Combine 1 cup ecoLife® amaranth and 2½ to 3 cups water in a saucepan. Bring to a boil. Reduce heat to medium and cover. Simmer 20-25 minutes or until water is absorbed. Set aside and let cool slightly.
Preheat oven to 350°F. Grease a 9-inch by 5-inch loaf pan.
Whisk together flour, cinnamon, baking soda, baking powder, and salt in medium mixing bowl. Set aside.
In a separate bowl, combine sugar, oil, buttermilk, eggs, and vanilla extract in large mixing bowl. Whisk until combined. Fold in the cooked amaranth.
Add flour mixture slowly and whisk until just combined. Fold in blueberries.
Scoop and smooth batter into loaf pan. Sprinkle the top with additional amaranth grains. Bake 45 to 50 minutes, or until the center doesn’t give in when you push lightly on the top. Cool for 20 minutes in pan, then turn out onto wire rack to finish cooling. Slice and eat when the bread and finished cooling.