Gluten-Free Blueberry Muffin Bread
This gluten-free blueberry muffin bread captures the tender, moist crumb of a blueberry muffin in a loaf you can slice and share. It’s ideal for brunch, a casual dessert or a portable snack. The recipe uses a gluten-free all-purpose flour blend and fresh blueberries, producing a loaf with bright fruit flavor and a soft texture. Follow the simple steps below for a reliably delicious result every time.
Ingredients
The ingredient list below is written in US customary units with metric equivalents where provided. Use a reliable gluten-free all-purpose flour blend; if your blend already contains xanthan gum, omit the xanthan gum called for in the recipe.
- 2 cups (240 g) gluten-free all-purpose flour blend
- 1 teaspoon (3 g) xanthan gum (omit if your flour blend contains it)
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) kosher or fine sea salt
- 1 teaspoon (2.6 g) ground cinnamon
- ½ cup (100 g) granulated sugar
- 1½ cups (220 g) fresh blueberries
- 2 large eggs, room temperature
- ⅔ cup (160 mL) milk or unsweetened coconut milk beverage, room temperature
- ¼ cup (50 g) light brown sugar
- ⅓ cup (80 mL) avocado oil
- 1 teaspoon (5 mL) pure vanilla extract
- 1 teaspoon (4 g) raw sugar, optional (for sprinkling on top)
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a 9×5-inch loaf pan with gluten-free nonstick cooking spray or line it with parchment paper for easy removal.
- In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking powder, salt, cinnamon and granulated sugar. Gently fold in the fresh blueberries so they are coated in the dry mixture; this helps prevent them from sinking to the bottom of the loaf.
- In a separate medium bowl, whisk the eggs, milk (or unsweetened coconut milk beverage), light brown sugar, avocado oil and vanilla extract until well combined and slightly frothy.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the crumb tender. Transfer the batter to the prepared loaf pan and smooth the top. If desired, sprinkle the top with raw sugar for a bit of crunch and shine.
- Bake for 55–65 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs (not wet batter). Allow the loaf to cool in the pan for about 20 minutes, then remove it and finish cooling on a wire rack. Cool completely before slicing to ensure clean slices and the best texture.
Tips and Variations
These practical tips will help you tailor the loaf to your pantry and preferences:
- If you only have frozen blueberries, do not thaw them fully before folding them into the batter; toss them lightly in a small amount of flour to reduce bleeding and help them stay distributed.
- For a brighter flavor, add 1 teaspoon of lemon zest to the batter. Lemon pairs particularly well with blueberries and enhances their tartness.
- Swap avocado oil for a neutral vegetable oil or melted coconut oil if preferred. If you choose melted butter, expect a slightly different texture and flavor.
- To make a streusel topping, combine 2 tablespoons brown sugar, 2 tablespoons flour and 1 tablespoon cold butter; sprinkle over the batter before baking for a sweet, crunchy top.
- Always measure gluten-free flours by weight when possible for consistent results; the metric weight is provided for convenience.
Storage
Store the cooled loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. To freeze, wrap the loaf (or individual slices) tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then bring to room temperature before serving or gently warm slices in the toaster or oven.
Nutrition
Nutrition per slice (approx.):
Calories: 238 kcal
Carbohydrates: 38 g | Protein: 4 g | Fat: 9 g
Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g
Trans Fat: 1 g | Cholesterol: 33 mg | Sodium: 224 mg
Potassium: 39 mg | Fiber: 3 g | Sugar: 19 g
Vitamin A: 60 IU | Vitamin C: 2 mg | Calcium: 83 mg | Iron: 1 mg
Nutrition information is automatically calculated and should be used as an approximation.