Name: Blueberry Muffin Bread
Ingredients: 2 cups spelt (all-purpose, or Bob’s GF flour); 1/2 teaspoon plus 1/8 tsp salt; 2 teaspoons baking powder; 1/2 teaspoon cinnamon (optional); If using GF flour (add 1 tsp guar gum); 1/2 cup xylitol or sugar of choice; pinch stevia or 2 extra tbsp sugar; 1 cup milk of choice; 1 tablespoon white or apple cider vinegar; 2 teaspoons pure vanilla extract; 3 tablespoons coconut or vegetable oil; 1 1/2 cups blueberries

Print Recipe

No ratings yet

Blueberry Muffin Bread

Course: Breakfast, Dessert

Servings:

Author: Chocolate Covered Katie

Ingredients

2 cups spelt all-purpose, or Bob’s GF flour
1/2 teaspoon plus 1/8 tsp salt
2 teaspoons baking powder
1/2 teaspoon cinnamon optional
If using GF flour add 1 tsp guar gum
1/2 cup xylitol or sugar of choice
pinch stevia or 2 extra tbsp sugar
1 cup milk of choice
1 tablespoon white or apple cider vinegar
2 teaspoons pure vanilla extract
3 tablespoons coconut or vegetable oil
1 1/2 cups blueberries

Instructions

Preheat the oven to 350 F, and grease a 9×5 loaf pan.
In a large measuring bowl, stir together the first 7 ingredients (plus guar gum, if using). In a separate measuring bowl, whisk together all liquid ingredients except the blueberries.
Pour wet into dry, stir until just evenly combined, then add the blueberries and VERY gently stir them in only until evenly mixed. Do not over-stir, as this would break the blueberries and you’d end up with purple bread.
Pour into the loaf pan and bake 45 minutes on the middle rack. Do not open the door, but turn off the oven and let the bread sit inside the oven for another 30 minutes. For troubleshooting with this (or any) recipe, see my Recipe FAQ page at the top of the blog. Makes 10 big, fat slices.