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!
Earl Grey Tea
1 ½ - 2
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.
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.
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