Gluten-Free Blueberry Loaf (or Muffins)

Gluten-free Blueberry Loaf (or muffins) is a simple and delicious recipe that makes a super moist and golden-brown loaf or muffins.

What does coating blueberries in flour do?

A light coating of flour on the blueberries absorbs the moisture from the blueberries and prevents it from sinking to the bottom.

What makes this loaf, or muffin, light and fluffy?

For starters, the addition of the almond flour with the gluten-free flour blend gives the loaf a superb texture and nutty flavor. Additionally, this recipe has the perfect balance of wet and dry ingredients.

What makes this gluten-free blueberry loaf healthier?

We substituted granulated sugar for turbinado sugar, which is less processed and retains some of the original molasses from the sugarcane. The turbinado sugar also adds a richer flavor.

We also use vegan butter and a non-dairy milk alternative to cut down the fat in this recipe.

What’s in the gluten-free blueberry loaf (or muffins)

• ½ cup vegan butter
• 1 cup + 1 tbsp. turbinado sugar
• 2 eggs
• 1 ½ cup gluten-free flour
• ½ cup almond flour
• 1 tsp. baking soda
• 1 ½ tsp. baking powder
• ½ tsp. salt
• ½ cup almond milk
• 1 tbsp. vanilla extract
• 1 cup blueberries

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How to make gluten-free blueberry loaf (or muffins)?

First, it is important to start out with room temperature butter. As I have been baking with vegan butters as of late, I’ve learned that it takes longer to soften than dairy based butter. So be sure to take out your butter well in advance.

While you are waiting for the butter to soften, you can prepare your dry ingredients using a second bowl and sifter. Sift together the gluten-free flour, almond flour, baking soda and powder, and salt. 

In a bowl, cream your butter with the 1 cup sugar. As a reminder, cream your butter and sugar by hand/spatula. Once creamed, add the eggs, mixing well after each one. Then, add the vanilla extract. Once you’ve mixed your wet ingredients, slowly add half of your dry ingredients while the mixer does the hard work. If you need to stop to scrape the sides as you go, feel free to pause. Next, add the almond milk and then the second half of the dry ingredients.

Refrigerate the batter uncovered for about 20 minutes. Lastly, fold in the blueberries.

Grease your loaf pan or muffin tray or use muffin tins. Evenly scoop the batter into the muffin tray, I like jumbo muffins, so the batter will make 6 muffins. Sprinkle the one tablespoon of turbinado sugar on top of the loaf or muffins.

Bake in the oven at 350^oF for 25-30 minutes. Check with a toothpick. The toothpick may not come out entirely clean as the blueberries may leave residue. Let cool and enjoy this amazing gluten-free blueberry loaf or muffins.

More muffins to enjoy

• Gluten-Free Carrot Cake Muffin
• Gluten-Free Double Chocolate Chip
• Gluten-Free Banana Walnut Muffin

Gluten-Free Blueberry Loaf (or Muffins)

This recipe for a gluten-free blueberry loaf, or muffins is a great way to start the day!

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 1 loaf/ 6 jumbo muffins

Ingredients

  

• ½ cup vegan butter
• 1 cup + 1 tbsp. turbinado sugar
• 2 eggs
• 1 ½ cup gluten-free flour
• ½ cup almond flour
• 1 tsp. baking soda
• 1 ½ tsp. baking powder
• ½ tsp. salt
• ½ cup almond milk
• 1 tbsp. vanilla extract
• 1 cup blueberries

Instructions

 

• Pre-heat your oven to 350F.
• Combine your dry ingredients (gluten-free flour, almond flour, baking soda and powder, and salt) in a bowl.
• In a separate bowl, cream your softened butter with the 1 cup sugar.
• Once creamed, add the eggs, mixing well after each one.
• Then, add the vanilla extract.
• Once you’ve mixed your wet ingredients, slowly add half of your dry ingredients.
• Next, add the almond milk and then the second half of the dry ingredients.
• Refrigerate the batter for about 20 minutes.
• Lastly, fold in the blueberries.
• Sprinkle the loaf or the muffins with more sugar.
• Bake in the oven at 350F for 25-30 minutes. Check with a toothpick.

Keyword breads and rolls, breakfast, dairy-free, gluten-free, muffins