Blueberry Muffin Bread

Preheat oven to 350°F. Spray 9- x 5-inch loaf pan or 3 mini loaf pans with cooking spray; set aside.

In a medium bowl, mix yogurts and sugar until combined. Add egg whites, milk, coconut oil and vanilla extract mix until combined.

In a separate bowl, add flours, baking powder, baking soda and salt. Mix together.

Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture. Be careful not to overmix. Fold in blueberries.

Spoon batter into prepared bread pans.

For the crumble topping, in a small bowl, add sugar, flour and butter; mix with your hand until crumbly. Evenly sprinkle over bread.

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.

Cool in the pan on a wire rack 10 minutes; remove from pan to wire rack.