Muffins

Gluten Free Brown Sugar Blueberry Muffins with a Greek Yoghurt Drizzle

Tracy Morgan
June 14, 2017

Lighter gluten free blueberry muffins with less fat and sugar than regular versions, topped with a Greek yoghurt drizzle

6
55g (1/4 cup) butter
100g (1/2 cup) brown sugar
1 egg
125g (1 cup) gluten free flour (I used teff and buckwheat )
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla sugar
1 teaspoon cinnamon
75ml (5 tablespoons) milk
100g (1 cup) fresh blueberries
Topping:
20g (3 tablespoons) oats
15g (1 tablespoon) butter (cold)
Greek yoghurt drizzle:
2 tablespoons Greek yoghurt
50-100g (½-1 cup) icing sugar
Nutritions

Calories
10826

Sodium
300mg
12% DV

Fat
226g
349% DV

Protein
48g
97% DV

Carbs
2362g
803% DV

Fiber
33g
132% DV
Snack Baked Gluten-Free

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