I have been wanting to make these blueberry muffins since I got my Half Baked Harvest Cookbook for Christmas, & Friday was finally the day! Hallelujah, I finally remembered to buy flour. It’s a miracle.

Starting our little cooking show on Friday afternoons has been a fun experiment that I’m hoping sticks for a good while. Baking has always been something I’ve wrapped Collins into with me. When she was the only baby of the house, & I was home ever day, we’d bake a lot together. It kept my hands busy & showed me some form of productivity at the end of the day, which I needed. I loved reading recipes & learning about ingredients. In a super informal way, my kitchen became my classroom, & baking became my course of choice. All the while, Collins was wrapped up tight to my chest, & then she was in a Bumbo, & then she was on a pedestal that Blake built her so she could stand next to me.

Nothing we’ve made is complex or fancy. On my own, I have a tendency to take on more than I should, & I can be a little competitive with myself (it brings out a really lovely side of me)…..but when it’s both of us together, I want the focus to be more on us & less on the food. So we stick to simple. Every recipe you’ll find here is definitely something you can make with a little pair of helping hands.

I do try to get ahead of the game & prep some ingredients beforehand. If all the ingredients are out on the counter & the walnuts are chopped, the butter is softened, & the honey is measured when we start, I’ve found the experience to be less hectic & more fun.

So without further ado, here is this week’s recipe!



1 C whole milk

3 Earl Grey teabags

1/2 C canola oil (I used olive oil)

1/2 C honey (I used raw, light colored honey)

1/4 C packed light brown sugar (I used coconut sugar)

1/2 C plain Greek yogurt (I used 2% Fage)

2 t pure vanilla extract

1 large egg

2 egg yolks

3 C all purpose flour

2 t baking powder

1 t salt

2 C fresh blueberries (Costco for the win!! You can use frozen, but do not thaw!)


1/4 C brown sugar

1/2 C flour

4 T (1/2 stick) salted butter, cut into cubes

1 t ground cinnamon

1/4 C walnuts or pecans, chopped


1 Pre-heat your oven to 375 degrees, & line your muffin tin with paper or silicone liners. (Grease with butter if you don’t have liners.)

2 In a small saucepan, bring your milk to a gentle simmer over low heat, & immediately remove from the heat. Steep your 3 tea bags in the saucepan for 15 minutes. Discard your tea bags.

3 In a large bowl, stir together your oil, honey, brown sugar, yogurt, vanilla, egg, & egg yolks until evenly mixed.

4 Add your steeped milk, & stir.

5 Add flour, baking powder, & salt. Stir just until combined.

6 Gently fold in your blueberries using a rubber spatula.

7 Fill your muffin cups 3/4 of the way full. (I made 19 muffins with my batch. My muffin tin only holds 12, so I put the rest of my silicone muffin liners on a baking sheet, & they held their form just fine!)

8 In a small bowl, combine all of your streusel ingredients, & mix together with your hands until you get a crumbly mixture. Go ahead & sample a taste. Be proud of your streusel creation.

9 Sprinkle streusel evenly over your muffins, & bake 15-20 minutes (test with a toothpick!).

Eat while they’re warm…with a cup of early grey tea, of course! And you guys know how to properly fix a cup of earl grey tea, right?

  1. Put your tea bag in beloved mug of choice.
  2. Pour hot water from your whistling tea kettle into mug with tea bag.
  3. Steep for 3 minutes.
  4. Remove tea bag. (I like to gently squeeze the tea bag to get every last bit of flavor.)
  5. Stir in cream or milk and add a touch of sweetener.
  6. Live your best life.


See you over on Instagram Live! Fridays at 2:30!

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