Blueberry Muffin Bread
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!
Ingredients
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
Tried this recipe?Let us know how it was!