Blueberry Muffin Bread
 
Prep time
Cook time
Total time
 
A sweet and moist quick bread made with fresh blueberries and a sugar crumble topping.
Serves: 15 Slices
Ingredients
  • 6 oz. Chobani Blueberry Greek Yogurt
  • ½ cup plain greek yogurt or use blueberry yogurt
  • ¼ cup Tagatose or ¼ cup sugar
  • 3 egg whites
  • 2 tbsp. milk, non-fat
  • 1 tbsp. coconut oil (melted) or canola oil
  • 1 tbsp vanilla extract
  • ½ Cup whole wheat pastry flour
  • 1 Cup all purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup blueberries
  • Crumble Topping:
  • ¼ c. Tagatose or sugar
  • 2 tbsp. flour
  • 1 tbsp. butter, at room temperature (I used Brummel and Brown)
Instructions
  1. Preheat oven to 350°
  2. Spray 9- x 5-inch loaf pan or 3 mini loafs with cooking spray; set a side.
  3. In a medium bowl, mix yogurts and sugar; until combined. Add egg whites, milk, coconut oil and vanilla extract mix until combined.
  4. In a separate bowl add flours, baking powder, baking soda and salt. Mix together.
  5. Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture, be careful not to over mix.
  6. Fold in blueberries
  7. Spoon batter into prepared bread pans.
  8. For crumble topping:
  9. In a small bowl, add sugar, flour and butter; mix with your hand until crumbly. Evenly sprinkle over bread.
  10. Bake for 40 - 50 minutes for 1 large loaf or 30 – 35 minutes for 3 mini loafs, or until a wooden pick inserted into center comes out clean.
  11. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
Notes
Calories per slice with NuNaturals: 92.2, Fat: 1.4, Sodium: 209, Potassium: 41.8, Carbs: 19, Fiber: 1.1, Sugar: 2.5, Protein: 4.2

Calories per slice with granulated sugar: 108, Fat: 1.4, Sodium: 209, Potassium: 41.8, Carbs: 20, Fiber: 1.1, Sugar: 9.1, Protein: 4.2
Nutrition Information
Serving size: 1 Slice
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2012/12/14/blueberry-muffin-bread/