Gluten-Free Blueberry Muffin Bread with Streusel Topping Recipe: This soft, gluten-free blueberry quick bread loaf is ideal for brunch or breakfast. It is loaded with juicy blueberries, either fresh or frozen, and has everyone’s favorite crunchy, sugary brown sugar topping. This is the recipe to try if you want to serve gluten-free blueberry muffins to a large group of people while also making your life even easier!
Gluten-Free Blueberry Muffin Bread with Streusel Topping Recipe
Ingredients
- 4 tablespoons (56 g) unsalted butter melted
- ½ cup (109 g) packed light brown sugar
- ½ cup (70 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ¼ teaspoon xanthan gum (omit if your blend already contains it)
- ⅛ teaspoon kosher salt
FOR THE BREAD
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- ⅜ cup (54 g) cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 6 tablespoons (84 g) unsalted butter melted and cooled
- ¾ cup (150 g) granulated sugar
- 2 (100 g (weighed out of shell)) eggs at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240 g) sour cream at room temperature
- 5 ounces of fresh or frozen blueberries (if frozen, do not defrost)
Instructions
- Set the oven temperature to 325°F. Grease and line a normal loaf pan (9 inches by 5 inches) with parchment paper that hasn’t been bleached, then set it aside.
- If you want to top the bread with the optional crumble topping, prepare it ahead of time so it can set while you prepare the bread batter.
- In a small dish, add all the crumble ingredients and stir to properly blend. While making the bread, place in the refrigerator to chill.
- Prepare the bread. Mix the flour, cornstarch, baking powder, xanthan gum, and salt thoroughly in a medium-sized bowl. Put the bowl away.
- Combine the butter, sugar, eggs, and vanilla in a large bowl and beat with a handheld mixer until thoroughly mixed.
- Beat in half of the dry ingredients, then add the other half.
- Once the sour cream has been added, whisk in almost all of the dry ingredients (keeping approximately 1 tablespoon in the bowl aside) until just incorporated. It will be an extremely thick mixture.
- Add the remaining tablespoon of dry ingredients to the bowl with the blueberries, and gently mix to coat.
- After adding the berries to the batter, stir the blueberries into the mixture with a spatula until they are equally mixed together.
- ASSEMBLE THE BREAD: Transfer the batter to the prepared loaf pan and smooth the top with a moistened spatula.
- Remove the (optional) crumble topping from the refrigerator and break it into large irregular pieces with the tines of a dinner fork.
- Place the pieces of crumble on top of the batter in the loaf pan and press to help it adhere well.
- Bake the bread: Place the loaf pan in the center of the preheated oven and bake for about 1 hour, rotating at least once during baking, until the loaf springs back when pressed gently in the center and a toothpick inserted in the center (wherever the loaf splits during baking) comes out with moist crumbs attached (but not batter).
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Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing and serving.
ALSO SEE
Nutrition
- Calories: 503 kcal
- Carbohydrates: 73g
- Protein: 4g
- Fat: 21g
- Saturated Fat: 12g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Trans Fat: 1g
- Cholesterol: 96 mg
- Sodium: 327 mg
- Potassium: 92mg
- Fiber: 2g
- Sugar: 35g
- Vitamin A: 685IU
- Vitamin C: 2mg
- Calcium: 97 mg
- Iron: 0.5mg
FAQs AND QUESTIONs
- To make the bread recipe dairy-free, you need to replace the butter and the sour cream. In place of the butter, you can try Earth Balance buttery sticks. They have more moisture than butter, though, and more salt.
- If you use Earth Balance in place of butter, reduce the salt in the recipe by half and expect to bake the loaf for a bit longer. To avoid the issue, try replacing the butter with half (42 g) Earth Balance and half (42 g) Spectrum non hydrogenated vegetable shortening.
- In place of sour cream, you can try using a vegan sour cream or straining a plain vegan yogurt to make it the consistency of sour cream. I’m afraid I’ve never found a vegan sour cream that I really love, though.
- For the butter in the crumble topping, I’d recommend using Spectrum non hydrogenated vegetable shortening, ideally the butter flavor.
Gluten free egg free blueberry bread
- For the two eggs in this recipe, try replacing each with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). You’ll need something that provides structure, though, so applesauce will not work.
Gluten free blueberry bread without corn
- To replace the cornstarch in this recipe, try arrowroot or potato starch. Either should work just fine. You do need something to lighten the flour blend, though. If you’re using a high-starch blend like Cup4Cup (or my mock Cup4Cup), replace the 54 grams of cornstarch with more Cup4Cup blend. Easy peasy.
