Blueberry Muffin Bread

Posted on April 18, 2017 by Amy Mole

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!

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 & Baking Mix
1-1/2 cups fresh blueberries

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

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

Pre-heat oven to 350˚. 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!