Brown Sugar Blueberry Muffins with a Greek Yoghurt Drizzle


This recipe for brown sugar blueberry muffins first appeared on the Culinary Jumble in June 2017. The original recipe was gluten free. The recipe has been amended to include the possibility of using spelt flour (please see the recipe notes before you make this recipe).

If I were to pick a fruit as my favourite, it would never be blueberries. I have to admit that they are pretty to look at (especially when they’re growing in my own garden) and their stunning hue certainly makes for a gorgeous photo.



But taste wise? I don’t know. I just think they somehow lack something. Perhaps it is sweetness, although I don’t think they have an amazing amount of taste, full stop. Am I alone? Does anyone else feel that blueberries don’t quite hit the spot?

However, despite blueberries not quite doing it for me, I suddenly felt the urge for a bakery-style blueberry muffin. You know, the ones that spill out all over the place and where we’ve coined that delightful term “muffin top” from? Not only did I crave bakery-style muffins, I also wanted something a little extra, so added a buttery oat topping just for the sheer heck of it.



I had originally intended on making them regular muffins with normal flour, but when looking through my cupboards, a box of gluten free teff and buckwheat caught my eye, so these quickly became gluten free. Because the gluten free blend was quite dark, I decide to emphasis the colour and use brown sugar, resulting in beautifully golden muffins.

You would never in a million years guess these were gluten free. Nope. They were light, full of flavour, and the Greek yoghurt drizzle was the crowning glory on an already delicious muffin. They went down particular well with my coffee in the morning.



Although nobody in their right mind could class these as healthy, they don’t have a great deal of butter in them, have less sugar than regular muffins, and are gluten free. You can’t say fairer than that.

The measurements below were enough to make six gorgeous-sized muffins. However, if you didn’t want them overflowing like mine you would be able to make more.

Oh, and in case you’re wondering, my favourite is strawberries. Hands down. And you are with me, you might love my lighter, healthier wholemeal strawberry muffins: 



And, if you are on the hunt for lighter blueberry cakes, why not check out my spelt blueberry and lime cake, or lemon and blueberry loaf cake?


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Brown Sugar Blueberry Muffins with a Greek Yoghurt Drizzle

Servings 6 muffins



  • 55g (¼ cup) butter
  • 100g (½ cup) brown sugar
  • 1 egg
  • 125g (1 cup) gluten free flour - I used teff and buckwheat (see notes)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla sugar/extract
  • 1 teaspoon cinnamon
  • 75ml (5 tbs) milk
  • 100g (3½ oz) fresh blueberries


  • 20g (3½ tbs) oats
  • 15g (1 tbs) butter (cold)

Greek yoghurt drizzle:

  • 2 tablespoons Greek yoghurt
  • 50-100g (½-1 cup) icing sugar



  • Pre-heat the oven to 180°C (350°F) and prepare a muffin tray by greasing (or using muffin cases).
  • In a bowl, cream the butter and sugar, then beat in the eggs.
  • Sieve the flour, baking powder, salt, vanilla sugar/extract and cinnamon together, then add to the wet ingredients. Stir until just combined.
  • Add the milk and mix once more. Finally, stir in around half of the blueberries.
  • Spoon into muffin cases and top with the remaining blueberries.


  • Rub the butter into the oats (it will be very sticky), then sprinkle over the top of the muffins.
  • Bake for around 20-25 minutes, just until the tops are golden and an inserted skewer comes out clean. Remove and allow to cool completely.


  • Dollop the yoghurt into a bowl and add just as much icing sugar necessary to achieve a thick drizzle consistency.
  • When ready to serve, drizzle over the Greek yoghurt frosting and enjoy!


  1. I have converted grams to cups/ounces using online converters. Although I have no reason to believe they are inaccurate, please be aware that as I have not made the recipe with these measurements, results cannot be guaranteed.
  2. The original recipe was made with a gluten free blend (teff and buckwheat). I usually straight swap gluten free or regular flour with spelt flour (and have never had any issues at all), but for the sake of transparency, I have not made this recipe with anything other than gluten free flour. 
Brown Sugar Blueberry Muffins with a Greek Yoghurt DrizzleBrown Sugar Blueberry Muffins with a Greek Yoghurt DrizzleBrown Sugar Blueberry Muffins with a Greek Yoghurt DrizzleBrown Sugar Blueberry Muffins with a Greek Yoghurt Drizzle

Do you have a question or comment? I'd love to hear from you!