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A loaf of blueberry muffin bread with two slices on a small plate slated in dairy free butter.

Gluten Free Blueberry Muffin Bread

This Gluten Free Blueberry Muffin Bread is so moist and full of blueberries in every bite. Serve with a little dairy-free butter and a cup of coffee for a simple, yet delicious breakfast. 
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 10 servings
Calories: 271kcal
Author: Megan

Ingredients

  • 2 cups Sharon's gluten free flour blend (or Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
  • 1 teaspoon xanthan gum (if your gluten-free blend does not already contain it)
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1 1/2 cups fresh blueberries
  • 2 large eggs (room temperature)
  • 2/3 cup unsweetened coconut milk (room temperature)
  • 1/4 cup light brown sugar
  • 1/3 cup avocado oil
  • 1 teaspoon pure vanilla extract
  • 1 tsp raw sugar (for topping)

Instructions

  • Preheat the oven to 350F and spray a 9x5-inch loaf pan with nonstick cocking spray. Line it with parchment paper and set aside. 
  • In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking powder, salt, cinnamon and granulated sugar until combined. 
  • Gently stir in the fresh blueberries. Set aside. 
  • In a medium bowl, whisk together the eggs, coconut milk, brown sugar, avocado oil and vanilla extract until combined.
  • Pour the wet ingredients into the dry ingredients and carefully stir until just combined. 
  • Pour the batter into the prepared baking pan. 
  • Sprinkle the top with raw sugar. 
  • Bake at 350F for 55 to 65 minutes, until a toothpick inserted into the center comes out clean. 
  • Cool the quick bread in the pan for 20 minutes and then remove form the pan and cool completely on a wire rack. 

Nutrition

Calories: 271kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 142mg | Potassium: 159mg | Fiber: 3g | Sugar: 19g | Vitamin A: 60IU | Vitamin C: 2.6mg | Calcium: 66mg | Iron: 1.5mg
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