This Healthy Blueberry Bread is made with healthy ingredients like Greek yogurt, oat flour, and almond flour. It’s sweetened with maple syrup and loaded with juicy blueberries throughout. It makes a great fluffy and moist Summer quick bread!
Would you like to make a quick bread that’s more healthy?
You’re in the right place then! Check out this Healthy Blueberry Bread. It’s the perfect Summer breakfast to make, while fresh blueberries are big and juicy.
My kids aren’t a huge fan of baked blueberries, but this bread is one of mine and my husband’s favorites.
When I was a kid I wasn’t a fan of cooked blueberries either. And now I have no idea why! The flavor intensifies as the blueberries cook/bake and the blueberries are ah-mazing. Like in my Blueberry Pancakes, I just can’t get enough.
So here’s another recipe dedicated to the deliciousness that is blueberries when they’re cooked or baked into something. But in a healthy way, so I can eat this bread repeatedly while blueberries are in season. 🙂
This Healthy Blueberry Bread itself is sweetened naturally with only maple syrup. It’s made fluffy and higher in protein with Greek yogurt (each slice has 9 grams of protein!). And it’s made with a blend of oat flour, almond flour and gluten-free all purpose flour, for a great textured bread that has more whole grains and protein.
I love to add cinnamon too, for a bit of a blueberry pie type of flavor. It’s my favorite that way!
This bread is also quick and easy to make, and it’s made mostly in one large mixing bowl. Whip this bread up in fifteen minutes and have breakfast ready for the rest of the week.
Let’s chat about the ingredients.
First, to make this bread gluten-free be sure to use a gluten-free all purpose flour blend and certified gluten-free oat flour. If you don’t need it to be, you can use regular flour and oat flour that’s not certified gluten-free.
This bread is sweetened with only maple syrup (or honey) and I would recommend that you keep it that way. In it’s place, you could also use about 3/4 cup of white sugar if you’d like.
I recommend using a thick and plain Greek yogurt, like Fage 2% (which is my personal favorite). You could also use vanilla Greek yogurt. If you don’t have Greek yogurt, you can try using a thick plain or vanilla yogurt in it’s place. The Greek yogurt makes this bread moist but gives it great structure as well. It’s a must have!
And don’t skimp on the cinnamon! One simple teaspoon will add a touch of cinnamon flavor. If you’d like more, 2 teaspoons would work well too. It gives this bread a bit of a blueberry pie flavor, which is delicious.
Last but not least: blueberries!
I recommend using fresh blueberries while they’re in season. I think frozen blueberries should work just as well, but you may need to bake the bread a few minutes longer.
Prior to adding the blueberries to the Healthy Blueberry Bread batter, you’ll toss them in flour. This will make it so the blueberries don’t sink to the bottom of the bread. Just one tablespoon of flour covering the blueberries entirely.
After baking, let your bread cool entirely, then slice it up and enjoy!
This Healthy Blueberry Bread has juicy blueberries throughout with hints of cinnamon and maple syrup, for a blueberry pie feel. It’s DELICIOUS! And a must-make while blueberries are in season.
If this Healthy Blueberry Bread doesn’t scream Summer breakfast, I don’t know what does. Baking with berries is one of my favorite things to do during the Summer. The flavor is out of this world!
Once you try it, let me know what you think! Does it remind you of Blueberry Pie too? Find me on Instagram and tag me in your picture, and/or leave a comment and rating below. I love to hear from ya’ll!
- 6 tbsp butter, softened
- 1/2 cup maple syrup (or honey, if preferred)
- 1/2 cup plain Greek yogurt (I prefer Fage 2%)
- 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 tsp vanilla
- 2 eggs
- 1 cup oat flour (certified gluten-free)
- 1/2 cup almond flour
- 1/2 cup gluten-free all purpose flour (or regular flour)
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups fresh blueberries
- 1 tbsp gluten-free all purpose flour (or regular flour)
To begin, preheat your oven to 350 and line a loaf pan with parchment paper or spray with non-stick spray.
To a large mixing bowl, add your butter and maple syrup and whisk them together. Add your Greek yogurt, milk and vanilla and whisk till well combined. Lastly, add your eggs and briefly blend them in.
To the same bowl, add your oat flour, almond flour, gluten-free all purpose flour, cinnamon, baking soda, and salt. Stir till well combined and you have a smooth batter.
In a separate bowl, add your blueberries and tbsp of flour and toss the blueberries till they're coated entirely. Add the blueberries to your bowl of quick bread batter and gently fold them in. Pour into your pan and spread the top into an even layer.
Bake in the oven for 50-55 minutes, or till a toothpick inserted comes out clean.
Let cool entirely, then slice and devour!
Stored in an airtight container in the fridge this bread lasts about a week.