This healthy blueberry lemon loaf combines the refreshing flavors of blueberries and zesty lemon in a wholesome, tender loaf. This treat is perfect for breakfast, a snack or even a light dessert, offering a delightful balance of tartness and sweetness with a moist, cake-like texture.
EVERYTHING YOU’LL NEED TO MAKE THIS healthy blueberry lemon bread
- Almond Flour: be sure to pack your almond flour when making these! Almond flour will provide a rich moisture to these cookies so I do not recommend subbing this for any other flour. It is also a low glycemic index food and even has fewer sugars and carbohydrates when compared to whole wheat flour.
- Oat Flour: fiber-rich grain that I like to mix in with my all-purpose flour because it is lower on the glycemic index (I learned this trick from my grandma). If you don’t have oat flour on hand, it is super easy to make, you just blend up rolled oats until it is a fine powder. If you’d like to watch a demo you can check out my how-to video on instagram here. However, you can also sub for another flour of your choice.
- Sweeteners: instead of using processed sugar, these muffins are naturally sweetened with maple syrup and a ripe banana.
- Yogurt: I use whole milk yogurt but feel free to use greek yogurt as well. I like to use yogurt instead of oil in my baked goods sometimes because it provides more protein, less calories and added moisture.
- Lemon: brings brightness to the bread!
- Blueberries: before folding these into your batter be sure to coat these in a bit of flour. This will help to not turn the whole muffin batter blue.
Healthy blueberry lemon bread
This healthy blueberry lemon loaf combines the refreshing flavors of blueberries and zesty lemon in a wholesome, tender loaf. This treat is perfect for breakfast, a snack or even a light dessert, offering a delightful balance of tartness and sweetness with a moist, cake-like texture.
Ingredients
Dry
- 1 cup almond flour, packed
- 1 cup oat flour, NOT packed
- 1/2 tsp cinnamon (optional, I just love cinnamon)
- 1/4 tsp salt
- 3/4 tsp baking soda
Wet
- 1/4 cup maple syrup
- 1 banana mashed
- 1/4 cup yogurt (I use whole milk yogurt)
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 egg
- 1/2 lemon (zest + juice)
Mix-In
- 1 cup blueberries + 1 Tbsp oat flour
Lemon Glaze
- 1/2 lemon (zest + juice)
- 1/3 cup powdered sugar
Instructions
- Preheat your oven to 350F. Spray a loaf pan with nonstick cooking spray and put parchment paper in it.
- In a medium bowl, mix together your dry ingredients.
- In a separate bowl, mix together your wet ingredients.
- Add your dry to your wet and mix until just combined. Then set aside.
- In another bowl, mix together your blueberries with 1 Tbsp of oat flour to help prevent your bread from turning blue. Then fold your blueberries into your batter.
- Bake for 45-55 minutes or until a toothpick comes out clean. Enjoy!
