These bakery-style Blueberry Earl Grey Muffins with streusel topping are bursting with flavor and will become your next favourite breakfast!
Muffins and breads are my favourite thing to bake when I want a special breakfast treat and/or have some extra blueberries on hand. Today, I'm sharing a Tuesday yummy treat with these moist Blueberry Earl Grey muffins, loaded with fresh blueberries and delicious Earl Grey tea flavors.
I've been wanting to share a "different" type of blueberry muffin for some time now. After the great flavor combination achieved with the Earl Grey Cupcakes with Blueberry Frosting, I wanted to see how these flavors play out in bakery-style muffins. And I'm so excited to share these big, fluffy, and moist Blueberry Earl Grey Muffins without eggs! They are made with Greek yogurt that provides extra moisture, a simple streusel crumble, and no eggs at all! And, they're a perfect way to use extra blueberries during the spring and summer seasons.
Ingredients and Substitutions for Blueberry Earl Grey Muffins
- Flour - You can use all-purpose or cake flour, whichever is available
- Baking powder and baking soda - to achieve a beautiful rise
- Milk - You can use semi skimmed or whole milk. You will need to warm the milk and use it to steep earl grey teabags before adding the tea-infused milk into the batter
- Earl Grey Teabags
- Greek Yogurt - I used low-fat, plain Greek yogurt. If this is not available, feel free to use plain low-fat regular yogurt or Skyr
- Granulated and Brown Sugar - I used a mixture of both, just short of one cup to limit the amount of sugar. You can use one or the other, and increase the total amount to 1 cup if you want a sweeter muffin
- Vegetable Oil - Use canola or sunflower oil
- Blueberries - Both fresh and frozen blueberries work great for this recipe.
You will also need the following ingredients for the optional streusel crumble: AP flour, melted butter (unsalted), brown sugar, and granulated sugar.
Making Blueberry Earl Grey Muffins
Start by warming the milk (in the microwave or milk warmer) and add your teabags. You need to let them steep for 15-20 minutes to obtain the full flavor. Also, squeeze your teabags before discarding.
Whilst the tea is steeping, sift and mixing the dry ingredients (flour, baking powder, salt, baking soda) in a mixing bowl and set aside.
Use a stand mixer fixed with the paddle attachment to mix granulated and brown sugars and vegetable oil. Then, add Greek yogurt and mix for another 30 seconds on medium speed.
Slowly add half of the dry ingredients alternating with half of the tea-milk mixture and mix on low speed until just combined. Repeat for the remaining dry ingredients and milk and mix. Do not overmix. Finally, fold in the blueberries using a spatula. The batter will be thick.
Chill the batter for at least 30 minutes (up to overnight). In the meantime, preheat the oven to 220°C (428F), line a muffin with muffin liners, and prepare the streusel topping (if using).
To make the streusel topping, melt butter in microwave, then add sifted flour, brown and granulated sugar and whisk until a crumble streusel forms.
Divide batter between 10-12 muffin liners (depending on the desired muffin size), top with 1-2 tsp of streusel, and bake at 220°C (428F) for 7-8 minutes. Then, without opening the oven, lower the temperature to 175°C (350F) and bake for another 8-12 minutes until muffins are golden brown and a skewer inserted into the center comes out clean. Cool down slightly and serve warm!
How to Make Bakery-Style Muffins
- Do not overmix your batter. Overmixing will result in gluten formation leading to a dense sponge.
- Chill the muffin batter for at least 30 minutes (up to overnight)!
- Fill muffin liners all the way to the top! I like to use 80-85 grams of muffin batter for each muffin.
- Bake at high heat 220°C (428F) for a few minutes, then lower the oven temperature to 175°C (350F) without opening the oven and bake until done. The high initial temperature helps muffins to rise rapidly, giving that bakery-style high-rise!
- Cool muffins on a cooling rack. Do not leave them in the muffin pan as they will become soggy and may collapse.
Making Ahead and Serving
You can prepare the batter for these eggless Earl Grey Blueberry Muffins ahead and chill up to overnight. However, add blueberries 1-2 hours before baking, especially if you're chilling the batter overnight.
Serve these muffins warm with a knob of butter or at room temperature as breakfast, brunch, or an afternoon treat!
Storing Leftover Earl Grey Blueberry Muffins
Store leftover muffins in an airtight container in the refrigerator for up to 2 days.
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Blueberry Earl Grey Muffins
Blueberry Earl Grey Muffins
- 250 g flour all purpose or cake flour, sifted (2 cups)
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 180 g Greek yogurt plain, low-fat (¾ cup) see notes
- 60 mL semi-skimmed milk or whole milk, warmed (¼ cup)
- 2 Earl Grey teabags
- 60 mL vegetable oil (¼ cup)
- 100 g granulated sugar (½ cup)
- 50 g light brown sugar (¼ cup) + extra if desired
- 220 g fresh or frozen blueberries (approx. 1 cup + 1 tbsp)
Streusel Topping (Optional)
- 3 tbsp. unsalted butter melted
- 30 g AP flour sifted (¼ cup)
- 1½ tbsp. granulated sugar
- 1½ tbsp. light brown sugar
- Warm milk in microwave or milk warmer, add Earl Grey teabags, and steep for 15-20 minutes. Squeeze teabags before discarding.
- Sift and mix flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
- Place granulated sugar, brown sugar, and vegetable oil in a large bowl of a stand mixer fixed with the paddle attachment and mix on medium speed for 1-2 minutes until combined. Add Greek yogurt and mix for another 30 seconds. Use a spatula to scrape any ingredients from the side of the bowl.
- Add dry ingredients alternating with Earl-Grey milk, in two additions and mix on low speed until just combined. Do not overmix. Fold in blueberries.
- Chill batter for 30 minutes. In the meantime, prepare streusel topping (see below for instructions).
- Preheat oven to 220°C (428F) and line a muffin pan with muffin liners or grease well with butter. Divide batter between 10-12 muffin liners. Fill all the way to the top for a large bakery-style muffin (10 muffins) or ¾ full for a smaller muffin (12 muffins). Top with 1-2 tsp. of streusel topping.
- Bake in a preheated oven at 220°C (428F) for 7-8 minutes. Without opening the oven, decrease oven temperature to 175°C (350F) and bake for another 8-12 minutes, until golden brown and a skewer inserted into the center of a muffin comes out clean. Allow to cool for 5-10 minutes, then transfer to a cooling rack to cool completely.
Streusel Topping (optional)
- Melt butter in a microwave-safe bowl. Add sifted flour, granulated and brown sugar and whisk to combine until streusel crumbs form. Top each muffin with 1-2 tsp. of streusel before baking.
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