Vegan Blueberry Muffin Bread

Vegan Blueberry Muffin Bread


  • 1 cup almond milk or plant based milk
  • ½ cup Purecane™ Baking Sweetener
  • ¼ cup vegan butter (melted) or coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • 2 cups all-purpose flour (or gluten free all-purpose flour)
  • 1 cup wild blueberries (frozen or fresh)


  1. Preheat the Oven to 375°F and grease a metal loaf pan. Set aside.
  2. In a medium-sized bowl combine the plant based milk, Purecane™ Baking Sweetener, melted vegan butter or coconut oil, vanilla extract, baking powder, baking soda, and cinnamon, mix with a fork until well combined. 
  3. Then, mix in the flour until a dough forms. Fold in the berries and then transfer the dough into the greased metal loaf pan.
  4. Bake in the oven for 40-50 minutes or until the loaf is golden on the top and completely risen through the center. Serve warm with vegan butter or drizzled with homemade sugar-free syrup!