Blueberry Muffin Bread

Indulge in the deliciousness of blueberry muffins in a delectable bread form! This vegan blueberry muffin bread is irresistibly moist and packed with fresh wild blueberries. Crafted with the right balance of sweetness, it delivers a golden, fluffy texture in every slice. Vegan-friendly and easily adaptable for gluten-free diets, this bread transforms your breakfast or snack time into an unforgettable treat. Get ready to be enchanted by its delightful aroma and taste.

Blueberry Bread Ingredients

• 1 cup unsweetened almond or oat milk (regular milk also works)
• 1 overripe mashed banana
• ½ cup sugar
• ⅓ cup melted vegan butter or coconut oil (regular butter also works)
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 ½ cups regular or gluten-free all-purpose flour (For a gluten-free option, King Arthur Measure for Measure gluten-free flour is recommended. Please avoid using almond flour or baking flour as substitutes.)
• 1 cup wild blueberries

How To Make Blueberry Bread

1. Prepare the Oven: Preheat your oven to 375°F.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together almond milk, sugar, maple syrup, mashed banana, melted butter, and vanilla.
3. Incorporate Dry Ingredients: Stir in baking powder and baking soda. Gradually fold in the flour until you achieve a smooth batter consistency.
4. Add Blueberries: Gently fold in the wild blueberries.
5. Bake: Transfer the batter to a greased metal loaf pan and spread evenly. Bake in the preheated oven for 40-50 minutes. The bread should be golden on top and a toothpick inserted into the center should come out clean.
6. Serve: Allow the bread to cool slightly before slicing. Serve warm with a dollop of vegan butter or a drizzle of maple syrup for an enhanced taste experience.

Frequently Asked Questions

Blueberry Muffin Bread

Jillian Glenn

If you like blueberry muffins, this blueberry muffin bread has your name baked all over it! Imagine a super fluffy, moist, and golden blueberry muffin, combined with a soft and buttery loaf of bread. When you pull this loaf out of the oven, everyone's mouths will water and your kitchen will smell incredible! This is a family-friendly recipe that's easy, vegan, and can be made gluten free!

4.20 from 10 votes

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Servings 10

Calories 207 kcal

Ingredients

  

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Blueberry Muffin Bread Ingredients

• 1 cup unsweetened almond or oat milk regular milk also works
• 1 overripe mashed banana
• ½ cup sugar
• ¼ cup maple syrup
• ⅓ cup melted vegan butter or coconut oil regular butter also works
• 1 teaspoon vanilla extract
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• 1 ½ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
• 1 cup wild blueberries

Instructions

 

Blueberry Muffin Bread Recipe

• Preheat the oven to 375
• Use a fork or whisk to mix the milk, sugar, melted butter, maple syrup, mashed banana, vanilla, baking powder, baking soda, and cinnamon together. Then, mix in the flour until a batter forms. Fold in the berries and then transfer the batter into a greased metal loaf pan.
• Bake in the oven for 40-50 minutes until the loaf is golden on the top and completely risen through the center. Serve warm with vegan butter or drizzled with maple syrup!

Video

Nutrition

Serving: 1sliceCalories: 207kcalCarbohydrates: 35gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 16mgSodium: 256mgPotassium: 95mgFiber: 1gSugar: 18gVitamin A: 205IUVitamin C: 2mgCalcium: 81mgIron: 1mg

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