Blueberry Earl Grey Muffins
These bakery-style Blueberry Earl Grey Muffins with streusel topping are bursting with flavor and will become your next favourite breakfast!
Servings: 10 to 12 muffins
Calories: 285kcal
Ingredients
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
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.
Nutrition
Calories: 285kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 253mg | Potassium: 93mg | Fiber: 1g | Sugar: 22g | Vitamin A: 130IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg