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Earl Grey Blueberry Muffins
by
Wine a Little Cook a Lot
(IC: blogger)
18 Pieces
45 min
These homemade Earl Grey blueberry crumble muffins are literally the best muffins I’ve ever made and they’re super easy to make!
The batter is laced with loose Early Grey tea, yogurt, and fresh blueberries, topped with a generous amount of streusel and baked in the oven until perfectly moist and oh so delicious.
And just to make them even more irresistible, these blueberry crumble muffins are drizzled with an Earl Grey Lemon infused glaze.
These blueberry muffins with crumb topping are good enough for Saturday breakfast or fancy enough for Mother’s day brunch.
Every bite is filled with a burst of sweet blueberry, a hint of Earl Grey, and that buttery, cinnamon streusel.
My kind of muffin
Earl Grey Blueberry Muffins
Recipe details
Ingredients
For the Crumble Topping
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons melted butter
For the Blueberry Muffins
- 2 cups + 2 tbsp all-purpose flour, divided
- 3 tsp baking powder
- 1/2 tsp salt
- 3 Earl Grey tea bags, tea removed (or 3 tsp loose tea)
- 2 eggs, room temperature
- 1 cup granulated sugar
- 1 cup yogurt, or sour cream
- 1/2 cup canola oil, or vegetable/corn oil
- 1 tsp vanilla extract
- 1 pint fresh blueberries, or 2 cups frozen
For the Lemon Earl Grey Glaze
- 1/4 cup heavy cream
- 1 whole Earl Grey tea bag
- 1 cup powdered sugar
- 1/4 tsp lemon zest
Instructions
For the Crumble Topping
- In a small bowl whisk together flour, sugar and cinnamon. Add melted butter and stir with a fork until all the butter is incorporated and the mixture is crumbly. Set aside.
For the Blueberry Muffins
- Preheat oven to 385 degrees. Line muffin pans with liners. Set aside.
- In a large bowl whisk together 2 cups of flour, baking powder, salt and loose Earl Grey tea.
- In a separate medium bowl, whisk together eggs and sugar until well combined. Whisk in yogurt, oil, and vanilla extract for 2-3 minutes or until mixture is pale yellow.
- Gently fold flour mixture into wet ingredients just until combined.
- In a small bowl toss blueberries with remaining 2 tbsp of flour until blueberries are evenly covered with flour. Gently fold into batter, being careful not to over mix.
- Scoop batter into prepared muffin tins, filling about 2/3 full. Top with crumble topping, pressing down gently into the batter.
- Bake about 20-25 minutes, rotating halfway in between, until toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
For the Lemon Earl Grey Glaze
- While muffins are cooling, heat heavy cream in small sauce pan over medium-low heat just until it starts to simmer. Remove from heat, add Earl Grey tea bag, cover with plastic wrap and let infuse for 5 minutes.
- Add powdered sugar to medium bowl. Whisk in infused cream and lemon zest until fully combined and smooth with no lumps. Mixture should be slightly thick. (Add more sugar or cream if needed to achieve desired consistency)
- Once muffins are cooled, drizzle crumble topping with glaze.
Tips
- Muffins will last up to 2 days room temperature or up to 1 week in the refrigerator.
- Muffins can also be frozen for up to 3 months.
Want more details about this and other recipes? Check out more here!
Published August 18th, 2020 3:52 PM
Comments
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I made these and they were INSANE!!!! Thank you for this delicious recipe!
Csn honey be substituted for the sugar. Trying to cut out sugar as much as possible