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.