Blueberry Muffin Bread

• 6 ounces, weight Chobani Blueberry Greek Yogurt
• 1/2 cups Plain Greek Yogurt Or Use Blueberry Yogurt
• 1/4 cups Tagatose Or Sugar
• 3 whole Egg Whites
• 2 Tablespoons Non-fat Milk
• 1 Tablespoon Coconut Oil, Melted
• 1 Tablespoon Vanilla Extract
• 1/2 cups Whole Wheat Pastry Flour
• 1 cup All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Blueberries
• FOR THE CRUMBLE TOPPING:
• 1/4 cups Tagatose Or Sugar
• 2 Tablespoons Flour
• 1 Tablespoon Butter, At Room Temperature (I Used Brummel And Brown)

1. Preheat oven to 350u0b0F. Spray 9- x 5-inch loaf pan or 3 mini loaf pans with cooking spray; set aside.
2. In a medium bowl, mix yogurts and sugar until combined. Add egg whites, milk, coconut oil and vanilla extract mix until combined.
3. In a separate bowl, add flours, baking powder, baking soda and salt. Mix together.
4. Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture. Be careful not to overmix. Fold in blueberries.
5. Spoon batter into prepared bread pans.
6. For the crumble topping, in a small bowl, add sugar, flour and butter; mix with your hand until crumbly. Evenly sprinkle over bread.
7. Bake for 40-50 minutes for 1 large loaf or 30-35 minutes for 3 mini loaves, or until a wooden pick inserted into the center comes out clean.
8. Cool in the pan on a wire rack 10 minutes; remove from pan to wire rack.

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Taken from tastykitchen.com/recipes/breads/blueberry-muffin-bread/ (may not work)