Healthy lemon blueberry bread is moist and fluffy and packed with flavor. This lightened up lemon bread contains NO SUGAR, NO BUTTER, and can be made with whole wheat or gluten-free flour.
Preheat oven to 350F. Grease and flour a loaf pan and set aside.
In a medium bowl combine the dry ingredients together; flour, baking powder, baking soda, and salt.
In a large bowl combine the wet ingredients; whisk the Greek yogurt, maple syrup, coconut oil, eggs, lemon juice and zest, and vanilla.
Gently fold in the dry ingredients to the wet ingredients.
In a small bowl with a teaspoon of flour coat the blueberries and toss it. Fold the blueberries into the batter.
Pour batter into the greased loaf pan and bake 45-50 minutes or until a toothpick inserted comes out clean. Cool for at least 10 minutes before slicing.
Notes
Flour options:White whole wheat, all-purpose, or gluten-free flours will work. You can substitute 1/2 cup of oat flour along with 1 cup flour of choice if desired. For example, 1 cup all-purpose + 1/2 cup oat flour or white whole wheat flour. To make oat flour:Pulse oats in a blender until they are ground into a powder-like consistency, about 1 minute. Measure 1/2 cup after blending. To make vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and replace Greek yogurt with 1/2 cup non-dairy milk. To make gluten-free: Use gluten-free flour. Do not substitute with coconut flour or almond flour. To make into muffins: pour batter into lined or greased muffin tins 3/4 full. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.