Gluten-Free Blueberry Muffin Bread with Streusel Topping

Gluten-Free Blueberry Muffin Bread with cinnamon streusel topping is moist, fluffy, buttery, perfectly sweet and reminiscent of the best blueberry muffins. This cozy, comforting quick bread recipe is fun to prepare and delicious for the whole family.

If you’re anything like me and find yourself instantly attracted to a streusel topping, this gluten-free blueberry muffin bread will be an profound source of joy. 

Delicious blueberry muffin bread includes all the trappings of classic blueberry muffins, in loaf form. Fluffy, moist texture with rich buttery flavors, a perfect level of sweetness, studded with tangy fresh juicy blueberries.

And that topping is here to enhance the whole experience with its cinnamon sweet crumbly goodness.

What I love about this blueberry streusel bread is it isn’t overly sweet and the butter flavor really shines through for that iconic blueberry muffin flavor we all love so dearly.

While I typically share treats that are lower in added sugar and are dairy-free, this bread is just too good not to share!

Let’s chat about the basic ingredients needed to make this moist blueberry muffin bread!

Ingredients for Gluten-Free Blueberry Muffin Bread Recipe:

Unsalted Butter: Paramount in bringing that creamy luscious buttery flavor to the blueberry muffin bread, unsalted butter plays the crucial role of fat and moisture in the recipe. We’re going for softened butter, so be sure to take the stick of butter out of the refrigerator about 15 to 20 minutes prior to baking. 

I haven’t tested the recipe using a replacement for butter yet.

Brown Sugar: Used to sweeten this easy quick bread recipe, brown sugar gives us all the sweetness we need. I love that the bread doesn’t turn out too sweet, and instead has the perfect level of sweetness.

You can replace the brown sugar with coconut sugar, maple sugar, or regular granulated cane sugar.

Eggs: A couple large eggs make the blueberry bread nice and fluffy for the best texture. Be sure to take the eggs out of the refrigerator prior to baking, as we want room temperature eggs.

Greek Yogurt: Yogurt is a magical ingredient in the sense that it not only brings moisture to the bread, but it also helps leaven it so that there’s almost a cake-like consistency. I use non-fat Greek yogurt, but you can also use sour cream if you’d prefer.

Pure Vanilla Extract: A little vanilla brings warmth to this yummy gluten-free blueberry bread.

Milk (dairy or non-dairy): We need a little extra liquid, and any form of milk works here. Regular cow’s milk, almond milk, oat milk, cashew milk are all great options. 

Gluten-Free All-Purpose Flour: The base of the recipe, we use a gluten-free flour blend. I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, but you can use a different brand, like King Arthur or Pamela’s.

Just note that not all gluten-free blends operate identically in recipes so you may need to add more flour or more liquid to get the consistency right. We’re going for a very thick batter.

Baking Powder & Baking Soda: The leavening agents here, we use both baking powder and baking soda.

Salt: Sea salt enhances the flavors of the bread so that we’re left with a beautiful richness. Don’t skip it!

Fresh Blueberries: For the best result, use fresh blueberries rather than frozen blueberries. The berry studded bread turns out nice and sweet with those little pops of tangy blueberries.

For the Streusel Topping: Gluten-free flour, butter, brown sugar, cinnamon and sea salt. This combination of ingredients makes the most amazing cinnamon streusel topping for that delicious sweet flavor and fun texture. The streusel topping is optional so feel free to omit it and the bread will still be amazing.

Recipe Adaptations:

• To make lemon blueberry muffin bread, add 1 1/2 tablespoons of lemon zest and 2 tablespoons of lemon juice.
• For chocolate chip blueberry bread, add 1/2 cup to 1 cup of chocolate chips to the batter.
• If you love cinnamon, add 1 teaspoon ground cinnamon to the muffin batter.

Now that we’ve covered the simple ingredients list, let’s bake a loaf!

How to Make Gluten-Free Blueberry Muffin Bread:

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.

If you’re making the streusel topping, stir the ingredients together in a small bowl and set it aside until ready to use.

Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment until it is nice and fluffy. Note: you can also use a large bowl and an electric hand mixer.

Scrape the sides of the bowl with a rubber spatula and beat in the eggs one at a time. 

Add the Greek yogurt and milk to the mixer and beat until everything is well-combined.

In a separate bowl, stir together the dry ingredients: gluten-free all-purpose flour, baking powder, baking soda, and sea salt, until combined.

Pour the flour mixture into the bowl of the stand mixer and beat into the wet ingredients until a smooth thick dough forms and any clumps are out.

Fold in the blueberries gently using a rubber spatula until they are well-distributed throughout the batter.

Pour batter and spread it into an even layer inside the prepared loaf pan.

Sprinkle the crumb topping mixture on top of the batter evenly and gently press it into the dough.

Cover the loaf pan with aluminum foil (leaving it tinted to give the bread room to grow) and bake for 60-75 minutes, removing the foil after 40 minutes. Note: If the bread is still not cooked through after 60 minutes, cover the loaf pan in foil again for the remaining time. This prevents the top of the loaf from getting too dark.

Mine takes a full 75 minutes, but I bake at high elevation.

This bread will be fully cooked once it reaches an internal temperature of 190 to 200 degrees Fahrenheit. You can check the temperature using a kitchen thermometer by inserting it into the center of the loaf and waiting until the numbers stop moving to get an accurate read.

Remove the blueberry muffin bread from the oven and allow it to cool for at least 1 hour before slicing and serving. Note: the longer you wait to slice the bread, the neater (cleaner) the slices will be.

Serve with a pat of melted butter on top and enjoy! I like to microwave a piece with butter on top for the most blissful treat. Wrap the loaf pan with plastic wrap and store on the counter for up to 24 hours.

Store any leftovers in a ziplock bag or an airtight container in the refrigerator for up to 1 week. Freeze any remaining leftovers in an airtight bag for up to 3 months.

Can I Make Muffins Instead?:

If you prefer blueberry muffins over quick bread, simply line a muffin tin with muffin papers and bake muffins for 25 to 35 minutes, or until they test clean.

Enjoy a thick slice of blueberry streusel muffin bread for breakfast, snack, or dessert!

If you love delicious moist quick bread recipes, also try these out!

More Gluten-Free Quick Bread Recipes:

• The BEST Gluten-Free Banana Bread 
• Paleo Morning Glory Quick Bread 
• Gluten-Free Apple Bread 
• Healthy Cinnamon Swirl Banana Bread 
• Keto Lemon Pound Cake 
• Healthy Oatmeal Zucchini Bread 

Enjoy this luscious blueberry dessert with a cup of coffee or tea!

Gluten-Free Blueberry Muffin Bread

4.60 from 5 votes

This Gluten-Free Blueberry Muffin Bread is reminiscent of your favorite blueberry muffins! The cinnamon streusel topping is everything here. Fluffy, buttery, perfectly sweet, and delicious!

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Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings: 1 loaf

Ingredients

• 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 blueberries

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

Instructions

• Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
• If you’re making the streusel topping, stir the ingredients together in a small bowl and set it aside until ready to use.
  
• Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment until it is nice and fluffy. Note: you can also use a large bowl and an electric hand mixer.
  
• Scrape the sides of the bowl with a rubber spatula and beat in the eggs one at a time. 
  
• Add the Greek yogurt and milk to the mixer and beat until everything is well-combined.
  
• In a separate bowl, stir together the dry ingredients: gluten-free all-purpose flour, baking powder, baking soda, and sea salt, until combined.
• Pour the flour mixture into the bowl of the stand mixer and beat into the wet ingredients until a smooth thick dough forms and any clumps are out.
  
• Fold in the blueberries gently using a rubber spatula until they are well-distributed throughout the batter.
  
• Pour batter and spread it into an even layer inside the prepared loaf pan.
  
• Sprinkle the crumb topping mixture on top of the batter evenly and gently press it into the dough.
  
• Cover the loaf pan with aluminum foil (leaving it tinted to give the bread room to grow) and bake for 60-75 minutes, removing the foil after 40 minutes. Note: If the bread is still not cooked through after 60 minutes, cover the loaf pan in foil again for the remaining time. This prevents the top of the loaf from getting too dark. Mine takes a full 75 minutes, but I bake at high elevation.
  
• This bread will be fully cooked once it reaches an internal temperature of 190 to 200 degrees Fahrenheit. You can check the temperature using a kitchen thermometer by inserting it into the center of the loaf and waiting until the numbers stop moving to get an accurate read.
• Remove the blueberry muffin bread from the oven and allow it to cool for at least 1 hour before slicing and serving. Note: the longer you wait to slice the bread, the neater (cleaner) the slices will be.
  
• Serve with a pat of melted butter on top and enjoy! I like to microwave a piece with butter on top for the most blissful treat.

Notes

*Use regular dairy milk or non-dairy milk of choice such as almond milk, oat milk, cashew milk, etc.

Wrap the loaf pan with plastic wrap and store on the counter for up to 24 hours. Store any leftovers in a ziplock bag or an airtight container in the refrigerator for up to 1 week. Freeze any remaining leftovers in an airtight bag for up to 3 months.

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Nutrition

Serving: 1Slice (of 10) · Calories: 316kcal · Carbohydrates: 44g · Protein: 3g · Fat: 14g · Saturated Fat: 8g · Polyunsaturated Fat: 1g · Cholesterol: 72mg · Sodium: 464mg · Fiber: 3g · Sugar: 19g

Author: Julia

Course: Breads

Cuisine: American

Keyword: blueberry muffins, blueberry streusel bread, breakfast recipe, gluten free bread recipes, gluten-free blueberry bread, gluten-free blueberry muffin bread, quick bread recipes

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