Start your morning off on the right foot! These Blueberry Earl Grey Muffins with Streusel are tender, moist, and complex in flavor. They have a hint of Earl Grey tea which boosts the blueberry flavor, and are finished off with a cinnamon streusel. Ready in under forty minutes!

Blueberry Earl Grey Muffins with Streusel

Where are all my morning lovers at?! If you are like me every morning you wake up all bright eyed and bushy tailed and ready to take on the world. I have a ritual, I grab my coffee and sit on my front porch which faces the parking lot. It is a time for me to get organized for the day but I also get to say good morning to all my neighbors as they leave for work. So one morning I was thinking: how can I make their day? And honestly every morning that they say good morning back they make my day even if they don’t know it. Anyways, muffins was the answer! I individually wrapped them in plastic wrap and handed one to every neighbor who went by my porch. Small gestures can make a big difference in today’s world.

If you are looking for something else to do with your blueberries check out my Vodka Butter Pie Crust! And if you are looking for more fruity desserts try my Cherry White Chocolate Blondies!

How To Make Perfectly Moist and Fluffy Muffins

  • Make sure your muffin ingredients are at room temperature before mixing your batter (excluding the blueberries and butter for the streusel).
  • Don’t overmix your batter! Mixing builds up gluten and gluten makes muffins bready (if that’s a word).
  • Properly prepare your muffin tin (liners or non-stick spray) or they will not come out in one piece.
  • Use an ice cream scoop to help portion your batter and increase the baking efficiency.
  • Don’t over bake your muffins. You want them to no longer glisten on the tops but also have a nice spring back when you touch them.

Why Earl Grey Tea?

Earl Grey Tea is made of black tea and bergamot oil. Bergamot oil is extracted from rinds of citrus fruit. So, the tea has a bright earthy flavor to it which is a wonderful compliment to the blueberries. We impart that flavor into our muffins by steeping the tea bags in warm milk for twenty minutes and then using the milk tea in our batter.

Overhead shot of Blueberry Earl Grey Muffins with Streusel. Surrounded by random blueberries and two steaming cups of tea.

The Blueberries

This recipe uses frozen blueberries for a couple reasons:

  1. Frozen blueberries tend to be sweeter because they are harvested at peak ripeness which makes them more reliable. Have you ever bought a beautiful pint of fresh blueberries and they turned out to be very sour? I know I have!
  2. These muffins can be made year around, even when blueberries are not in season.
  3. Frozen blueberries won’t sink to the bottom of your muffins as they bake.
  4. Frozen blueberries are less likely to burst while your muffins bake.

TIP: You can use fresh blueberries by freezing them prior to making your muffins.

Interior shot of Blueberry Earl Grey Muffins with Streusel. Stack of muffins and tea in the background.

The Streusel

This crumbly sweet streusel is packed with cinnamon and a great way to finish these muffins. The streusel is simply flour, cold butter, sugar, cinnamon, and a pinch of salt. Rub the mixture together until it is sandy, generously top your muffins, and bake. When you bite into your muffins you will get a crunchy and cookie-like texture on the top that is so good.

How Do I Know My Muffins Are Baked?

Fully baked muffins will develop a beautiful brown color on the tops and when you touch them they spring back. If this is not the case when you are checking yours, allow them to bake for two more minutes and check them again. Because we are adding frozen blueberries they can act as an insulator which may require more baking time than expected, especially if you put a lot of blueberries in your muffins or they are larger blueberries. Once the muffins are baked remove them from the oven and allow them to cool in the pan for ten minutes and then on a wire rack until completely cooled.

Blueberry Earl Grey Muffins with Streusel. Stack of muffins and tea in the background.

How To Store the Muffins

These Blueberry Earl Grey Muffins with Streusel can be stored covered and at room temperature for one to two days OR refrigerated and covered for four to five days. I also love to wrap extra muffins in plastic wrap and freeze them in large gallon bags. This way they can be frozen for up to three months.


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Blueberry Earl Grey Muffin with Streusel

Blueberry Earl Grey Muffins with Streusel

Elizabeth Swoish
Start your morning off on the right foot! These muffins are tender, moist, and complex in flavor. They have a hint of Earl Grey tea which boosts the blueberry flavor, and are finished off with a cinnamon streusel. Ready in under forty minutes!
5 from 7 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Dessert
Cuisine American
Servings 18 muffins
Calories 208 kcal

Ingredients
  

  • 1 cup milk
  • 3 bags Earl Grey Tea
  • ½ cup Canola oil
  • ½ cup Greek yogurt; plain
  • ¼ cup brown sugar
  • cup honey
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 cups flour; all purpose
  • 1 ½ – 2 cups blueberries; frozen

Streusel Topping

  • 3 tablespoons unsalted butter
  • 1 teaspoon cinnamon
  • pinch salt
  • 3 tablespoons brown sugar
  • cup flour; all purpose

Instructions
 

  • Set your oven to 375° F (191° C) and center your oven rack.
  • Line a 12 cavity muffin tin and a 6 cavity muffin tin with baking cups or parchment paper. If you prefer, spray with nonstick spray if you do not want to use liners.
  • In a small saucepan heat the milk over medium- high heat. Once it begins to boil add the tea bags to the milk. Cover and allow them to steep for 20 minutes. Once finished discard the tea bags.
  • In a large bowl whisk together the milk tea, Canola Oil, Greek Yogurt, brown sugar, and honey until combined.
  • Add the vanilla and eggs. Whisk until it becomes a pale color and the eggs are combined well.
  • Add the flour, baking powder, and salt. Whisk a few times to start incorporating your batter.
  • Add the blueberries and use your spatula to fold five to six times.
  • Divide batter equally into your muffin tins, filling them 2/3 of the way full. I use an ice cream scoop to do this.
  • For the cinnamon streusel: In a small bowl add the brown sugar, cinnamon, salt and flour. Whisk together.
  • Add the butter and use your hands to rub together. Do this until you get a sandy and crumbly mixture.
  • Evenly sprinkle the streusel mixture over your muffins.
  • Bake for 20 – 25 minutes. The muffin should spring back to the touch when it's done.
  • Let cool for 10 minutes before removing from the muffin tin. Place on a wire rack to cool to room temperature.

Notes

Storing information:
  • At room temperature, covered, for one to two days.
  • In the refrigerator, covered, for one week.
  • In the freezer, wrapped in plastic wrap, for up to three months. 
Keyword BAKE, CAMPING FOOD, FALL RECIPE, FRUITY, MEAL PREP, MUFFINS, SPRING RECIPE, SUMMER RECIPE, WINTER RECIPE

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