Blueberry Earl Grey Muffins with Streusel
35 mins prep45 mins cook
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.
0 servings
What you need
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.View original recipe