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Earl Grey Blueberry Crumb Muffins Recipe

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4.4 from 13 reviews

These Earl Grey Blueberry Crumb Muffins are a delightful breakfast or snack option, combining the fragrant flavor of Earl Grey tea with juicy frozen blueberries and a crunchy cinnamon crumb topping. Made with dairy-free milk and butter, they are moist, tender, and bursting with fresh lemon zest and vanilla notes. Perfect for muffin lovers seeking a unique twist on a classic treat.

Ingredients

Crumb Topping

  • ¼ cup plain flour (all purpose flour)
  • ¼ cup brown sugar
  • ¼ teaspoon cinnamon
  • 1 tablespoon dairy-free butter (melted)

Batter

  • ¾ cup non-dairy milk (such as oat, almond, or soy)
  • 2 Earl Grey tea bags
  • ½ cup canola or vegetable oil
  • ¾ cup sugar
  • 1 ½ cups plain flour (all purpose flour)
  • 2 teaspoons baking powder
  • 1 tablespoon lemon juice
  • Zest of 1 small or half a large lemon
  • 1 teaspoon vanilla paste
  • 1 cup frozen blueberries

Instructions

  1. Prepare Crumb Topping: In a small bowl, combine plain flour, brown sugar, and cinnamon. Stir in melted dairy-free butter with a fork until the mixture forms a crumbly texture. Place this crumb mixture in the fridge to chill while preparing the batter.
  2. Steep Earl Grey Milk: Heat the non-dairy milk in a mug or small bowl in the microwave for 1 minute. Add the 2 Earl Grey tea bags to the hot milk and allow to steep for 10 minutes, infusing the milk with tea flavor.
  3. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 200°C (400°F). Line a 12-cup muffin tin with paper patty cases to prevent sticking and make for easy removal.
  4. Mix Batter: In a large mixing bowl, whisk together the sugar and oil until combined. Sift in the plain flour and baking powder. Add lemon juice, lemon zest, and vanilla paste. Remove the tea bags from the steeped milk and gradually pour the milk into the bowl, whisking to form a thick batter. Fold in the frozen blueberries carefully with a spatula 3-4 times to avoid turning the batter purple from the blueberries.
  5. Assemble Muffins: Spoon the batter evenly into prepared muffin cases, filling each about three-quarters full. Remove the crumb topping from the fridge and sprinkle it evenly over the muffin batter in each cup.
  6. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the muffin tops spring back lightly when touched and are golden brown.
  7. Cool and Store: Allow muffins to cool in the tin for 10 minutes before transferring to a wire rack. Enjoy warm from the oven or store in an airtight container for 1-2 days. These muffins can also be frozen for up to 3 months.

Notes

  • To prevent the blueberries from bleeding excessively into the batter and turning it purple, fold them in gently and avoid over mixing.
  • Using frozen blueberries helps maintain their shape and juiciness during baking.
  • For a dairy-free version, use plant-based butter and milk as specified.
  • These muffins are best enjoyed fresh but can be frozen for extended storage.
  • Steeping the tea in hot milk infuses a subtle, fragrant Earl Grey flavor into the muffins.

Find it online: https://yumntasty.com/earl-grey-blueberry-crumb-muffins-recipe/