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 ⓘ
Instructions
- Preheat oven to 350°F. Spray 9- x 5-inch loaf pan or 3 mini loaf pans with cooking spray; set aside.
- In a medium bowl, mix yogurts and sugar until combined. Add egg whites, milk, coconut oil and vanilla extract mix until combined.
- In a separate bowl, add flours, baking powder, baking soda and salt. Mix together.
- Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture. Be careful not to overmix. Fold in blueberries.
- Spoon batter into prepared bread pans.
- For the crumble topping, in a small bowl, add sugar, flour and butter; mix with your hand until crumbly. Evenly sprinkle over bread.
- 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.
- Cool in the pan on a wire rack 10 minutes; remove from pan to wire rack.
Nutrition & Diet Analysis (per serving)
881
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).