Gluten-Free Blueberry Muffin Bread with Streusel Topping Recipe

Gluten-Free Blueberry Muffin Bread tastes like your favourite muffins! I love this cinnamon streusel topping. Amazingly buttery, fluffy, delicious!  

– 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 blueberrie 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 paper a 9" x 5 loaf pan. Combine streusel topping ingredients in a separate dish and store. 

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Make foam butter and sugar in a stand mixer bowl with the paddle attachment. Large bowl and electric hand mixer work.Scrape basin and beat eggs with rubber spatula.  

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Blend milk and Greek yoghurt.In another dish, mix gluten-free all-purpose flour, baking powder, soda, and sea salt. 

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

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Spread batter in loaf pan.Evenly sprinkle crumb topping on batter and press into dough.Bake 60–75 minutes without foil after 40 minutes. Leave tinted for bread. 

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Foil the loaf pan again after 60 minutes if bread isn't done. Prevents bread top darkening. At elevation, I bake 75 minutes.Bread is done at 190–200°F.  

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Install a kitchen thermometer in the loaf's centre and wait until the digits stop moving for an accurate reading. 

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Serve blueberry muffin bread sliced an hour after cooling. Waiting straightens bread.Pour melted butter on top and enjoy! Buttery microwaved bits are great.  

Also See

Cassava Flour Banana Bread (Grain-Free) Recipe