Cream of Earl Grey Blueberry Muffins

If you love the flavour of creamy Earl Grey tea, why not infuse some blueberry muffins with its flavour? These are perfect for your morning or afternoon cup of Earl Grey! 

This recipe makes 6 muffins. 

If you are hosting an afternoon tea party (which I highly suggest!), these can also be made bite sized in a mini muffin/cupcake pan. 

Muffin Ingredients: 

• 1 cup of white all-purpose flour
• 1/4 cup of coconut sugar 
• 1 1/4 tsp baking powder 
• 1/4 tsp salt
• 1/8 tsp baking soda 
• 1/4 cup of Earl Grey tea (see instructions below ingredients.)
• 1/4 cup + 1 TBSP of soy milk
• 2 TBSP oil of your choice. If using coconut oil, make sure it is melted. I used olive oil. 
• 2 TBSP maple syrup 
• 2 tsp’s vanilla extract
• 1 tsp orange zest (to enhance the bergamot in the Earl Grey tea)
• 1/3 cup blueberries (do not add until batter is mixed together)

Earl Grey Tea ingredients: 

• 1/2 TBSP loose leaf Cream of Earl Grey tea
• 1/4 cup of hot water 
• 1 tea filter for the loose leaf tea

Instructions for brewing tea: 

Boil water (obviously!). Ideal temperature for Earl Grey tea is 95 C/200 F. Once tea is placed securely in the tea filter, place in hot water and let it brew for 3 - 5 minutes. FYI - the longer you brew the tea, the stronger it will be. Do not exceed 5 minutes of brewing time. Once timer is up, remove the tea bag.  The tea can be put in the muffin mix either hot or cold. 

FYI - You can probably get another tea out of the loose leaf tea. If you’re feeling like a cup of tea, go ahead and brew yourself one; however, it will have to be done while the tea leaves are still wet. Once they dry, it’s no bueno! 

Preheat oven to 375 F 

Add dry ingredients to bowl first, followed by wet ingredients. Stir the batter until it is all blended  together (a few bumps in the batter are ok), then fold in the blueberries. If you are not using muffin liners make sure to lightly oil the muffin tin prior to adding batter. Vegan butter can be used instead of the oil if you prefer. Add batter to muffin tin and do not exceed 3/4 full. Before putting them in the oven, I also added 3 blueberries and a sprinkle of coconut sugar to rest on top of each muffin. 

Once oven is preheated, bake for 20 - 24 minutes. A good way to tell whether or not your muffin is done is to stick a  toothpick in the middle of the muffin, if it comes out clean with some crumbs, it is done. 

Let muffins sit until cooled and then remove from pan.

Keep refrigerated. 

Final step is to enjoy!!