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!
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.
Nutrition
Calories: 208kcal
Keyword BAKE, CAMPING FOOD, FALL RECIPE, FRUITY, MEAL PREP, MUFFINS, SPRING RECIPE, SUMMER RECIPE, WINTER RECIPE