- 2 3/4 cups Bob’s Red Mill Super Fine Almond Flour (from blanched almonds)
- 1/4 cup tapioca flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup oil (sunflower, avocado, melted/cooled coconut)
- 1/4 cup maple syrup or honey (see notes)
- 1/4 cup milk
- 1 TBSP apple cider vinegar or lemon juice
- 1/2 tablespoon vanilla extract
- 1/2 tsp 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.
- In medium bowl combine almond flour, tapioca flour, baking soda, baking powder and salt; set aside.
- 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.
- 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.)
- 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