Earl Grey blueberry crumble muffins will be your new favorite breakfast or brunch recipe! They’re made with yogurt keeping them perfectly moist and topped with a lemon streusel topping.
These homemade Earl Grey blueberry crumble muffins are literally the best muffins I’ve ever made (shoulder pat, shoulder pat) and they’re super easy to make!
The batter is laced with loose Early Grey tea, yogurt, and fresh blueberries, topped with a generous amount of streusel and baked in the oven until perfectly moist and oh so delicious.
And just to make them even more irresistible, these blueberry crumble muffins are drizzled with an Earl Grey Lemon infused glaze.
No big deal, right ;).
I can’t take alllll the credit; the recipe was adapted from omgchocolatedesserts.com and my god does she make a mean muffin!
These blueberry muffins with crumb topping are good enough for Saturday breakfast or fancy enough for Mother’s day brunch.
Every bite is filled with a burst of sweet blueberry, a hint of Earl Grey, and that buttery, cinnamon streusel.
My kind of muffin!!!
Homemade Blueberry Muffin Ingredients:
- all purpose flour
- baking powder
- granulated sugar
- yogurt (Greek or sour cream)
- canola oil
- vanilla extract
- fresh blueberries (frozen works too!)
- Earl Grey tea
If you’re not familiar with Earl Grey tea, it’s black tea blended with bergamot orange giving it a beautiful citrus flavor pairing perfectly with our muffins.
You can buy it loose or bagged. For this recipe you’ll need 4 tea bags or 4 teaspoons of loose tea.
Crumble topping for Earl Grey blueberry muffins:
- granulated sugar
- melted butter
Lastly, a quick and easy glaze is drizzled over the muffins streusel topping.
The glaze is made with heavy cream infused with Earl Grey tea, powdered sugar and lemon zest.
Muffins + Streusel + Glaze = the best muffins ever!
Tips for making the perfect blueberry muffins from scratch:
- Adding yogurt (or sour cream) makes the muffins moist and tender.
- Tossing the blueberries in flour before adding them to the batter keeps them from sinking to the bottom and shrinking, giving you those big bursts of blueberry in every bite!
- Using oil instead of room temperature butter also adds to the moistness in the muffins.
- Being careful not to over mix the batter is crucial for tender, moist muffins. Gently fold the dry ingredients into the wet and mix just until combined! (I always prefer mixing muffins by hand rather than using a stand or hand mixer so I can ensure I don’t over mix.)
This Earl Grey blueberry muffin recipe is:
- sweetly tangy (from the blueberries!)
For more Breakfast recipes try:
- Pecan Cinnamon Banana Bread
- Air Fryer Apple Fritters with brown butter glaze
- Ham & Cheese French Toast Casserole
- Savory Bacon & Date Cinnamon Scones
For the Crumble Topping
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp cinnamon
- 4 tbsp melted butter, (1/2 stick)
For the Blueberry Muffins
- 2 cups + 2 tbsp all-purpose flour, divided
- 3 tsp baking powder
- 1/2 tsp salt
- 3 Earl Grey tea bags, tea removed (or 3 tsp loose tea)
- 2 eggs, room temperature
- 1 cup granulated sugar
- 1 cup yogurt, or sour cream
- 1/2 cup canola oil, or vegetable/corn oil
- 1 tsp vanilla extract
- 1 pint fresh blueberries, or 2 cups frozen
For the Lemon Earl Grey Glaze
- 1/4 cup heavy cream
- 1 whole Earl Grey tea bag
- 1 cup powdered sugar
- 1/4 tsp lemon zest
For the Crumble Topping:
- In a small bowl whisk together flour, sugar and cinnamon. Add melted butter and stir with a fork until all the butter is incorporated and the mixture is crumbly. Set aside.
For the Blueberry Muffins:
- Preheat oven to 385 degrees. Line muffin pans with liners. Set aside.
- In a large bowl whisk together 2 cups of flour, baking powder, salt and loose Earl Grey tea.
- In a separate medium bowl, whisk together eggs and sugar until well combined. Whisk in yogurt, oil, and vanilla extract for 2-3 minutes or until mixture is pale yellow.
- Gently fold flour mixture into wet ingredients just until combined.
- In a small bowl toss blueberries with remaining 2 tbsp of flour until blueberries are evenly covered with flour. Gently fold into batter, being careful not to over mix.
- Scoop batter into prepared muffin tins, filling about 2/3 full. Top with crumble topping, pressing down gently into the batter.
- Bake about 20-25 minutes, rotating halfway in between, until toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
For the Lemon Earl Grey Glaze
- While muffins are cooling, heat heavy cream in small sauce pan over medium-low heat just until it starts to simmer. Remove from heat, add Earl Grey tea bag, cover with plastic wrap and let infuse for 5 minutes.
- Add powdered sugar to medium bowl. Whisk in infused cream and lemon zest until fully combined and smooth with no lumps. Mixture should be slightly thick. (Add more sugar or cream if needed to achieve desired consistency)
- Once muffins are cooled, drizzle crumble topping with glaze.
*Blueberry muffin recipe adapted from omgchocolatedesserts.com
*Muffins will last up to 2 days room temperature or up to 1 week in the refrigetator.
*Muffins can also be frozen for up to 3 months.
Nutrition Information:Yield: 18 Serving Size: 1 muffin
Amount Per Serving: Calories: 246Total Fat: 9.68gSaturated Fat: 2.55gUnsaturated Fat: 6.52gCholesterol: 10mgSodium: 98mgCarbohydrates: 37.02gFiber: 1gSugar: 22.38gProtein: 3.67g