Blueberry Earl Grey Muffins with Streusel

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.