Overhead view of Blueberry Muffin Bread loaf on a wire rack

Gluten-Free Blueberry Muffin Bread

This Gluten-Free Blueberry Muffin Bread is a delicious bread to serve for brunch or dessert and is reminiscent of a moist blueberry muffin.

4.10 from 10 votes
Overhead view of Blueberry Muffin Bread loaf on a wire rack
Print Recipe

Blueberry Muffin Bread

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert, Snack
Servings: 10 Slices
Calories: 238kcal


  • 2 cups (240 g) gluten-free all-purpose flour blend
  • 1 teaspoon (3 g) xanthan gum (omit if your flour blend contains it)
  • 2 teaspoons (8 g) baking powder
  • ½ teaspoon (3 g) kosher or fine sea salt
  • 1 teaspoon (2.6 g) ground cinnamon
  • ½ cup (100 g) granulated sugar
  • cups (220 g) fresh blueberries
  • 2 large eggs , room temperature
  • cup (160 mL) milk or unsweetened coconut milk beverage, room temperature
  • ¼ cup (50 g) light brown sugar
  • cup (80 mL) avocado oil
  • 1 teaspoon (5 mL) pure vanilla extract
  • 1 teaspoon (4 g) raw sugar, optional


  • Preheat the oven to 350°F and spray a 9x5-inch loaf pan with gluten-free nonstick cooking spray.
  • In a large bowl, whisk together the flour, xanthan gum, baking powder, salt, cinnamon, and granulated sugar. Gently stir in the fresh blueberries, then set aside.
  • In a medium bowl, whisk together the eggs, coconut milk, brown sugar, oil, and vanilla.
  • Pour the wet ingredients into the dry ingredients. Mix until just combined, then transfer the batter to the prepared baking pan. Sprinkle the top of the bread with the raw sugar, if using.
  • Bake for 55-65 minutes or until a tester or toothpick comes out clean. Cool in the pan for 20 minutes, then remove the bread from the pan and cool on a wire rack. Cool completely before slicing.


Keep the bread wrapped tightly in plastic wrap at room temperature for up to 3 days. To freeze, wrap tightly in plastic wrap, then freeze in a freezer-safe bag for up to 3 months.


Nutrition Facts
Blueberry Muffin Bread
Amount Per Serving
Calories 238 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 33mg11%
Sodium 224mg9%
Potassium 39mg1%
Carbohydrates 38g13%
Fiber 3g12%
Sugar 19g21%
Protein 4g8%
Vitamin A 60IU1%
Vitamin C 2mg2%
Calcium 83mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Blueberries Bread Muffins Shay Lachendro
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