Blueberry Muffin Bread

Turn your favorite breakfast muffin into a quick bread! Your taste buds will love the big, juicy chunks of blueberries and the sweet struesel topping!

INGREDIENTS

  • 3 large eggs
  • 1/2 cup plain 2% Greek yogurt
  • 1 tsp vanilla extract
  • 1/4 cup coconut sugar (or any sugar)
  • 2 TBSP melted butter
  • 1/2 cup water
  • 1-2/3 cup FlapJacked Buttermilk Protein Pancake Mix
  • 1-1/2 cups fresh blueberries

INGREDIENTS (topping)

  • 2 tbsp butter, room temperature
  • 2 TBSP coconut sugar
  • 1/3 cup FlapJacked
  • 1/2 tsp cinnamon

NUTRITION

  • Serving Size:   1 slice
  • Servings:   12
  • Calories:   158
  • Fat:   7g
  • Carbs:   17g
  • Fiber:   2g
  • Sugar:   10g
  • Protein:   5g

DIRECTIONS

  • Pre-heat oven to 350˚F.
  • In a large bowl, combine eggs, Greek yogurt, vanilla, sugar, butter and water. Use a whisk to blend together well. Stir in FlapJacked mix to incorporate with wet ingredients. Gently fold the blueberries in to the batter. Pour batter into a liberally greased loaf pan and place in the oven to bake for 20 minutes.
  • While the bread is baking, make the struesel topping. Combine all ingredients into a bowl and stir with a fork until blended together (you should have a dry, crumbly mix).
  • After the bread has been baking for 15 minutes, remove from the oven and sprinkle the struesel topping mixture evenly over the top (use a fork to gently press into the batter). Place back in the oven and bake for another 35-40 minutes, until completely baked through.
  • Remove and let cool for at least 30 minutes before slicing. Enjoy!


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