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Brown Sugar Blueberry Muffins with a Greek Yoghurt Drizzle

Servings: 6 muffins

Ingredients

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

Topping:

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

Greek yoghurt drizzle:

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

Instructions

Muffins:

  • 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.

Topping:

  • 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.

Drizzle:

  • 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!

Notes

Disclaimer:
  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.