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 (medium)
- 125g (1 cup) gluten free flour (see note 1)
- 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
- 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.