EARL GREY BLUEBERRY MUFFINS
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!
EARL GREY BLUEBERRY MUFFINS By Half Baked Harvest
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?
- Put your tea bag in beloved mug of choice.
- Pour hot water from your whistling tea kettle into mug with tea bag.
- Steep for 3 minutes.
- Remove tea bag. (I like to gently squeeze the tea bag to get every last bit of flavor.)
- Stir in cream or milk and add a touch of sweetener.
- Live your best life.
See you over on Instagram Live! Fridays at 2:30!