blueberry maple bread sliced on parchment paper on wood cutting board

Wow… I can’t even describe how delicious this maple blueberry loaf is! Made with wholesome ingredients, and so much flavor.

This recipe was roughly based off my grain free banana bread, but with a few changes. I was in the mood for a cozy homemade sweet loaf, but wasn’t feeling banana bread! So this blueberry magic was born.

It seriously tastes like a cross between a blueberry muffin and a blueberry pancake. Insane!

blueberry maple bread sliced on parchment paper on wood cutting board

It’s fluffy, perfectly sweet, and easy to make. It’s essentially a one-bowl recipe, which I love!

blueberry maple bread sliced on parchment paper on wood cutting board

This is the best sweet treat or snack. Even better on the side of your coffee! It was honestly hard not to eat the whole loaf in one sitting lol.

It’s not quite blueberry season over here, but I am channeling summer as much as I can. I absolutely LOVE blueberries in baked goods- the best flavor addition.

Please note: I have no tried this with any other flours or substitutes. I do not recommend changing the recipe!

You guys will love this one! Be sure to let me know what you think below!

Enjoy! xo

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Gluten Free Maple Blueberry Bread

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 slices 1x
  • Category: Snacks, Dessert

Description

Best ever gluten free maple blueberry bread. Made with real ingredients and refined sugar free! 


Ingredients

Scale
  • 1/3 cup butter, melted (or sub vegan butter- you want the butter flavor for this one!) ⠀
  • 2 eggs ⠀
  • 1/3 cup maple syrup ⠀
  • 1/4 cup coconut sugar ⠀
  • 1/4 cup greek yogurt (can sub dairy free yogurt or sour cream) ⠀
  • 1 tsp vanilla extract ⠀
  • 1 + 1/3 cup fine almond flour ⠀
  • 1/3 cup + 3 tbsp oat flour ⠀
  • 1/3 cup gluten free old fashioned rolled oats ⠀
  • 1/2 tsp sea salt ⠀
  • 1 tsp baking soda ⠀
  • 3/4 cup fresh blueberries (toss in a bit of oat flour to keep from sinking)⠀

Instructions

  1. Preheat oven to 350°F and line a loaf tin with parchment paper.⠀
  2. In a large bowl, whisk the butter, eggs, maple syrup, coconut sugar, yogurt, and vanilla until smooth. ⠀
  3. Mix in the remaining dry ingredients, then gently fold in the blueberries.⠀* You can toss the blueberries in a little oat flour to keep them from sinking
  4. Pour batter into loaf tin and use a spatula to spread it evenly. Sprinkle the top with coconut sugar.⠀
  5. Bake for 42-45 minutes. Allow to cool for 5 minutes, then transfer to a cooling rack to cool completely before slicing.

Breakfast, Dessert, Gluten Free, Recipes, Snacks, Vegetarian

Category:

Apr 2, 2020

Gluten Free Maple Blueberry Bread

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Madeline Walther says:

    Made this after a couple days of feeling sick & it hit the spot. The perfect combo of maple and blueberry, it’s literally like your eating a pancake. So easy to whip together for a breakfast or a snack throughout the day! Will be making this a lot more!!

  2. Eileen says:

    So good! I think I took out of the oven a little early, but flavor is fantastic! Will make again!

  3. CC says:

    Flavor is sooo good! You really need to roll the blueberries a good amount in flour for them to not fall while baking, mine sank hard. Otherwise, this is such a good breakfast or dessert bread!

  4. Juliette says:

    I’ve made this twice and it is absolutely delicious! Didn’t change a thing. This last time I added chocolate chips with the blueberries, and loved it. Thanks for this recipe!!!

  5. Isabella says:

    Just made this to spice up my work day and let’s just say it is heaven on earth! Truly mouthwatering and absolutely delicious. Thanks again for providing us with the best/simplest recipes!

  6. Toni says:

    The only thing that’s wrong with this recipe is that I can’t stop eating it ~ it is SERIOUSLY delicious! (and as someone else mentioned above, I also added chocolate chips, and substituted millet flour for the oat flour…) Thanks for another totally yummy recipe ????

  7. Stephanie says:

    Hi Mia,
    Do you think I could use frozen blueberries?

  8. Paige says:

    This recipe is incredible and I can’t stop making it! It is always a huge hit when I bring it in to work in the morning. It’s got such clean and simple ingredients and is easy to make! Love all of your recipes!

  9. Catherine says:

    I love this recipe! I turned the loaf into muffins, baked them for 20 minutes at 350, and they turned out perfectly! Very moist and flavorful, they’re great for breakfast or a snack. Thanks for this recipe, Mia! 🙂

  10. Dina Bicking says:

    This is so good! I cut out the extra sugar and eggs and added a bit more banana! How long/how would you store this? Refrigerator for maybe 3 days fridge for a week?

  11. Katie says:

    This is my absolute favorite bread!! So perfect for the start of spring – light, flavorful, and so easy to make! I’ve made this at least three times over the past year, and plan to make it as a side for Easter Brunch! Love this recipe, thanks again Mia!

  12. Kate says:

    Definitely one of my new favorite recipes! I removed 1 egg, the yogurt and coconut sugar, subbed them with 2 very ripe bananas, mashed (a little more than 3/4 cup) and they came out incredible! Also made them into muffins and baked for about 23 minutes

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Simple. Attainable. Gathered Nutrition.