As I have mentioned a couple times before, I kind of have an obsession with blueberry muffins. I also LOVE Earl Gray tea so I figured why not combine them into one delicious breakfast treat?! Yep, I did it: Earl Gray Blueberry Muffins.
Earl Grey Blueberry Muffins
Active Time: 20 Minutes
Active Time: 20 Minutes
In Active Time: 45 Minutes
Servings: 18 Muffins
Ingredients:
6 Tbsp Unsalted Butter - Room Temperature
2 3/4 Cups Flour
3 tsp Baking Powder
1 tsp Salt
1 Cup Sugar
1 Large Egg
2 Egg Yolks - A Martha Stewart Trick
1 tsp Vanilla
1 Tbsp Apple Cider Vinegar
1 Cup Milk
Earl Grey Tea Bags (3 Bags)
Earl Grey Tea Bags (3 Bags)
16 oz Frozen or Fresh Blueberries
Turbinado Sugar for Sprinkling
Turbinado Sugar for Sprinkling
Directions:
Preheat oven to 350. Line the muffin tins with cupcake liners. Pour the milk into a small saucepan and add 3 bags of Earl Grey Tea and simmer. Pour the milk into a measuring cup to cool. When the milk is cool, add the apple cider vinegar into the milk and set aside. Sift together the flour, baking powder, and salt and set aside. In the bowl of a mixer combine the butter and sugar until fluffy. Add the eggs one at a time until completely incorporated then add the vanilla. Pour in a third of the dry ingredients and alternate with a third of the milk. Continue until all ingredients are added and you end with milk. Gently fold in the blueberries and fill the cupcake tins to the top and sprinkle with turbinado sugar and place in the oven. Bake for 45 minutes or until a toothpick comes out of the center clean.
Serve warm!
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