Welcoming the weekend with these amazing earl grey blueberry muffins with streusel topping. A perfect way to wake up and start your morning. Moist earl grey muffins stuffed with fresh blueberries, and sprinkled with the perfect amount of sugar to give it that sweet crunch on top. My absolute favorite! A perfect recipe for you to bake this weekend and enjoy with a cup of coffee or even a cup of earl grey tea.
We’ve made it to the end of the week and I have no idea how many weeks have passed by now since we’ve started quarantining but honestly I am not keeping count at this point. All I keep thinking of is all of the things I am going to do when we are allowed out of our homes again.
Have you thought of the first thing you want to do when the shelter in place is lifted yet?
For me, I keep dreaming of a weekend escape to Chicago with my husband to visit some friends. To hit up some of our favorite restaurants and drink amazing cocktails (the might be a bit pricey) that I don’t have to make! We have a few favorite places to go but right now we are really loving Ema for their food. It’s perfect to share with friends before a night out. You won’t get too full and be in a food coma but you will still be able to try out a lot of dishes since it is tapas. We also love heading to Cabra for cocktails since they have an awesome view and the best drinks. Both places are especially our favorite since they are so close to The Hoxton which is our favorite hotel to stay at in the city. Personally it’s my favorite for the espresso bar in the lobby where I get my morning Matcha Latte.
Last time we went to the city we ended up staying at the hoxton and on our way out the door in the morning, Chris and I got coffee at their bar. I got my typical Iced Matcha Latte, Chris got his cold brew. However, that man and his sweets. He also got a piece of blueberry coffee cake which had streusel on top. He let me have a bite and honestly it made me realize how much I love having blueberry pastries in the morning. I have been craving that same coffee cake ever since.
Having a bite of that coffee cake also brought back memories from when I was younger. My dad would take us waterskiing really early in the morning, I’m talking 6am, when the water was still smooth (or in water ski lingo, glass) before we had to go to swim practice. Then when we would come home, exhausted and cold from the freezing early morning water, and my mom would have a fresh basket of warm blueberry muffins sitting on the dock for us. I loved it. Then I would go inside to get in my warm sweatpants that I lived in all summer and the house would smell like muffins for hours after.
This week I had two cartons of blueberries and decided I needed to create that coffee cake from the Hoxton just as muffins. Then to take them up a notch, I added the flavor of earl grey by steeping the heavy cream I added to the batter with earl grey tea bags. The flavor isn’t too powerful but gives it a slight hint of lavender when you bite into them and a beautiful floral smell. I am obsessed!
To finish these off, I added a classic streusel made from just sugar, butter and flour. The perfect way to get that sugary crunch on top of the muffins.
Earl Grey Blueberry Muffins
Ingredients
Streusel
- 1/4 cup sugar
- 2 tbsp all purpose flour
- 2 tbsp butter
Earl Grey Muffins
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 stick butter (8 tablespoons)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup heavy cream
- 2 earl grey tea bags
- 1 cup blueberries (fresh or frozen)Start by making the Streusel. In a medium bowl, stir together the sugar and flour. Then using a pastry blender, cut in the cold butter until you get the consistency of course sand. Refrigerate until ready to use.
Instructions
- Start by making the Streusel. In a medium bowl, stir together the sugar and flour. Then using a pastry blender, cut in the cold butter until you get the consistency of course sand. Refrigerate until ready to use.
- Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray and line 12 cups with liners. Set aside.
- Next make the muffins. In a microwave safe bowl, warm the heavy cream for a minute, then steep the tea bags in and set aside until ready to use. Next in a medium bowl, mix the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. This should take about 2 minutes. With the mixer on low speed add in the eggs one at a time, then the vanilla. Remove the tea bags from the heavy cream and carefully stream in the heavy cream into the mixer bowl. Mix until incorporated. Next, with the mixer still on low speed, mix in the flour/baking powder/salt mixture and mix just until incorporated.
- With the mixer off, fold in the blueberries. Depending on the size of the blueberries you have will determine how many muffins this will make.
- Using an ice cream scoop or a 1/4 measuring cup, fill the muffin tins 3/4 of the way full. Sprinkle streusel on top of each muffin.
- Bake until a toothpick inserted into the center of a muffin comes out clean. About 22-24 minutes. Serve warm with a smear of butter.
