Description
This soft, moist blueberry muffin bread has all the things you love about your favorite bakery style blueberry muffins, but in one easy loaf. It’s fluffy, buttery, loaded with blueberries and topped with a delicious cinnamon sugar crumble topping. The blueberry muffin batter only takes minutes to mix together before baking. This blueberry muffin bread is made with greek yogurt, so it has some added protein and nutrition, making it the perfect start to your day.
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter, melted
- 1/2 cup greek yogurt
- 1/2 cup milk
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 2 cups fresh blueberries (or frozen)
Crumble Topping
- 1/3 cup all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
1. Preheat oven to 350F. Spray a 9×5 inch loaf pan with nonstick cooking spray and line with parchment paper.
2. Make the streusel topping. In a medium size bowl, combine all ingredients for the streusel topping. Use a fork to claw/combine ingredients together. Place in refrigerator so that the crumble hardens and sets up while you make the blueberry muffin batter.
3. Make the blueberry muffin batter. In a large bowl add your sugar, oil, butter, Greek yogurt, milk, eggs and vanilla extract. Whisk to combine.
4. Sift in the flour, baking powder, baking soda, salt and cinnamon if you choose to add it in. Add in the blueberries. Gently mix the ingredients just until combined.
5. Pour/spread batter into prepared loaf pan. Add additional blueberries on top of loaf and sprinkle the streusel topping over loaf (you may need to use your fork and hands to break apart the crumble topping into smaller pieces). Bake in preheated oven for 50-60 minutes. Allow to cool completely in loaf pan.
6. Store leftovers covered in an airtight container for up to 3 days at room temperature, or up to 1 week in the refrigerator
- Prep Time: 10
- Cook Time: 50
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American