Earl Grey Blackberry Muffins

Join Anita's Bake Club to rate and review recipes and to save your favourites to your own digital recipe box.
 In Muffins
Earl Grey Blackberry Muffins | Anita's Organic
There are many varieties of Earl Grey tea available. Look for a loose-leaf tea with a strong bergamot flavour, try experimenting with different brands. Grind the tea very finely. We find that a good mortar and pestle does the best job but a clean spice grinder will also do the trick. If using fresh blackberries, freeze them beforehand to avoid a discoloured dough. The garnish with dried flower petals is optional but it does make for a very attractive muffin!
Prep Time 25 mins
Cook Time 18 mins
Total Time 43 mins
Servings 8 muffins


  • 6 tbsp Unsalted butter, melted (85 grams)
  • 1/2 cup Anita's Organic Cane Sugar
  • 1 tsp Lemon zest
  • 1 tsp Vanilla extract
  • 3/4 cup Buttermilk
  • 1 Large egg
  • 1 Egg yolk
  • 1 tbsp Earl grey tea, finely ground in mortar and pestle or spice grinder
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Fine sea or salt
  • 3/4 cup Anita’s Sprouted Spelt Flour (or Stone Ground Whole Wheat Flour)
  • 3/4 cup Anita’s Organic White Spelt Flour (or Anita’s Organic Cake and Pastry Flour)
  • 1 cup Frozen blackberries, halved


  • 3/4 cup Anita's Organic Icing Sugar
  • 1-2 tbsp Cream
  • 1 tsp Vanilla extract
  • 1 tsp Finely ground early grey tea


  • (Optional) Dried flower petals such as Blue Cornflower, Rose Petal, Chamomile


  • Preheat the oven to 375˚F and arrange the rack to the second highest position.
  • Line muffin tin with muffin cups, or grease the pan.
  • Whisk together the melted butter, cane sugar, egg, yolk, lemon zest, buttermilk and early grey tea. Let stand for 10 minutes (or longer if you want a more pronounced flavour).
  • Whisk together the flours, baking soda, baking powder and salt.
  • Add the flour mixture and frozen blackberries to the buttermilk mixture and gently fold to combine with a spatula. Be careful not to overmix.
  • Scoop into muffin tin. If using large baking cups, the recipe will yield 8 muffins, if using standard muffin cups, you will get 10 muffins.
  • Bake for 18-20 minutes for smaller muffins, or 20-22 minutes for larger muffins. The muffins are done when a toothpick inserted in the middle of the muffin comes out clean.
  • While the muffins are baking, prepare the glaze by whisking the glaze ingredients together to a drizzleable consistency.
  • Remove the muffins from the oven, drizzle with glaze, and garnish with flower petals.
  • Cool on a wire rack.
Showing 2 comments
  • Thomag

    Made these this morning and they turned out fantastic. We also added a bit of lavender flower as well and 1/3 cup of pumpkin seeds. Turned out great. Awesome recipe, thanks for sharing.

Leave a Comment

Zucchini & Chocolate Chip Einkorn Muffins | Anita's Organic Mill