Earl Grey Blackberry Muffins

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Earl Grey Blackberry Muffins | Anita's Organic
Muffins
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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:25minutes
Bake Time:18-20minutes
Yields:8-10 muffins
Skill Level:Beginner
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Ingredients

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  • 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
  • Glaze:
  • 3/4 cup Anita's Organic Icing Sugar
  • 1-2 tbsp Cream
  • 1 tsp Vanilla extract
  • 1 tsp Finely ground early grey tea
  • Garnish:
  • (Optional) Dried flower petals such as Blue Cornflower, Rose Petal, Chamomile

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Directions

  1. Preheat the oven to 375˚F and arrange the rack to the second highest position.
  2. Line muffin tin with muffin cups, or grease the pan.
  3. 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).
  4. Whisk together the flours, baking soda, baking powder and salt.
  5. Add the flour mixture and frozen blackberries to the buttermilk mixture and gently fold to combine with a spatula. Be careful not to overmix.
  6. 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.
  7. 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.
  8. While the muffins are baking, prepare the glaze by whisking the glaze ingredients together to a drizzleable consistency.
  9. Remove the muffins from the oven, drizzle with glaze, and garnish with flower petals.
  10. Cool on a wire rack.

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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.

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