Gluten-Free Blueberry Bread

I've been on a bread kick lately. It could have something to do with the fact that we don't have muffin tins so I can't make muffins (tiny apartment problems), or that I've been craving something other than eggs in the morning for breakfast. Either way, I've been experimenting a lot more with baking breads and I love it! If you haven't already checked out my apple cinnamon bread or pumpkin chocolate chip bread (both gluten-free), I highly recommend it. The first time I made this blueberry bread I used coconut flour instead of almond flour and it came out dry and crumbly. When I baked it a second time with almond flour it was really moist. I haven't tried using any other flours, but let me know if you do! I always enjoy hearing how people are using my recipes. 

Prep Time: 10 minutes     Cook Time: 35 Minutes


  • 2 cups of unblanched almond flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs
  • 1/2 tsp vanilla
  • 1/3 cup of pure maple syrup
  • 2 cups of fresh blueberries


  1. Pre-heat oven to 375 degrees.
  2. Grease a 9x5 inch loaf pan with coconut oil (or preferred oil)
  3. In a large mixing bowl, add almond flour, baking soda, baking powder and salt. Stir.
  4. In a separate bowl, add eggs, vanilla and maple syrup. Whisk together.
  5. Add the wet ingredients into the dry ingredients and whisk until smooth. 
  6. Add in the blueberries and fold into the pan.
  7. Bake for 35 minutes (until golden brown).