Blueberry Earl Grey Muffins with Streusel
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!
INGREDIENTS
- 1 cup milk
- 3 bags Earl Grey Tea
- ½ cup Canola oil
- ½ cup Greek yogurt - plain
- ¼ cup brown sugar
- ⅓ 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
- ⅓ 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.
RECIPE 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.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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