Earl Grey Blueberry Muffins with Cinnamon Streusel
Servings: 12 muffins
Ingredients
Streusel
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar packed
- 2 tsp cinnamon
- 6 tbsp unsalted butter cold, cubed
Muffins
- 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
Instructions
- 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.