Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Gluten-Free Blueberry Quick Bread

Try making this moist, tender quick bread with frozen raspberries, fresh strawberries, or 1 cup chopped dried fruit.

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

Try making this moist, tender quick bread with frozen raspberries, fresh strawberries, or 1 cup chopped dried fruit.

Servings
MUFFIN

Ingredients

  • 1 cup almond flour
  • 1 cup brown rice flour or gluten-free flour blend, such as Bob’s 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
  • 2/3 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

Preparation

  1. Preheat oven to 350°F. Coat 9- x 5-inch loaf pan, or 3 6- x 3-inch miniloaf pans, or 12-cup muffin tin with cooking spray.
  2. Whisk together almond flour, brown rice flour, cornstarch, lemon zest, baking powder, baking soda, and salt in large bowl. Whisk together sugar, buttermilk, oil, eggs, and almond extract in separate bowl. Fold buttermilk mixture into flour mixture with spatula. Stir in blueberries.
  3. Scoop batter into prepared pan(s). 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. Cool in pan 5 minutes. Loosen edges, and turn out onto wire rack to cool completely.

Nutrition Information

  • Serving Size Makes 1 loaf, 3 miniloaves, or 12 muffins
  • Calories 224
  • Carbohydrate Content 29 g
  • Cholesterol Content 36 mg
  • Fat Content 10 g
  • Fiber Content 2 g
  • Protein Content 5 g
  • Saturated Fat Content 1 g
  • Sodium Content 249 mg
  • Sugar Content 14 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g