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Earl Grey Blueberry Muffins with Cinnamon Streusel

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 12 muffins



  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 2 tsp cinnamon
  • 6 tbsp unsalted butter cold, cubed


  • 1/2 cup buttermilk
  • 3 Earl Grey tea bags
  • 8 tbsp unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/2 cup Greek yogurt
  • 2 eggs large
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 1/2 cups blueberries fresh or frozen
  • 1/3 cup blueberry jam


  • Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners or spray the pan with a non-stick spray.
  • In a small saucepan, bring the buttermilk to a gentle simmer over medium to low heat. Remove from heat. Add the tea bags and steep for about 20 minutes. Discard the tea bags.
  • For the streusel, add the flour, brown sugar, cinnamon, and butter to a small bowl. Mix together with your hands until you have a crumbly mixture. Alternatively, you may place the ingredients in a food processor and pulse 4-5 times or until the mixture is crumbly/sandy. Set aside.
  • Whisk together the butter, maple syrup, vanilla, steeped buttermilk, greek yogurt, and eggs in a large mixing bowl until smooth. Add the flour, baking powder, baking soda, cinnamon, and salt. Fold the ingredients together until just combined. Do not over-mix. Gently fold in the blueberries and blueberry jam, being careful not to over mix.
  • Divide the batter among the prepared tins. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 30 minutes or until a toothpick comes out clean. Serve with a pat of butter.