Healthy Blueberry Yogurt Loaf
There’s something undeniably comforting about a warm, homemade loaf — especially one that’s easy to make and loaded with juicy blueberries. This One-Bowl Blueberry Yogurt Loaf is a go-to in our kitchen when we want something wholesome, moist, and just the right amount of sweet. No fancy equipment or ingredients needed — just a handful of pantry staples, a bowl, and your favorite berries. It’s perfect for breakfast, lunchboxes, or an afternoon treat with tea.
💙 Why You’ll Love This Recipe:
One-Bowl Simplicity – Less mess, less cleanup, more time to enjoy!
No Baking Soda or Lemon Needed – Great for sensitive stomachs or simplified pantries.
Healthier Ingredients – Naturally sweetened with maple syrup and made with protein-rich yogurt.
Versatile – Easy to swap in other berries, flours, or sweeteners to make it your own.
Kid-Approved – Soft, lightly sweet, and studded with bursts of blueberry in every bite.
🔄 Ingredient Swaps + Tips (Beyond GF Flour + Butter):
Eggs: Swap with 2 flax eggs (2 tbsp ground flax + 6 tbsp water) to make it egg-free.
Greek Yogurt: Use dairy-free yogurt (like coconut, almond, or cashew yogurt) for a dairy-free version.
Maple Syrup: Try honey, agave syrup, or date syrup for a different flavor profile. For a sugar-conscious version, use monk fruit maple syrup or allulose syrup.
Blueberries: Mix it up with chopped strawberries, raspberries, blackberries, or even a combo of berries. You can also fold in grated apple or pear for a fruit-sweetened twist.
Butter: Since you’re already using butter, for a flavor change you could try brown butter for a richer, nuttier note or swap in ghee.
Add-ins: Stir in chopped walnuts, pecans, shredded coconut, or dark chocolate chips for extra texture and flavor.
Watch it in action!
Follow for more content
Healthy Blueberry Yogurt Loaf
This easy, one-bowl Blueberry Yogurt Loaf is moist, gently sweetened with maple syrup, and packed with juicy blueberries. Just wholesome, simple ingredients. Perfect for breakfast, snacks, or light dessert!
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup maple syrup or honey
- ½ cup plain Greek yogurt (or any unsweetened yogurt)
- ⅓ cup butter, meled
- 1 cup blueberries (fresh or frozen)
- 1 tbsp flour (to toss with berries)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5" loaf pan with parchment paper or grease well.
- In a large bowl, whisk together the eggs, maple syrup, yogurt, and butter until smooth.
- Add flour, baking powder, and salt directly into the same bowl. Mix gently until just combined — don’t overmix.
- Toss blueberries with 1 tbsp flour to prevent sinking, then fold them into the batter.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional, pour over powdered sugar icing which is just powdered sugar mixed with milk and a touch of cranberry juice or any dark juice to get the color.
