18 November 2019

Category: My Wellbeing, Recipes

Madura Earl Grey Tea & Blueberry Muffins

Dear Earl Grey and Blueberry Muffins, I Think I Love You.

If you have not yet tried combining baked delicious goodies with tea, then you are definitely in for a treat. These tea-infused muffins are going to have you feeling all sorts of warm and happy!

Fresh Summer Blueberries

Now is the time to jump on board the blueberry train and enjoy the best of this sweet fruit. Blueberries are at the height of their season so whether you’re buying them from the shops or your local farmer’s market – it’s time to stock up. They may be small, but they are mighty and packed with antioxidants, vitamins C and K. It only makes sense to combine blueberries with one of our favourite brews!

Madura Earl Grey

Madura’s Earl Grey’s unique taste is what sets it apart. The subtle citrus-orange of bergamot gives it a delicate aroma with an instantly recognisable hit of flavour. Add blueberries and wow.

Steep, bake and enjoy!

Ingredients

2 Madura Earl Grey tea bags
1 cup milk
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon lemon zest
½ cup butter, softened
¾ cup of sugar
2 whole eggs
1 cup blueberries
½ cup flaked almonds

Instructions

Gently heat the milk (not boiling), once heated through remove from stovetop and allow the Earl Grey tea bags to steep for no less than 5 minutes – discard bags and allow infused milk to cool to room temperature.

Pre-heat the oven to 180C and line the cupcake tray with cupcake liners. In a bowl, combine flour, baking soda, baking powder and lemon zest. In a large bowl, beat the butter and sugar until it is light and fluffy. Add in the eggs, one at a time and beat well after each addition.

Alternating with the Earl Grey tea-infused milk, add the dry ingredients into wet ingredients in three batches. Mix until well combined – be careful not to overbeat. Carefully fold in the blueberries while reserving some for the top. Using an ice-cream scoop (or spoon) transfer the batter into the cupcake tray. Top with remaining blueberries and almond flakes.

Bake at 180C for 30-40 minutes until a skewer inserted into the centre comes out clean and then eat with a Madura cuppa!

Madura Earl Grey

 

 

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