Blueberry Earl Grey Muffins for the Crazy Cooking Challenge

 After sitting the last Crazy Cooking Challenge out, I've had a chance to get back into the swing of things. I'm super excited to be participating in this month's challenge - to make the Ultimate Blueberry Muffin. And I think I've done it - Blueberry Earl Grey muffins with a Lemon Earl Grey Glaze! Yep, a little over the top, but none-the-less, delicious. My sister thinks these taste like a london fog from a fancy coffee shop and my good friend K thinks these taste like "Afternoon Tea".

If you're wondering what the Crazy Cooking Challenge is - every month a group of bloggers gets together and tries to find the Ultimate version of an every-day favorite dish. Some of the past challenges have been chocolate cake, spaghetti with red sauce, macaroni & cheese, and others. If you're interested, head on over to Mom's Crazy Cooking and check out Tina's informative page.

It is really funny - this month I was browsing around and I was inspired by the same blog I was in the month we did the Ultimate Chocolate Cake! I didn't realize it at first until I went to look up the recipe again to write this post. So funny to see how I am constantly drawn to the same style of blogs and recipes. :) Any way, the blog I'm featuring is Raspberri Cupcakes. Its great! Head on over to check out some of the yummy treats she has been baking up.

Blueberry Earl Grey Muffins
Recipe adapted from Raspberri Cupcakes

Ingredients:

• 4 earl grey tea bags
• 1 cup milk
• 2 1/2 cups flour
• 2 tsp baking soda
• 3/4 cup brown sugar
• 2 tsp vanilla
• 1/2 cup butter, melted
• 2 eggs lightly whisked
• 1 heaping cup blueberries
• 1/2 cup icing sugar
• 1 earl grey tea bag
• juice of one lemon

Method:

1. Warm the milk until nearly boiling. Remove from heat and add first four tea bags. Steep and let cool for one hour. Remove tea bags and discard.
2. Preheat oven to 350F. Line a 12 cup muffin pan with paper liners. Place the flour and baking soda in a large bowl. Add the milk, vanilla, brown sugar, butter and eggs. Stir gently to combine. Fold in blueberries. Spoon evenly into prepared muffin pan. Bake in preheated oven for 25-27 minutes until a skewer comes out clean. Don't overbake these muffins or they will dry out.
3. Cool on a rack. While muffins are cooling, prepare the glaze. Mix the icing sugar, earl grey tea and juice of one lemon together in a bowl until it reaches the desired consistency to drizzle on the muffins (you may have to add more icing sugar or more lemon juice, but adjust it til you like the consistency).

This post has been linked up with the Recipe Party at the Sweet Spot. Head over and check out the other goodies bloggers have linked up this week.
Thanks for stopping by! Hope you enjoy my version of the Ultimate Blueberry Muffin! I know we did. :)
Happy Baking my Friends!