The Best Earl Grey Blueberry Muffins
These robust and sweet Earl Grey muffins contain hints of lavender and honey, and a powerful kick of tea flavor. They're absolutely addicting!
Equipment
- Muffin tin
- Muffin foil or paper holders
- sauce pan
- food processor
Ingredients
Earl Grey Blueberry Muffins
- 1¼ cup all-purpose baking flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cups milk
- 1 teaspoon honey
- 1 teaspoon almond extract
- ½ cup canola oil
- ½ cup white sugar
- ¼ cup brown sugar
- 1 cup blueberries
Lavender-Honey Crumble Topping
- 2 tbsp brown sugar
- 1 teaspoon honey
- 1 pinch dried lavender
- ½ teaspoon lemon zest
- ½ teaspoon loose Earl Grey tea
Instructions
Earl Grey Muffins
- First, preheat your oven to 395°F.
- In a small saucepan, heat up your milk. Once it is simmering, add in 3 tea bags & honey. Let simmer for 5 minutes, and then turn off the heat and let the tea bags sit for another 5 minutes in the sauce pan before discarding.
- Mix the dry ingredients together - your flour, salt & baking powder. Then in another bowl, whisk your white & brown sugar with the canola oil. Add in the almond extract.
- Carefully combine your wet ingredients with your dry ingredients. The add the tea mixture - make sure to measure it in cups because some of the tea may have evaporated. Fill any missing tea mixture with fresh milk. Stir together, and then fold in the blueberries.
- Scrape the mixture into 12 equal cupcake liners of your muffin tin.
Lavender-Honey Crumble
- In a food processor, add brown sugar, lavender, lemon zest, loose Earl Grey tea, and honey. Mix until it forms a crumble, and then add it evenly to the tops of the muffins. You may have a little left over.
- Bake the muffins for 18-20 minutes. A skewer inserted should come out clean. Rest for 5 minutes, and enjoy!