Gluten-Free Blueberry Muffin Bread

Slice of blueberry bread on a white plate with a gold fork and a bowl of fresh blueberries to the side.

4.60 from 5 votes

Gluten-Free Blueberry Muffin Bread

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Breads

Cuisine: American

Servings: loaf

Calories: 316kcal

Author: Julia

Ingredients

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

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
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. Note: you can also use a large bowl and an electric hand mixer.
Scrape the sides of the bowl with a rubber spatula and beat in the eggs one at a time.
Add the Greek yogurt and milk to the mixer and beat until everything is well-combined.
In a separate bowl, stir together the dry ingredients: gluten-free all-purpose flour, baking powder, baking soda, and sea salt, until combined.
Pour the flour mixture into the bowl of the stand mixer and beat into the wet ingredients until a smooth thick dough forms and any clumps are out.
Fold in the blueberries gently using a rubber spatula until they are well-distributed throughout the batter.
Pour batter and spread it into an even layer inside the prepared loaf pan.
Sprinkle the crumb topping mixture on top of the batter evenly and gently press it into the dough.
Cover the loaf pan with aluminum foil (leaving it tinted to give the bread room to grow) and bake for 60-75 minutes, removing the foil after 40 minutes. Note: If the bread is still not cooked through after 60 minutes, cover the loaf pan in foil again for the remaining time. This prevents the top of the loaf from getting too dark. Mine takes a full 75 minutes, but I bake at high elevation.
This bread will be fully cooked once it reaches an internal temperature of 190 to 200 degrees Fahrenheit. You can check the temperature using a kitchen thermometer by inserting it into the center of the loaf and waiting until the numbers stop moving to get an accurate read.
Remove the blueberry muffin bread from the oven and allow it to cool for at least 1 hour before slicing and serving. Note: the longer you wait to slice the bread, the neater (cleaner) the slices will be.
Serve with a pat of melted butter on top and enjoy! I like to microwave a piece with butter on top for the most blissful treat.

Notes

*Use regular dairy milk or non-dairy milk of choice such as almond milk, oat milk, cashew milk, etc.

Wrap the loaf pan with plastic wrap and store on the counter for up to 24 hours. Store any leftovers in a ziplock bag or an airtight container in the refrigerator for up to 1 week. Freeze any remaining leftovers in an airtight bag for up to 3 months.

Nutrition