Earl Grey Blueberry Muffins

18 Pieces
45 min

These homemade Earl Grey blueberry crumble muffins are literally the best muffins I’ve ever made and they’re super easy to make!


The batter is laced with loose Early Grey tea, yogurt, and fresh blueberries, topped with a generous amount of streusel and baked in the oven until perfectly moist and oh so delicious.


And just to make them even more irresistible, these blueberry crumble muffins are drizzled with an Earl Grey Lemon infused glaze.


These blueberry muffins with crumb topping are good enough for Saturday breakfast or fancy enough for Mother’s day brunch.


Every bite is filled with a burst of sweet blueberry, a hint of Earl Grey, and that buttery, cinnamon streusel.


My kind of muffin

Recipe details

  • 18  Pieces
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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Ingredients

For the Crumble Topping

  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons melted butter

For the Blueberry Muffins

  • 2 cups + 2 tbsp all-purpose flour, divided
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 3 Earl Grey tea bags, tea removed (or 3 tsp loose tea)
  • 2 eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup yogurt, or sour cream
  • 1/2 cup canola oil, or vegetable/corn oil
  • 1 tsp vanilla extract
  • 1 pint fresh blueberries, or 2 cups frozen

For the Lemon Earl Grey Glaze

  • 1/4 cup heavy cream
  • 1 whole Earl Grey tea bag
  • 1 cup powdered sugar
  • 1/4 tsp lemon zest

Instructions

For the Crumble Topping

In a small bowl whisk together flour, sugar and cinnamon. Add melted butter and stir with a fork until all the butter is incorporated and the mixture is crumbly. Set aside.

For the Blueberry Muffins

Preheat oven to 385 degrees. Line muffin pans with liners. Set aside.
In a large bowl whisk together 2 cups of flour, baking powder, salt and loose Earl Grey tea.
In a separate medium bowl, whisk together eggs and sugar until well combined. Whisk in yogurt, oil, and vanilla extract for 2-3 minutes or until mixture is pale yellow.
Gently fold flour mixture into wet ingredients just until combined.
In a small bowl toss blueberries with remaining 2 tbsp of flour until blueberries are evenly covered with flour. Gently fold into batter, being careful not to over mix.
Scoop batter into prepared muffin tins, filling about 2/3 full. Top with crumble topping, pressing down gently into the batter.
Bake about 20-25 minutes, rotating halfway in between, until toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

For the Lemon Earl Grey Glaze

While muffins are cooling, heat heavy cream in small sauce pan over medium-low heat just until it starts to simmer. Remove from heat, add Earl Grey tea bag, cover with plastic wrap and let infuse for 5 minutes.
Add powdered sugar to medium bowl. Whisk in infused cream and lemon zest until fully combined and smooth with no lumps. Mixture should be slightly thick. (Add more sugar or cream if needed to achieve desired consistency)
Once muffins are cooled, drizzle crumble topping with glaze.

Tips

  • Muffins will last up to 2 days room temperature or up to 1 week in the refrigerator.
  • Muffins can also be frozen for up to 3 months.

Wine a Little Cook a Lot
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Comments

  • Sara Litke Sara Litke on Sep 01, 2020

    I made these and they were INSANE!!!! Thank you for this delicious recipe!

  • Doreen McGuire Doreen McGuire on Sep 22, 2020

    Csn honey be substituted for the sugar. Trying to cut out sugar as much as possible

    • Wine a Little Cook a Lot Wine a Little Cook a Lot on Sep 22, 2020

      Hi Doreen, I have not tried using honey but I would think it would work using an equal part honey as sugar as called for in the muffin batter. You could also use honey to taste in the glaze in place of the powdered sugar. I'm not sure how it would work in the crumble, it might not have the same texture but if you try it let me know how it comes out!

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