GLUTEN-FREE BLUEBERRY MUFFIN BREAD WITH STREUSEL TOPPING

This Gluten-Free Blueberry Muffin Bread is reminiscent of your favorite blueberry muffins! The cinnamon streusel topping is everything here. Fluffy, buttery, perfectly sweet, and delicious!

INGREDIENTS

– butter – brown sugar – eggs – greek yogurt or sour cream

Step-by-step instructions!

Follow our easy instructions for success!

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Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.

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If you’re making the streusel topping, stir the ingredients together in a small bowl and set it aside until ready to use.

Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment until it is nice and fluffy.

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Scrape the sides of the bowl with a rubber spatula and beat in the eggs one at a time.

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Add the Greek yogurt and milk to the mixer and beat until everything is well-combined.

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