220gfresh or frozen blueberries(approx. 1 cup + 1 tbsp)
Streusel Topping (Optional)
3tbsp.unsalted buttermelted
30gAP floursifted (¼ cup)
1½tbsp.granulated sugar
1½tbsp.light brown sugar
Instructions
Muffins
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.
Notes
You can also use Skyr or plain low-fat yogurt instead of Greek Yogurt.