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Sweeten with mostly honey and bluberries, perfect with your morning cup of Bigelow Tea.
Recipe and photo submitted by Emily @emilyyjeanblair
1 Cup oat milk (or your preference)
3 Earl Grey tea bags
1/2 Cup canola oil
1/2 Cup honey
1/2 Cup light brown sugar
1/2 Cup plain Greek Yogurt
2 tsp pure vanilla extract
1 large egg
2 egg yolks
3 1/2 Cup all-purpose flour
2 tsp baking powder
1 tsp salt
2 Cup fresh or frozen blueberries (do not thaw!)
4 tbsp salted butter, cubed
2 tsp cinnamon
1/4 cup chopped nuts if desired
Bring milk to a boil & add tea bags. Set aside.
Mix together oil, honey, 1/4 cup brown sugar, yogurt, vanilla, egg and egg yolks.
Remove tea bags, then add in steeped milk & mix.
Add 3 cup flour, salt and baking powder and mix till just combined.
Gently fold in blueberries and place in muffin cups.
In a separate small bowl mix together remaining ingredients and crumble over muffin batter.
Bake at 375° for 10 minutes.
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