Blueberry Muffin Bread Recipe

Name: Blueberry Muffin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 350u00b0F. 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.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Blueberry Muffin Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Muffin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions