Earl Grey Blueberry Muffins

Have a go at baking these delicious and aromatic Earl Grey blueberry muffins for a sweet and zesty savoury treat.

Yields 20 muffins


  • 3 Mazawattee Earl Grey tea bags
  • 250ml whole milk
  • 125ml sunflower oil
  • 380g all-purpose flour
  • 200g fresh or frozen blueberries
  • 150g sugar
  • 125g plain yogurt
  • 3 large eggs
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • Pinch of salt

For the streusel topping

  • 4 tbsp flour
  • 4 tbsp melted butter
  • 4 tbsp rolled oats
  • 4 tbsp sugar
  • 2 tsp ground cinnamon


  1. Preheat the oven to 180°C. Line 20 wells of 2 muffin tins with paper liners.
  2. In a small saucepan, bring the milk to a gentle simmer over a medium-low heat, then immediately remove the pan from the heat. Add the Earl Grey tea bags and leave steep for 15 minutes, then discard the tea bags.
  3. In a large bowl, combine the eggs and sugar, and beat on medium-high speed until light yellow and fluffy. Add the sunflower oil and yogurt, and combine well. Add the steeped milk and stir to combine. Add 3 cups of the flour, baking powder and salt, and stir until just combined. Gently fold the blueberries into the batter, taking care not to over mix (otherwise the batter will turn blue). Divide the batter evenly among the muffins cups, filling them  3⁄4 of the way full.
  4. In a small bowl, combine the remaining flour, butter, sugar, cinnamon and rolled oats. Mix together with your hands until a crumbly mixture forms. Sprinkle the streusel topping over the batter, dividing it evenly.
  5. Bake for 15 to 20 minutes, or until a toothpick inserted into the centre comes out clean.



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