Blueberry Muffin Bread

Name: Blueberry Muffin Bread
Ingredients: 6 ounces, weight Chobani Blueberry Greek Yogurt; 1/2 cups Plain Greek Yogurt Or Use Blueberry Yogurt; 1/4 cups Tagatose Or Sugar; 3 whole Egg Whites; 2 Tablespoons Non-fat Milk; 1 Tablespoon Coconut Oil, Melted; 1 Tablespoon Vanilla Extract; 1/2 cups Whole Wheat Pastry Flour; 1 cup All-purpose Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 cup Blueberries; FOR THE CRUMBLE TOPPING:; 1/4 cups Tagatose Or Sugar; 2 Tablespoons Flour; 1 Tablespoon Butter, At Room Temperature (I Used Brummel And Brown)

17 ingredients

8 steps

Ingredients

6 ounces, weight Chobani Blueberry Greek Yogurt
1/2 cups Plain Greek Yogurt Or Use Blueberry Yogurt
1/4 cups Tagatose Or Sugar
3 whole Egg Whites
2 Tablespoons Non-fat Milk
1 Tablespoon Coconut Oil, Melted
1 Tablespoon Vanilla Extract
1/2 cups Whole Wheat Pastry Flour
1 cup All-purpose Flour
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 cup Blueberries
FOR THE CRUMBLE TOPPING:
1/4 cups Tagatose Or Sugar
2 Tablespoons Flour
1 Tablespoon Butter, At Room Temperature (I Used Brummel And Brown)

Directions

1

Preheat oven to 350°F. Spray 9- x 5-inch loaf pan or 3 mini loaf pans with cooking spray; set aside.
2

In a medium bowl, mix yogurts and sugar until combined. Add egg whites, milk, coconut oil and vanilla extract mix until combined.
3

In a separate bowl, add flours, baking powder, baking soda and salt. Mix together.
4

Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture. Be careful not to overmix. Fold in blueberries.
5

Spoon batter into prepared bread pans.
6

For the crumble topping, in a small bowl, add sugar, flour and butter; mix with your hand until crumbly. Evenly sprinkle over bread.
7

Bake for 40-50 minutes for 1 large loaf or 30-35 minutes for 3 mini loaves, or until a wooden pick inserted into the center comes out clean.
8

Cool in the pan on a wire rack 10 minutes; remove from pan to wire rack.