Whole wheat dark chocolate blueberry muffin bread

This is for all you people who only eat the muffin tops.

This tastes exactly like a blueberry muffin, only like ten times the size and minus the muffin bottom that you secretly never want to eat. My dad will be so proud. He only ever eats the muffin tops and has literally asked me multiple times to find a way to just make muffin tops. Well, now I have found a way.

If you’re big into baked goods like me, you will love this bread. It’s dense, it’s moist, it’s chocolatey, it’s got blueberries in it, it’s got a streusel, it’s whole wheat.

OK, I have given you every excuse to make and love this bread. Make it!! Eat it! Love it!

Ingredients
Adapted from How Sweet It Is

2 1/2 cups whole wheat flour
1 cup rolled oats
2 tsp. baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
2 eggs
2/3 cups brown sugar
1/4 cup granulated sugar
2 tsp vanilla
2/3 cup milk
1/2 cup butter, melted
1 cup blueberries tossed in a spoonful of cornstarch
1 cup dark chocolate chips

Streusel

1/2 cup brown sugar
1/2 cup flour
1/4 cup butter
pinch of salt
1 Tbl. butter melted

Preheat your oven to 350 degrees and grease a loaf pan.

In a large bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. Set aside

In another bowl, whisk together eggs and sugar until well combined. Add in vanilla and milk and mix thoroughly. Add wet ingredients into dry and mix to combine. Add in butter and mix.

Fold in blueberries and chocolate and pour into loaf pan.

Mix together all ingredients for streusel and crumble over top of batter.

Bake for 50-55 minutes.

Enjoy!

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