Tea Infused Blueberry Muffins
  • 1 tea bag berries burst from The Hillcart Tales
  • 1 cup (240mL) milk
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon (6g) baking soda
  • 1 teaspoon (4g) baking powder
  • 1 teaspoon (2g) lemon zest
  • ½ cup (113g) butter, softened
  • 1 cup (200g) castor sugar
  • 2 eggs
  • 1 cup (150g) blueberries
  • cinnamon crumb topping ( optional)- ¼ cup (30g) flour + ¼ cup (50g)sugar + ¼ cup (57g) cold butter mixed together
  1. Add the tea back to the milk and bring it to a boil. Once the milk comes to a boil, bring it off heat and let it cool.
  2. Pre-heat the oven to 180C and line the cupcake trey with cupcake liners.
  3. In a bowl, combine flour, baking soda, baking powder and lemon zest.
  4. InĀ  a large bowl, beat the butter and sugar until it is light and fluffy.
  5. Add in the eggs, one at a time and beat well after each addition.
  6. Alternating with tea-infused milk, add the dry ingredients into wet ingredients in three batches. Mix only until well combined. Do not over beat.
  7. Carefully fold in the blueberries while reserving some for the top.
  8. Using an ice-cream scoop transfer the batter into the cupcake tray. Top with blueberries and cinnamon crumble.
  9. Bake at 180C for 30-40 minutes until a skewer inserted into the center comes out clean.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/tea-infused-blueberry-muffins/