A variation on a classic, these earl grey blueberry muffins are perfectly sweet, soft and moist with a crunchy sweet cinnamon brown sugar crumb topping. They are filled with the flavour of earl grey tea, a touch of lemon and pockets of blueberries. These vegan and dairy free muffins are made with simple ingredients – you’ll love how easy it is to make this recipe!
Muffins are one of my favourite things to bake when I want something warm and comforting from the oven but want a low fuss situation. My absolute favourite muffin flavour is blueberry and while I have my go-to dairy free blueberry muffins, I wanted a slightly different version that was also egg-free and suitable for vegan diets.
What makes these muffins not your average blueberry muffins is the addition of the flavours of citrus through the bergamot taste of earl grey tea and just a bit of lemon. And of course a crunchy brown sugar cinnamon crumb topping.
The result is a perfectly sweet and soft muffin that contrasts with the crunchy sugary topping that are even better when served warm.
If you love the combination of blueberries and a crumble topping, then you should also try my blueberry almond cake.
Key Ingredients
These vegan blueberry muffins use simple pantry ingredients making them a great easy recipe to make for snacks throughout the week.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Plain flour – also known as all purpose flour in the US.
- Sugar – we’re using white sugar in the muffins and then brown sugar for the crumble topping.
- Dairy milk – I like to use oat milk in my baking but almond milk or soy milk will also work well in this recipe.
- Earl grey tea – the milk is infused with earl grey tea that adds a subtle flavour to the muffins.
- Canola oil – gives the muffins a super soft and light texture and keep them moist.
- Baking powder – helps the muffins rise and helps them light and soft.
- Lemon juice – both the juice and the zest are added to the muffin batter to give it extra zesty flavour.
- Vanilla – always use vanilla extract not imitation vanilla for the best flavour.
- Blueberries – you can use fresh or frozen berries in these muffins, the results are very similar. I like to use frozen as they are available year round and can be more cost effective.
- Cinnamon – just a little adds flavour to the crunchy topping.
- Dairy-free butter – a little is added to the crumble topping to help it get nice and crunchy.
Step-By-Step Instructions
These blueberry earl grey muffins are super simple to make, no mixer required!
Start by making your crumble topping as this will need a little time to chill in the fridge. The crumble being cold will ensure it stays on the top of the muffin and doesn’t sink in.
Mix together the plain flour, brown sugar, cinnamon with some melted dairy free butter until it’s a sand-like consistency. Place this aside in the fridge.
Next, warm the oat milk in the microwave and add in the tea bags to infuse for around 10 minutes.
While the milk is infusing, preheat the oven and line your muffin pan with paper liners.
In a large mixing bowl, whisk together the oil and sugar. Sift in the plain flour, baking powder and add in the lemon zest, lemon juice and vanilla.
Slowly add in the tea infused milk a little at a time and mix well to combine. Add in the frozen blueberries and use a rubber spatula to gently turn them through the batter 3-4 times. Don’t overmix this step or your batter will be purple.
Spoon the batter into the prepared muffin pan and then top each with some of the crumble topping. Bake in the oven for 25 minutes or until golden brown on top and a skewer when inserted comes out clean.
Storage Instructions
The muffins are best consumed the day of making but will keep in an airtight container for another day. Following this the tops may get soft due to the amount of oil in the muffins, but they will still taste amazing.
You can also freeze the muffins in a zip lock bag for up to three months.
Recipe FAQs
No, the crumble topping is completely optional! It adds a delicious crunchy and extra sweetness but these muffins are still delicious without and are just like a regular muffin.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More muffin recipes:
Vegan Banana Walnut Muffins
Gluten Free Raspberry Muffins
Lemon Poppy Seed Muffins (Dairy-Free)
Vegan Chocolate Muffins
Earl Grey Blueberry Crumb Muffins
Equipment
Ingredients
Crumble Topping
- ¼ cup plain flour/all purpose flour
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- 1 tablespoon dairy-free butter* melted
Earl Grey Blueberry Muffins
- ¾ cup non dairy milk such as oat, almond or soy
- 2 earl grey tea bags
- ½ cup canola or vegetable oil
- ¾ cup sugar
- 1 ½ cups plain flour/all purpose flour
- 2 teaspoons baking powder
- 1 tablespoon lemon juice
- zest of 1 small or half a large lemon
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries
Instructions
- In a small bowl, combine the crumb ingredients with a fork until it forms a crumbly consistency and place in the fridge.
- Heat the milk in a mug or small bowl in the microwave for 1 minute. Place the tea bags in the milk and set aside to steep for 10 minutes.
- Preheat oven to 200°C / 400°F and line a 12 cup muffin tin with patty cases.
- In a large mixing bowl, add sugar and oil and whisk to combine. Sift into the bowl the plain flour and baking powder. Add in lemon juice, zest and vanilla and continue mixing. Remove tea bags from milk and add to the bowl slowly, whisking in between until the batter comes together. It will be quite thick. Add blueberries and fold through with a spatula 3-4 times until mixed through but do not over mix to prevent batter from turning purple.
- Fill patty cases evenly with the batter. Remove the crumb topping from the fridge and sprinkle over the muffin batter. Place the muffins in the oven and bake for 20-25 minutes until the tops spring back when lightly touched.
- Let cool for 10 minutes before removing from the pan. These are best enjoyed warm from the oven, but will keep in an airtight container once completely cool for 1-2 days, or in the freezer for up to 3 months.
Video
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This post was originally published on the 27th May 2019. It has been republished to include better instructions, more helpful information and new photos.
Isabel says
These do not have a strong earl grey flavor at all. They’re rather bland. Making the tea stronger with more tea bags/ longer steeping time might help.
Sally says
Hi Isabel, sorry you thought these were bland! They definitely have more of a subtle earl grey tea flavour but you can certainly adjust based on your tastes and the brand of tea you’re using by steeping longer or using more tea bags are you mentioned.
Taylor says
I tried making these tonight, used chai instead because I’m obsessed with chai! They look and smell and taste AMAZING. Just had to convert the temp because for some reason Canada uses fahrenheit for the oven but not anything else. Will save this recipe and use again in the future 🙂
PS first time ever leaving a review!
Sally says
Thanks so much Taylor, really means a lot when people take the time to leave a review! The chai sounds delicious – I might have to try that myself!
Hennessy says
Tried this – the Earl Grey didn’t come out for me but I added orange & cardamom and it was delicious!
I’ll try adding an additional tea bag next time.
Sally says
Glad you enjoyed them!
Natalie says
The flavor of these are really nice but the texture of the muffin isn’t great. Also, the top does not turn out “crunchy” but the bite of extra sweetness is always nice. Wanted to leave a review from someone that actually made them.
Sally says
Hey Natalie, thanks so much for your feedback and taking the time to comment. Sorry you didn’t like the texture of these muffins, they have always turned out soft for me with a crunchy top. There are always so many variables with baking, its possible that your oven temp or ingredients where different to mine causing a different result.
Alexandra @ It's Not Complicated Recipes says
What a delicious idea 🙂 I think the beautiful flavour of Earl Grey would go so well in a muffin and perfectly complement the blueberry. Loving this!
Sally says
Thanks Alexandra – they flavours really do pair well together.
Jaimie @ Nosh says
Yum Sally! These look so warming and delicious. Beautiful photos too! Definitely on my list for my upcoming bake offs 🙂
Sally says
Thanks so much Jaimie 🙂
Gavin says
Sounds delish – the “boss” loves earl grey tea. Adding to the list of things I need & want to cook!!
Sally says
Thanks Gavin. The addition of the tea gives these muffins a wonderful flavour.
Sylvie says
The texture of these muffins look sooo perfect, nice and moist but delicious crunchy on top… yum!!
Sally says
Thanks Sylvie – that crunchy topping is everything!
Muskaan @thetwincookingproject says
Wow! These muffins look terrific. Totally craving something like this now.
Sally says
Thanks so much!