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Earl Grey Blueberry Coffee Cake Muffins

A delicious, tender jumb whole wheat muffin flavored with cinnamon and earl grey tea, loaded with cinnamon chips and blueberries, and topped with a cinnamon brown sugar streusel.

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 25 minutes

Ingredients

Muffins

  • 1 ½ cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup brown sugar or coconut sugar
  • ¾ cup milk I used unsweetened vanilla almond milk
  • 6 earl grey tea bags
  • 1/3 cup walnut oil or neutral oil of choice
  • 2 eggs room temp.
  • 2 tablespoons full fat Greek yogurt room temp.
  • 1 teaspoon vanilla
  • ½ cup blueberries
  • ½ cup cinnamon chips optional but highly recommended
  • Honey and butter for topping

Streusel

  • 5 tablespoons cold butter cubed
  • 1/3 cup whole wheat pastry flour
  • 1/3 cup brown sugar
  • ¼ cup chopped walnuts
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon

Instructions

  1. Pre-heat the oven to 350 degrees. Line a muffin pan with 6-9 jumbo muffin holders (or 12-15 regular sized muffin holders).
  2. Microwave milk for 2 minutes. Steep tea bags for 5-10 minutes. Allow to cool.
  3. To make the streusel, combine all of the ingredients and use a fork or your hands and mix until it creates a crumble like mixture.
  4. In a large bowl, mix together all of the dry ingredients (whole wheat flour to cinnamon)
  5. In a separate bowl, whisk together brown sugar and eggs, until sugar is dissolved. Mix in Greek yogurt, walnut oil, tea flavored milk, and vanilla until smooth.
  6. Combine the wet and dry ingredients and mix until well-incorporated. Fold in cinnamon chips and blueberries.
  7. Divide batter between muffin holders. Top with generous amount of streusel.
  8. Bake for 22-25 minutes (16-18 if smaller muffins).
  9. Allow to cool. Top with mutter and honey.
  10. Enjoy!

Recipe Notes

These muffins are best served with butter and honey.