Blueberry Muffin with Cinnamon Crumble and Greek Yoghurt Drizzle

One of the things I told myself (and anyone who cared to listen) when I first started baking was that I would NEVER do muffins. To me, muffins were always the more boring sisters of cupcakes. The muffins I’ve had the misfortune of trying were always either too dry or too bland. I guess that’s the kind of cross you have to bear when people tend to describe a muffin as “the healthier cupcake”.

But I’m breaking my rule now because I just learnt that July 11 is Blueberry Muffin Day (which international body decides on shit like that?!?)! So to prepare for this special day, I’ve decided to experiment with a blueberry muffin recipe.

This recipe is interesting because on top of the boring blueberry muffin, there is a layer of cinnamon crumble. I’ve also decorated these muffins with a Greek yoghurt drizzle for extra flavor and to further promote the “healthy image”. I loved how they turned out! And when I took my first bite of one of these muffins, I knew this is a winner!

Flavor Notes:
Muffin: Light and lemony, every bite is bursting with blueberries too.

Cinnamon crumble: Gives a layer of crispy goodness with a spicy hint. Brown sugar is used here instead for color.

Greek yoghurt drizzle: Using vanilla bean paste instead of vanilla essence, the drizzle adds a subtle flavor.


For the crumble
1/4 cup of unsalted butter (that’s 1/4 bar of a 227g SCS Butter), cubed
1/2 cup brown sugar
1/2 cup flour
1 tsp cinnamon
Pinch of salt

For the muffin
1 1/2 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder 1/4 tsp salt
Zest of 1 lemon
1/3 cup of extra virgin olive oil
1/3 cup milk
1 egg
2 cups blueberries

For the drizzle
2 tbsp Greek yoghurt
3 tbsp icing sugar
1/4 tsp vanilla bean paste


Mix the flour, sugar, salt and cinnamon well. Rub the butter into the mixture until you get crumbs – they don’t have to be too fine. Chill in the refrigerator until you’re ready to use it.

Heat your oven to 200C and line a muffin tray for 12. Put flour, baking powder, salt and lemon zest into one bowl. Mix well.

In a separate bowl, whisk oil and sugar together until smooth. Add the egg and milk and whisk until just combined. Stir in half the dry ingredients and then mix in half the blueberries. Stir in the rest of the dry ingredients and then the remaining blueberries. Mix well but it’s okay to have some lumps. Unlike cupcake batter, muffin batter doesn’t have to be smooth.

Use an ice cream scoop to distribute the mixture evenly – roughly fill each cup half-full. Layer the crumble over the top of each muffin cup. Put into the oven and bake for 24 minutes or until top turns golden brown.

Allow muffins to cool on a wire rack while you work on the drizzle.

Mix the Greek yoghurt, icing sugar and vanilla bean paste into a slightly runny liquid. Using a teaspoon, drizzle over the muffins and serve.

To order, click here.

12 Blueberry Muffins with Cinnamon Crumble and Greek Yoghurt Drizzle, $42 (delivery within Singapore), $36 (self collect)

12 Blueberry Muffins with Cinnamon Crumble and Greek Yoghurt Drizzle, $42 (delivery within Singapore), $36 (self collect)

Check out Alpha Bakes’ other creations in our A-Z List!


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