This gluten free, dairy free blueberry muffin bread will have you wondering if it’s really gluten free. It is so moist and delicious. It’s made using my OWN premium gluten free flour blend. You can learn all about it HERE. 

The lemon zest gives this bread the perfect little twist. 

If my junior bakers are reading this and following along with the weekly lessons, this is what we call a quick loaf. It is a bread style baked good that is leavened (remember we learned this) with only baking powder and baking soda. No yeast is used. In most all bread recipes we use yeast to make the loaf rise.

Quick breads are really popular because they are so easy to make.

I usually slice loafs, put small slices in snack bags and freeze them for school snacks and lunches. I get them out the freezer morning of use and by snack or lunch they are perfect to enjoy.

Tossing the fresh blueberries in flour first will help prevent them from sinking to the bottom of the batter. 

I hope you love it. 

Ingredients

• shortening for pan 
• 250 grams Paola’s OWN GF All-Purpose Flour Blend+ 1-2 tablespoons for coating blueberries
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• Zest from one lemon
• ¼ cup avocado or canola oil
• 100 grams cane or granulated sugar
• 50 grams light brown sugar
• 2 Large eggs
• ¼ cup Greek style yogurt or non-dairy alternative
• 1 ½ teaspoons vanilla extract
• ½ teaspoon apple cider vinegar
• 1/3 cup milk or non-dairy alternative
• 1 ½ cups fresh blueberries

Instructions

1. Adjust oven rack to the lower third position and preheat the oven to 350. Grease a 9×5 loaf pan with shortening.

2. Wash and dry fresh blueberries and toss them in 1-2 tablespoons of flour until coated and place them back in the refrigerator.

3. In medium bowl whisk the flour, xanthan gum, baking soda, baking powder, salt and lemon zest together.

4. In a separate large mixing bowl whisk together the oil and sugars together. Add the eggs and whisk again.

5. Add the yogurt, vanilla and ACV. Whisk until combined.

6. Add the flour mix and using a spatula begin mixing as you slowly pour in the milk.

7. Add a thin a layer of batter to the loaf pan and add a layer of blueberries, add another thin layer of batter, then blueberries. Repeat steps until the batter and blueberries are all used up.

8. Bake the bread for 65-70 minutes until a toothpick inserted in the middle comes out clean. If the bread begins to brown too quickly after about 40 minutes, loosely cover it with aluminum foil.

9. Place loaf pan on a wire rack and let bread cool completely before removing it from the pan.

Once the loaf is cooled completely, slice serve and enjoy!

I hope you enjoy this Blueberry Muffin bread. If you bake it, please post a photo in my Stay Gluten Free Community so I can see how it turns out. 

 Talk soon!