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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Servings: 10 servings
Calories: 271kcal
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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