If you like blueberry muffins, this vegan 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 vegan 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!
2cupregular or gluten free all purpose flourIf 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.
1cupwild blueberries
Instructions
Blueberry Muffin Bread Recipe
Preheat the oven to 375
Use a fork to mix the almond milk, purecane or sugar, melted vegan butter, vanilla, baking powder, baking soda, and cinnamon together. Then, mix in the flour until a dough forms. Fold in the berries and then transfer the dough 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!