes in place of almond flour…never had any recipes failing.

    Reply
  4. Amanda Dry says

    1/17/2021 at 7:59 am

    Not quite sweet enough for me but my 2 year old actually LOVED it so that gets it 5 stars

    ★★★★★

    Reply
    • Ashley says

      1/17/2021 at 7:44 pm

      lol thank you for your review!

      Reply
  5. Bonny says

    1/17/2021 at 10:52 am

    My husband of 45 years often says that it was my blueberry lemon cookies that first captured his heart! I’m going to try this with lemon zest and subbing lemon extract for the almond…he will be thrilled, I’m sure! Thanks for a great recipe!

    Reply
  6. Samantha Miller says

    6/29/2021 at 11:34 am

    This is so yummy! Thank you so much for this recipe!

    Reply
  7. Kait Bibb says

    2/9/2022 at 2:06 pm

    This blueberry muffin bread was a huge hit in our house! It’s just super yummy and easy to make! Thank you so much for this delicious recipe. My kids ask for it all the time!

    ★★★★★

    Reply

Primary Sidebar

More for you...

31 Holiday Cookies for Your Cookie Exchange

baked gingerbread bundt cake

Gingerbread Bundt Cake

bowl of pear salad with fresh pomegranates and candied pecans and orange poppyseed dressing jar

Pomegranate Pear Salad

Butternut Squash Mac and Cheese

overhead view of honey glazed carrots on rectangle baking dish with fresh thyme

Honey Glazed Carrots

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter and red towel in background

Easy Gingerbread Truffles

pieces of cranberry orange baked oatmeal on oval plate

Cranberry Orange Baked Oatmeal

mocha mini cheesecake with whipped topping on black plate and dessert forks

Mini Mocha Cheesecakes

Free recipe ebook!

Subscribe and get a FREE healthy nut butter ebook!

Thank you for subscribing!
Trending Now
butternut squash, feta and kale salad in bowl Lunch & Dinner
chai latte in mug with cinnamon and star anise Cozy Drinks
banana peanut butter cinnamon rolls on small white plates with banana slices Cinnamon Rolls
As Featured On
  • Browse by Diet
  • Gluten-Free
  • Dairy Free
  • Vegan
  • Paleo
  • Disclaimer
  • Privacy Policy
Exclusive Member of Mediavine· © 2023 · All Rights Reserved · Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top

Subscribe & receive a free nut butter ebook!

Thank you for subscribing!