So I was trying to make brownies and it wasn’t going very well. I didn’t have the right kind of flour and it was just really soupy. Not a very appetizing term for brownies.
As I stood there trying to figure out what to do with my soupy batter, I looked over to the flour that I had. On the back of the box, was a picture of a blueberry muffin.
My brain shifted completely off of brownies and onto blueberry muffins.
Well, it turned out I didn’t have any muffin liners and so that’s the story of how I ended up with this blueberry bread recipe.
It turned out even yummier than I could’ve hoped. It is moist, sweet, and just a little bit tart.
My favorite way to eat it (as with most things) is toasted with a LOT of grass-fed organic butter.
So without further ado, here’s the recipe –
- 2 3/4 cups gluten free pastry flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups dairy free milk
- 10 tbsp grass-fed organic butter or coconut oil melted, cooled
- 3 eggs
- 3/4 cup maple syrup
- 1 cup blueberries fresh or frozen
Preheat oven to 400 and grease bread pan
Combine all of the ingredients, except for the blueberries, in a large mixing bowl or a standing mixer. Mix well.
Add the blueberries and fold them in with a spatula
Pour the mixture into the bread pan. Bake for 60 minutes or until a toothpick comes out dry.
Let me know if you make this in the comments or post a pic on IG with the hashtag #caleesheaeats