They have been favorite muffins for years — always in the rotation, no matter what season we’re in.
And we’ve made them several times in recent weeks while sheltering at home.
You’ve been making them too! And I’ve received several requests to make it as a quick-bread instead of as muffins…. so we did!
I made the quick bread using the Lemon Blueberry recipe because we were craving the fresh bright flavor that comes with the hint of lemon, but this bread recipe should work fine without the lemon as well…. (just skip the lemon juice and lemon zest, and add back in 1/4 teaspoon cinnamon)
The bread is light and fluffy, full of juicy blueberries, and has a hint of lemon that is so fresh tasting!
And the recipe is super simple.
It’s made with real, whole food ingredients — mostly pantry staples — and is adaptable to tastes or dietary needs.
All you need to make them is gluten-free all purpose flour (we use GF Jules– Affiliate link), baking powder, salt, cane sugar or coconut sugar, butter or dairy-free butter, plain yogurt or dairy-free yogurt, eggs, vanilla extract, lemon juice, lemon zest, fresh blueberries and turbinado sugar for sprinkling.
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here. Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the bread…
This recipe is very adaptable to tastes or dietary needs.
You can use dairy-free butter sticks, ghee and regular butter. You can use cane sugar or coconut sugar. And you can use milk based and almond milk yogurt. Each time the recipe works.
This one was mad with dairy-free butter, cane sugar and almond milk yogurt.
No matter how you make it, it comes together quickly!
All you do is mix the flour, baking powder and salt in a small bowl. Mix the sugar, melted butter, yogurt, sugar, lemon juice, lemon zest and vanilla in a large mixing bowl. Then add the flour to the mixed “wet” ingredients. Stir in the blueberries and you’re done!
You can mix by hand or with a hand mixer but as you may know by now, we love our Kitchen Aid stand mixer (Amazon affiliate link) and use it for everything, including this muffins.
And one important tip before baking for best texture and flavor: After mixing the batter together, sure to “rest” the batter for 20-25 minutes prior to spooning it into the loaf pan.
I’m not a chemist but as I understand it, resting the batter before baking hydrates the flour and give the muffins a softer texture. There is a sweet spot though and you don’t want to let the batter rest for more than 30 minutes because then the bread will be dense.
Remember to sprinkle with Turbino Sugar before baking! I have to admit I sometimes forget this step but if you can remember, that extra sprinkle of sugar gives the muffins a real bakery feel.
And one bonus, I almost forgot to share!
The recipe makes enough batter for 1 large loaf and 1 mini loaf!
They bake at the same time, though the mini loaf bakes quicker, which is good because you can slice into quicker!
The house will smell amazing and when you finally slice into the bread, you’ll be so excited!
The bread is soft and fluffy and burst with juicy blueberries!
Want a slice?
I hope you love this Blueberry Bread as much as we do!
Scroll down to see the recipe and leave a comment if you try.
This gluten-free Lemon Blueberry Bread is fluffy, light, moist, packed with blueberries and a hint of lemon! This super easy recipe is customizable to dietary needs or preferences. We make them with gfjules flour (affiliate link). Note: Prep time includes letting the batter rest for 20 minutes. Makes 1 10 inch loaf pan + 1 mini loaf pan.
8 tablespoon butter, dairy free alternative, or ghee melted and cooled
½ cup plain yogurt or plain almond milk yogurt
3 large eggs
1 tablespoon fresh lemon juice
2 packed teaspoons freshly grated lemon zest
1 teaspoon vanilla extract
1½ cup fresh blueberries, rinsed + extra rinsed blueberries for topping if desired.
2 tablespoon turbinado sugar
In a large bowl, whisk together flour, baking powder, salt.
In a separate bowl, whisk together sugar, melted butter, yogurt, eggs, lemon juice, lemon zest and vanilla until well combined.
Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
Gently fold in blueberries until evenly distributed.
Cover the bowl with plastic wrap and let batter rest at room temperature for 20 minutes (no longer than 30 minutes)
Meanwhile, preheat oven to 375 degrees and line a 10 inch loaf pan and mini loaf pan with parchment paper OR grease and flour the pans. Both work fine for keeping the baked bread from sticking to the pan.
After 20 minutes, spoon the batter into the loaf pans and spread evenly.
Top with extra blueberries if desired and sprinkle turbinado sugar over the top.
Bake the small bread for 25 minutes, then cover loosely with foil and bake an additional 10 minutes, or until a toothpick inserted in the center comes out clean.
Bake the large bread for 45-50 minutes, then cover loosely with foil and bake an additional 10 minutes or until a tooth pick inserted in the center comes out clean.
Let the bread cool in the pans for about 30 minutes or longer, then gently remove from the pans and let continue cooling on wire rack.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...