Gluten-Free Blueberry Muffin Bread Recipe

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


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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.


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Whisk butter and sugar in a stand mixer bowl with the paddle attachment until foamy. A large bowl and electric hand mixer work too.

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Beat eggs and scrape basin with rubber spatula. Mix milk and Greek yoghurt.Mix gluten-free all-purpose flour, baking powder, baking soda, and sea salt in another dish.

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Mix the flour and wet ingredients in the stand mixer until a thick, clump-free dough forms.Spread blueberries in batter with rubber spatula.

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Fill and spread loaf pan batter.Spread crumb topping evenly on batter and push into dough.Remove foil after 40 minutes and bake 60–75.

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Leave it tinted to let the bread develop. If bread isn't done after 60 minutes, foil the loaf pan again. This prevents bread top darkening. I bake at high altitude for 75 minutes.

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At 190–200°F, this bread is done. For an accurate reading, place a kitchen thermometer in the loaf's centre and wait until the digits stop moving.

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Slice and serve chilled blueberry muffin bread an hour later. Waiting neatens bread.Top with melted butter and enjoy! Buttery microwaved bits are excellent.

Also See

Healthy Blueberry Oatmeal Cookies Recipe