Gluten-Free Blueberry Muffin Bread tastes like your favourite blueberry muffins! This cinnamon streusel topping is wonderful. Buttery, fluffy, sweet, and amazing!
– ½ cup 1 stick softened butter – ⅔ cup brown sugar packed – 2 large eggs at room temperature – ½ cup plain Greek yogurt or sour cream – 2 tsp pure vanilla extract – ⅓ cup milk of choice* – 2 cups gluten-free all-purpose flour – 1 tsp baking soda – 1 tsp baking powder – 1 tsp sea salt – 1 ½ cups fresh blueberries Streusel Topping (Optional): – ⅓ cup gluten-free all-purpose flour – 2 Tbsp brown sugar – 1 Tbsp ground cinnamon – 3 Tbsp melted butter – Pinch sea salt
Preheat oven to 350°F and line a 9" x 5" loaf pan with paper. Mix the streusel topping ingredients in a separate bowl and save.
Whisk butter and sugar in a stand mixer bowl with the paddle attachment until foamy. A large bowl and electric hand mixer work too.