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sliced blueberry muffin loaf with flowers and bowl of sugar in top corners

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.
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Prep Time 1 hour
Cook Time 1 hour
Chill Time 1 hour
Servings: 12 Slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 248
Ingredients Equipment Method Video

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

Equipment

  • 1 Bread Pan (8x4x2.5) Choose a metal pan for best results!

Method
 

  1. In a small bowl, combine the oat milk and lemon juice. Let sit for 5-10 minutes to make your "buttermilk"
  2. Combine the flour, baking soda, baking powder, and salt in a medium bowl.
  3. Melt the vegan butter and whisk with 1 cup of sugar in a large bowl.
  4. Add the "buttermilk" mixture and vanilla extract.
  5. Fold in the dry ingredients until the mixture is almost fully incorporated
  6. Toss in the blueberries and gently fold to combine.
  7. Cover and chill for 1-12 hours
  8. Preheat the oven to 375℉
  9. Add the blueberry muffin bread dough to a greased bread loaf pan (or divide equally among 12 greased muffin tins)
  10. Top with a generous sprinkle of demerara sugar before baking
  11. 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)
  12. Cool completely in the pan before serving. Enjoy!