There’s something special about homemade blueberry muffins, especially when they’re still slightly warm from the oven. Soft, fluffy and filled with bursts of fresh blueberries, these muffins are finished with a golden cinnamon crumble that adds just the right amount of crunch.
Paired with a freshly brewed cup of our White Tea, Blueberry & Elderflower blend, the flavours become even more inviting. The delicate floral notes of elderflower lift the sweetness of the berries, while the light white tea brings balance to the buttery crumble topping. In return, the muffins soften the tea’s gentle fruitiness, allowing the blueberry notes in the blend to feel richer and more rounded.
Together, they create a pairing that feels fresh, comforting and quietly indulgent.
They’re simple to make and perfect for slow mornings, afternoon catch-ups or packing up for a picnic outdoors.
Made for Sharing
These muffins are the kind of bake that travel beautifully, making them ideal for taking along when visiting friends or family. Paired with a box of White Tea, Blueberry & Elderflower, they create a thoughtful homemade gift that feels personal, comforting and easy to enjoy together.
Whether served warm for guests or gifted alongside a favourite tea blend, they’re a simple bake that feels both generous and thoughtful.
Fresh Blueberry Muffins with a Crumbly Cinnamon Topping
Makes: 6 muffins
Ingredients
- 110g plain flour (plus extra for blueberries)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 90g Greek yogurt
- 75g caster sugar
- 1 large egg
- 40ml vegetable oil
- 30ml milk
- 1 teaspoon vanilla extract
- 110g blueberries
- 45g brown sugar
- 30g plain flour
- ⅛ teaspoon cinnamon
- 30g unsalted butter, cubed
Method
Preheat the oven to 180°C and line a muffin tray with muffin or cupcake cases.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a larger bowl, whisk together the Greek yogurt, sugar, egg, vegetable oil, milk and vanilla extract until smooth.
Place the blueberries into a small bowl and coat lightly with ½ teaspoon of flour. This helps stop them sinking during baking.
Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries gently.
Divide the batter evenly between the 6 muffin cases.
Prepare the crumble topping
In a medium bowl, whisk together the flour, brown sugar and cinnamon.
Using your hands or a fork, work the butter into the mixture until crumbly.
Sprinkle the crumble topping evenly over each muffin.
Bake until golden
Bake for 17–20 minutes, or until the tops spring back lightly to the touch and a knife inserted into the centre comes out clean.
Allow the muffins to cool in the tray for 10 minutes before transferring to a wire rack.
Enjoy while still slightly warm with a freshly brewed cup of our White Tea, Blueberry & Elderflower.