Gluten-Free Blueberry Quick Bread Recipe

Name: Gluten-Free Blueberry Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup almond flour; 1 cup brown rice flour or gluten-free flour blend, such as Bobs Red Mill All-Purpose GF Baking Flour; 2 Tbs. cornstarch; 1 Tbs. grated lemon zest; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 3/4 cup sugar; ⅔ cup low-fat buttermilk or plain yogurt; 1/4 cup olive oil; 2 eggs; 1/2 tsp. almond extract; 1 1/2 cups frozen blueberries

Servings: persons

1 cup almond flour
1 cup brown rice flour or gluten-free flour blend, such as Bobs Red Mill All-Purpose GF Baking Flour
2 Tbs. cornstarch
1 Tbs. grated lemon zest
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup sugar
⅔ cup low-fat buttermilk or plain yogurt
1/4 cup olive oil
2 eggs
1/2 tsp. almond extract
1 1/2 cups frozen blueberries

1
Preheat oven to 350F.
2
Coat 9- x 5-inch loaf pan, or 3 6- x 3-inch miniloaf pans, or 12-cup muffin tin with cooking spray.
3
Whisk together almond flour, brown rice flour, cornstarch, lemon zest, baking powder, baking soda, and salt in large bowl.
4
Whisk together sugar, buttermilk, oil, eggs, and almond extract in separate bowl.
5
Fold buttermilk mixture into flour mixture with spatula.
6
Stir in blueberries.
7
Scoop batter into prepared pan(s).
8
Bake large loaf 50 to 60 minutes, miniloaves 35 to 45 minutes, or muffins 18 to 22 minutes, or until golden brown and toothpick inserted in center comes out clean.
9
Cool in pan 5 minutes.
10
Loosen edges, and turn out onto wire rack to cool completely.

1312

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup almond flour, 1 cup brown rice flour or gluten-free flour blend, such as Bobs Red Mill All-Purpose GF Baking Flour, 2 Tbs. cornstarch, 1 Tbs. grated lemon zest, and more.

Yes, Gluten-Free Blueberry Quick Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Blueberry Quick Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions