Almond Blueberry Muffin Bread


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.

What You Need

For this blueberry muffin bread you need almond flour, tapioca flour, oil, maple syrup, milk, eggs, blueberries, and a few more basic baking ingredients.

First mix together dry ingredients in a separate bowl. In a large bowl, whisk together eggs, oil, maple syrup, and vanilla.

Mix Ingredients

Add dry ingredients to bowl  of wet ingredients, stir a few times, then add milk and vinegar. As batter comes together, fold in blueberries

Combine + Add Blueberries

Pour batter into prepared  loaf pan, top with more blueberries and almond  slices if you’d like.

Fill Pan

Bake at 350ºF for 30 minutes uncovered, then cover with foil and bake for another 10 minutes to prevent from browning too much.

Bake Blueberry Bread

Allow the bread to cool in the pan for about 15 minutes, then remove and cool more on a wire rack before slicing.

Cool & Slice


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.


Wrap bread tightly and place in airtight container. Allow bread to thaw at room temperature.


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.

You will love this quick and easy healthy muffin bread!