Right after Sidney was born, Tony and I were on a real baking kick. Actually, I take that back, when aren’t I baking?
Anyway, every week we baked a different bread to have for breakfast. It all started with my almond flour banana bread, which in turn, inspired this gorgeous healthy blueberry bread that tastes just like a blueberry muffin aka BLUEBERRY MUFFIN BREAD. And what’s even better is that it’s made with almond flour to keep it both grain free and gluten free.
Ingredients in healthy blueberry bread
This healthy blueberry bread is simple to make and is gluten free, grain free, dairy free and paleo. Kiddos and adults will love this one! Here are the ingredients you’ll need:
- Unsweetened applesauce: this keeps the bread super moist without having to add any oil. Be sure to grab the unsweetened kind! I have ONLY tested this bread with applesauce, so I can’t say if any subs will work.
- Eggs: you’ll need 3. I haven’t tested this with an egg substitute but let me know if you give it a try.
- Maple syrup: to naturally sweeten the bread. You’ll only be using 3 tablespoons for the entire loaf.
- Almond extract: for a little extra almond flavor that makes this bread so yummy and unique. If you don’t have any feel free to leave it out or use vanilla extract.
- Almond flour: you’ll want to use a fine blanched almond flour for this recipe. Be sure to pack the almond flour in your measuring cup just like you would with brown sugar!
- Flaxseed meal: not only does flaxseed meal add a nice nutty flavor and texture to this bread, but it also is packed with fiber, high quality plant based protein and omega-3 fatty acids. If you’re out of flaxseed meal, you can try using coconut flour or oat flour as a sub, but please know that these are only suggestions.
- Baking staples: you’ll need baking soda & salt to help the bread rise and bake properly.
- Blueberries: the ultimate mix in to make almond flour blueberry bread! Feel free to use fresh or frozen blueberries.
Add a spring twist
Personally, we love to serve this blueberry bread with a little butter and a drizzle of honey + sprinkle of sea salt, but Tony and I couldn’t’ stop dreaming up the other possibilities for this bread!
- Try adding a little hint of lemon with lemon zest plus the lemon glaze from these cookies on top.
- Mix in some crunchy poppy seeds for an almond poppy seed blueberry bread.
The options are endless. I can’t wait to hear what you guys think!
The best healthy blueberry bread in 4 easy steps
This dairy free and gluten free blueberry bread is SO easy to make and absolutely delicious.
- Mix the wet ingredients. First mix all the wet ingredients in a large bowl: applesauce, eggs, maple syrup and almond extract.
- Add the dry. Next add the dry ingredients to the same bowl: almond flour, flaxseed meal, baking soda and salt. Carefully fold in the blueberries.
- Bake & cool. Add the batter to a loaf pan lined with parchment paper. And bake for 45-60 minutes or until a tester comes out clean. Cool the bread for 10 minutes in the pan, and then transfer to a wire rack to cool completely.
- Cut & enjoy! Cut into 12 slices and spread a little butter on top. Yum!
Storing & freezing tips
- To store: this healthy blueberry bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
- To freeze: simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also freeze individual slices for a quick on the go treat!
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More amazing bread recipes
- Paleo Lemon Blueberry Bread
- Fresh Strawberry Shortcake Bread with Strawberry Glaze
- Nourishing Almond Flour Banana Bread
- Paleo Orange-Kissed Loaf with Dark Chocolate Glaze
- Healthy Lemon Poppy Seed Bread
Get all of my bread recipes here!
If you make this healthy blueberry bread, please let me know by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! xo
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Good Morning Almond Flour Blueberry Muffin Bread
Ingredients
- 1 cup unsweetened applesauce
- 3 eggs
- 3 tablespoons pure maple syrup (or sub honey)
- 1/2 teaspoon almond extract
- 2 ½ cups packed fine blanched almond flour
- 1/2 cup flaxseed meal
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- Optional: 1 tablespoon poppyseeds
- Optional: 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking.
- In a large bowl, whisk together the applesauce, eggs, pure maple syrup and almond extract until well combined. Add in the almond flour, flaxseed meal, baking soda and salt. Use a wooden spoon to combine. Fold in the blueberries.
- Pour batter into prepared loaf pan, smoothing the top with a spatula. Bake for 45 minutes-1 hour or until the tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. Top with butter and enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
HI, Do you have any suggestions on what I can use in place of eggs? This is a very nice recipe. I have been making it for months and it comes out well. Taste great and cooks all the way through. It’s not gummy like a lot of grain free recipes. I bake the recipe in 4, 4 inch cake pans and really like the way it comes out. But, I have some food sensitivities and eggs seems to have made the list of things I need to avoid.
Thanks in advance!
Hi! You could try flax eggs, but know that I have not tested it. Let me know if you give it a try!
Oof. A rare miss on this site. This was dry and bland. I did add the lemon zest and followed recipe as written. It wasn’t tinkered with or over baked, it just wasn’t good. I was sad to waste my fresh blueberries. Usually the baking recipes on this site are great – this was a real miss though. 🙁
So sorry to hear that! We’ll absolutely revisit this one and see what may have gone wrong.
Easy to make and yummy! Turned out just like the picture! 🙂
Love that!
Wonderful recipe, thank you for sharing it.
Absolutely! Glad you enjoyed 🙂
This bread is absolutely DELICIOUS. I used fresh blueberries and the zest of one lemon. I only had about 2/3 c of applesauce, so I substituted melted coconut oil for the other 1/3 c and it turned out great! 10/10 recommend this recipe!
Perfect! Glad you loved it!
I love all your recipes I’ve tried but unfortunately this one didn’t turn out for me – it was seemingly like some other reviewers’ experiences here, way too mushy. I baked it for much much longer to try to help the result. If anyone finds themselves in this position, I’m also reheating slices in the oven but something is definitely off.
So sorry to hear this recipe did not turn out for you. Did you change anything about the recipe?
No, and I consider myself a relatively experienced home baker.
I use a scale in baking. What is 2 1/2 packed cups in grams? Any chance you will start adding the metric weights to your recipes in the future? Makes baking & cooking so much more consistent
Hi Irene – My team and I are working on metric conversions for readers! I am not sure what 2 1/2 packed cups are but you can use an online converter and that should help you until we are able to get that up and running for you! Hope you enjoy these muffins!
Hi! In this recipe (and in other baking) se the eggs generally replaceable by egg whites? Thx 🙂
Hi Melina – I am not sure how it would turn out, but you can try and replace 1 egg with 2 egg whites. Let me know how they turn out for you.
Can I use ground flaxseed in place of flax seed meal for the blueberry bread?
Thank you.
It is actually the same thing 🙂 Enjoy!
Similar to other comments, the bread tested done/w/cake tester, I tested in several spots in the center. My issue is that only the end pieces were cooked through. The rest was mushy and undercooked. I followed the recipe exactly. Big waste of ingredients!
So sorry to hear this didn’t work out, how long did you let it sit before cutting into it?
I waited a long time, so That was not the problem. Thanks
Hi! If using frozen blueberries, do they need to be thawed?
Nope! They can be frozen. Enjoy!
Great bread! The first time I followed the recipe with 3 eggs and took an extra 40 mins to cook through. Of course the tip burnt. This time I cooked it with 2 eggs which was plenty to coat the flour mix and make it the right amount of moist. I did still however need to cook it about 65-70 mins. Top burnt again bc of the extra time needed. Not sure what is still off. But def recommend only 2 eggs. Seems like maybe a little less applesauce too maybe do the trick,
Hi Jill – I would make sure you are baking in the middle rack and not too close to the burner, that could cause the top to burn. Otherwise, I am glad you enjoyed this recipe!
This bread is good but I am wondering why the parchment paper when you also call for oiling the pan. Also, I am thinking of using half wheat flour for the next batch. Anyone try that?
I like the bread however, something is off with the recipe that caused the interior to need 30 extra mins to cook which made the outside burn. Can you help me so I can try this again next time? Maybe eliminate an egg? What would dry out the recipe a bit?
I would not adjust any of the ingredients. I would suggest making sure you are baking it on the middle rack of your oven.
Hi
Can you please tell me how to make apple sauce
Thanks,
Erica
Hello! I actually buy mine pre-made at the store — like this one 🙂
Truly delish! I added a lot less almond extract (just cause it’s not my favorite), fresh blueberries, poppy seeds, and lemon zest. SO yummy and moist. Doesn’t even need the frosting.
So happy you made it and that it came out great!! Perfect for the summer, right??
This looks amazing and I can’t wait to try it! I’m already giving it 5 stars because EVERYTHING from this blog is drop dead delicious!!!
Aw thank you, Barbara!! SO excited for you to try it 🙂
Hi, do you think I could substitute the flaxseed meal with LSA? Here in Australia LSA is ground linseed, sunflower seed and almond meal. Thank you.
Hello! I haven’t personally tried it but it sounds like a great substitute 🙂 Enjoy!
My absolutely favorite blueberry bread !!! I follow the recipe to a T, except I increase the amount of blueberries by half a cup and use lemon extract, lemon flavor really gives it a nice twist . My husband raves about about the bread , lol . I make it at least every two weeks. How would you adjust baking time if you wanted to make muffins? Thank you 😊
Hi, Tasha! SO happy you love this one. Love the addition of lemon in here!! I haven’t personally tested this recipe as muffins so I can’t be sure, but I’d recommend starting to test them around 20 minutes and take them out of the oven when your tester comes out clean or with a few crumbs attached 🙂
I followed the recipe exactly. The batter was nothing even close to something I could pour into the pan. The result is super dry and not much flavor. More liquid of some sort seems called for, and a bit more sweetener. I don’t like things overly sweet, but this is really blah. If anyone has ideas that they’ve tried, I’d love to hear them.
So sorry to hear that! You used fine blanched almond flour, not almond meal? The batter will definitely be thick and you’ll need to press it into the pan with your spoon/spatula. But sorry you didn’t love the texture/flavor; really appreciate the feedback 🙂
I’ve made this a few times and love it! Today I subbed mashed banana for the applesauce and it turned out great!
Nice!! I’m so glad you loved them!
This breakfast bread is excellent. Perfectly moist and not too sweet…just right for a start to the morning or an afternoon snack. We love your recipes, thanks for sharing!! ❤️
Thank you so much for the reviews, Sam! Happy you’re loving this one!
New family favorite! We’ve been making them as muffins (350, 1/4 cup, 22-24 min in our oven). Love them as an easy breakfast or snack for our preschooler.
Nice!! So happy you all love these 🙂
Added the lemon and poppyseed- so good! Made into muffins (baked about 22 minutes). Came out with the perfect, soft, bouncy texture. Perfect summer treat.
Made this for a brunch with my friends and everyone loved it – moist, flavorful, and healthy! Needed 55mins in my 350 degree oven.
Delicious raspberry jam.
Yay, happy everyone loved it!
So good! I added lemon zest and made them as mini muffins (baked at 350° for 20minutes) and they’re delicious.
That sounds amazing!!
5 stars! I love how quick and easy this bread came together. Definitely going to add the optional lemon and poppyseed next time. So yummy!
Absolutely! Glad you loved it 🙂
OMG, this is delicious, super moist, low in sugar, vegan and gluten free. I couldn’t ask for more! I make it at least once a week. Lemon zest is a great addition. I use chia instead of flax seeds because of food sensitivities and it comes out great.
So happy you love this one! Perfect snack or breakfast 🙂
Dying to try this , but can’t have flax seeds . Is there anything I could swap them with ?
Yes, you can do 1/2-3/4 cup oat flour instead that should be fine!
loved your recipe.
I’m so glad!
I love in love with baking and this is an amazingly easy to follow recipe on Almond Flour Blueberry Muffin Bread. I’d love to bake this for my friends and would love to give you the credit for this awesome step by step guide. Thanks a ton.
So glad you enjoyed!
I didn’t have applesauce so I mashed bananas; 2 bananas yielded 1 cup. And as a note to others, since almond flour is extremely variable in volumetric measurements, I packed 2 1/2 cups, measured the weight, and it was approximately 25 grams. The consistency of the bread turned out similar to what is pictured here so I think if you’re looking for consistency and find that compacting 2 1/2 cups yields a different outcome every time, it would be good to note the weight.
This recipe was easy, and now that I know how it is with minimal changes, I’ll start tweaking it more to match my taste. I was looking for that prominent almond flavor, but I know brand of almond flour is a factor. Next time I think I’ll up the maple syrup and almond extract a bit.
I’m glad I had a big stash of flaxseed so I could use freshly ground flaxseed meal in this recipe. If you’re not used to using flaxseed, it’s good to know that meal goes rancid pretty quickly but both the seeds and meal last a while in the fridge. I find freshly ground tastes way better because the oils in the pre-ground meal taste funky after sitting in a store for months.
Great tips here – thank you for your note! I hope the added almond extract and flaxseed help 🙂
Of course when talking about measurement precision I had to have a typo. It’s 250 grams!
Hello, I came across your website just last night and I wanted to let you know you have the best recipes ever out there.
I made this Good morning Breakfast Blueberry because I happen to have all the ingredients in my pantry except the maple syrup. I used raw honey and it was OMG, great good.
So easy to make and very healthy for sure. I am for sure going to try all your recipes.
Thank you so much!
Amazing! So happy you loved them (and more recipes on the site!) I hope you keep finding new ones to try 🙂