Blueberry Muffin Bread (vegan + gluten-free)
We're transforming blueberry muffins into quick bread! Fluffy, bursting with blueberries and finished with coarse sugar, this loaf has everything we love about a blueberry muffin.
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!