Earl Grey Blueberry Muffins

Ingredients:

Muffins:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup unsalted butter (melted)
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 egg (room temperature)
• 1/4 cup sour cream
• 1/4 cup Earl Grey-infused milk
• 1 tsp vanilla paste
• 1 cup frozen blueberries

Streusel:

• 1 cup all-purpose flour
• 1/2 cup of granulated sugar
• 1/3 cup unsalted butter
• 1 tbsp vanilla bean paste
• Pinch of salt

Earl Grey Sugar:

• 1 pack of Earl Grey tea
• 1 cup granulated suger

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Earl Grey Milk: While the oven is preheating, prepare the Earl Grey-infused milk. In a saucepan over low to medium heat, add 1 cup of milk and 2 Earl Grey tea bags. Allow the milk to heat up until it begins to boil, then remove it from the heat. Set aside to cool until you’re ready to use it.
3. Streusel:  In a bowl, combine the ingredients for the streusel topping. Mix the ingredients with your hands or a fork until you achieve a crumbly texture with a few clumps and no dry flour remaining. Once mixed, set the streusel aside in the refrigerator until you are ready to use it.
4. In a large bowl, whisk together the softened butter, granulated sugar, and brown sugar until well combined. Next, add the eggs, sour cream, and vanilla paste. Mix until smooth.
5. Gradually add the dry ingredients: flour, baking powder, and baking soda. Slowly incorporate the cooled Earl Grey-infused milk into the mixture. Once the batter has started to form, gently fold in the blueberries.
6. Spoon the muffin batter into a prepared muffin tin, filling 6 cups alternating. Top each muffin with the streusel and sprinkle with the Earl Grey Sugar.
7. Bake the muffins at 425°F (220°C) for 5 minutes. After that, reduce the heat to 350°F (175°C) and continue baking for an additional 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let them fully cool on a wirerack and enjoy!

Enjoy!