Blueberry Muffin Bread (vegan + gluten free)
Everything you love about blueberry muffins but transformed into a sweet bread loaf! This blueberry muffin bread is super moist, bursting with blueberries, and topped with coarse sugar for that signature muffin top experience.
Flavor Notes
sweet | buttered | fruity
Pairing Suggestions
cool mornings | coffee chats | vanilla yogurt
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Why I Love This Recipe
There’s something so quintessential yet indulgent about a giant, bakery-style blueberry muffin. This bread loaf feels like the perfect way to enjoy a little slice of that feeling from the comfort of my own kitchen.
Another reason I love the loaf version of a blueberry muffin is because we don’t have to bother with muffin liners. There’s something about the texture of the sides of a muffin that have been pulled away from the liner that just doesn’t do it for me. When you bake this loaf, you get nice clean, smooth edges all around instead of that unpleasantly moist, gooey, crumby texture from baking against a muffin liner.
Maybe that’s just me? Let me know if you agree in the comments!
Ingredients for Blueberry Muffin Bread
Gluten free flour: I love to use Bob’s Red Mill Gluten Free 1:1 Baking Flour in my quick bread recipes! It works like a charm and saves you the hassle of buying multiple bags of flour to make your own blend.
Demerara sugar: this is one of many options out there for unrefined sugar. I love baking with sugars that have less processing involved for many reasons, both health-related and non. Demerara sugar tastes toasty, nutty, and carries less acidity than brown sugar. I use the MIMOSA brand.
Plant-based butter: to add depth, richness, and a soft crumb texture to this loaf. If you’ve been around here for a while, you know that my go-to vegan butter is the block-style salted version made by Miyoko’s Creamery. No, I don’t get paid to say this! Their butter is truly the best replacement on the market.
Oat milk: specifically, unsweetened oat milk, without any added gums or preservatives (trader joe’s has a great option). This is simply my preference, but any plant milk will work just fine here. You could also use dairy milk if you aren’t sensitive to dairy products.
Lemon juice: the acidity from the lemon juice is going to react with the baking soda to help this loaf rise! We’re also getting a nice bright flavor profile to counterbalance the sweetness of the bread.
Baking soda: the baking soda is essential to give the bread a good rise once activated by the heat from the oven
Baking powder: the initial heavy lifting comes from baking powder, then the baking soda takes over.
Vanilla extract: a baking essential for most sweet breads, cookies, etc! Measure with your heart!
Blueberries: it’s not blueberry muffin bread without the star ingredient!
Steps to Make Blueberry Muffin Bread
Step 1: preheat the oven and grease a loaf pan
Step 2: whisk together the wet ingredients in one bowl and the dry in a separate bowl
Step 3: fold the dry ingredients into the wet
Step 4: add the blueberries
Step 5: pour into the loaf pan, sprinkle with sugar, and bake!
The vegan “buttermilk” should sit for a couple minutes before pouring into the rest of the wet ingredients. I looove this step because it looks like you’re making a big latte in the mixing bowl!
Substitutions
Recipe Card
Blueberry Muffin Bread (vegan + gluten-free)
Equipment
- 1 Bread Pan (8x4x2.5) Choose a metal pan for best results!
Ingredients
- 2 cups gluten-free 1:1 baking flour I like Bob's Red Mill
- 1 cup demerara sugar
- 8 tbsp plant-based butter, melted I like Mykonos salted block butter
- 1 cup oat milk, unsweetened, divided
- 3 tbsp lemon juice
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp vanilla extract
- 1 cup blueberries
Topping
- 2 tbsp demerara sugar
Instructions
- In a small bowl, combine the oat milk and lemon juice. Let sit for 5-10 minutes to make your "buttermilk"
- Combine the flour, baking soda, baking powder, and salt in a medium bowl.
- Melt the vegan butter and whisk with 1 cup of sugar in a large bowl.
- Add the "buttermilk" mixture and vanilla extract.
- Fold in the dry ingredients until the mixture is almost fully incorporated
- Toss in the blueberries and gently fold to combine.
- Cover and chill for 1-12 hours
- Preheat the oven to 375℉
- Add the blueberry muffin bread dough to a greased bread loaf pan (or divide equally among 12 greased muffin tins)
- Top with a generous sprinkle of demerara sugar before baking
- Bake for 5 minutes at 375℉, then reduce the temperature to 350℉ and bake for another 25 minutes (or for another 15 minutes, if making muffins)
- Cool completely in the pan before serving. Enjoy!
Did you try this recipe? Let us know how you liked it in the comments below!
