blueberry muffin mix for 12 muffins and the associated ingredients for the mix (or use your own favorite blueberry muffin recipe)
2 cup fresh blueberries
1/4 cup heavy cream
1 tbsp Sipology's Earl Grey de la Creme, black tea
1 cup powdered sugar
1 tsp dried or fresh lemon zest
Prepare the crumble topping:
In a small bowl, add the flour and sugar. Using a fine sieve (we used a tea infuser), sift one tsp of Chai Latte into the bowl. Add melted butter and stir with a fork until you've made a crumbly mixture. Set aside.
Make the blueberry muffins:
Using a muffin mix or starting from scratch, prepare one dozen blueberry muffins. We added an extra 2 cups of fresh blueberries to our Quaker Blueberry Muffin mix for EXTRA blueberry goodness. Sprinkle the crumble on top and lightly press the crumble into the batter just before baking. Bake until a fork or toothpick comes out clean.
For the Earl Grey glaze:
While muffins are cooling, in a small saucepan, combine the heavy cream, Earl Grey de la Creme and lemon zest.
Heat on stovetop until it just reaches a simmer. Remove from heat and let steep for about 10 minutes before straining into a small bowl. We used a spoon to press the infused cream through a Universal Tea Infuser. Add the powdered sugar and blend with a spatula.
When the muffins are cool, drizzle the glaze over the muffins and enjoy day-of or store in the fridge for the next day.