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These vegan Earl Grey Muffins Swirled with Blueberry Jam are soft, cozy, and full of flavor. Infused with loose Earl Grey tea, each muffin has a delicate citrusy aroma and a subtle floral note that pairs perfectly with the sweet blueberry jam swirls. The crunchy tea-spiced brown sugar topping adds a café-style finish and a satisfying texture, making these muffins feel extra special while still easy to make at home.

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Perfect for vegan breakfast, afternoon tea, or a cozy brunch treat, these Earl Grey muffins are bakery-quality without the fuss. The muffins are tender, slightly sweet, and infused with real tea flavor, making them a must-try for anyone who loves tea-inspired baked goods or blueberry muffins with a twist.

Why you’ll love this muffin recipe:

• Easy to make at home – no fancy equipment required, perfect for a cozy morning or brunch.
• Bakery-style flavor – fragrant loose Earl Grey tea leaves with swirls of blueberry jam make these muffins taste like they came from a café.
• Soft, tender crumb – the yoghurt and melted vegan butter keep them moist and fluffy, every single bite.
• Crunchy tea-spiced topping – a brown sugar and Earl Grey leaf tea crust adds texture and café-worthy appeal.
• Vegan and versatile – made with plant-based milk and yoghurt, these muffins are approachable for everyone and can be customized with your favorite jam.

Ingredients for the very best Earl Grey Muffins : 

• All-purpose flour: The base of these muffins, flour gives structure and tenderness. It keeps the muffins soft yet sturdy, creating a slightly crumbly, bakery-style texture.
• Baking powder: This is the main leavening agent. It helps the muffins rise, keeping them light and airy with a soft, tender crumb.
• Baking soda: Working alongside the yoghurt and lemon juice, baking soda lifts the batter and contributes to an open, fluffy texture while balancing the acidity.
• Salt: Even a small amount enhances all the other flavors, making the Earl Grey tea and blueberry jam taste more vibrant without adding noticeable saltiness.
• Earl Grey tea bags: Steeping the tea infuses the muffins with fragrant, citrusy, slightly floral notes. Using one bag in the topping adds subtle aroma and a touch of crunchy texture to the crust.
• Plant milk: Adds moisture and creaminess while keeping the muffins tender. Any plant-based milk works, so you can easily swap depending on what you have.
• Lemon juice: The acidity reacts with baking soda to create lift and a light texture. It also brightens the flavors, complementing the Earl Grey and blueberry jam.
• Vegan salted butter, melted: Butter adds richness and flavor while keeping the muffins soft. Melting it ensures smooth incorporation into the batter, giving a slightly denser, moist crumb.
• Granulated sugar: Sugar sweetens the muffins and encourages slight browning. It also contributes to a lightly crisp top when baked.
• Thick vegan yoghurt (Greek-style): Adds moisture, tang, and a tender crumb. It reacts with the baking soda for lift, which is why a flax egg isn’t needed. 
• Blueberry jam or conserve: Swirled through the muffins, blueberry jam adds fruity sweetness and little pockets of jammy texture. It also creates visually appealing swirls of deep purple.
• Brown sugar (for topping): Sprinkled on top, brown sugar caramelizes during baking, giving a crunchy, flavorful finish. Paired with the Earl Grey, it creates a lightly crisp, tea-scented crust.

Steeping the Earl Grey

The secret to the fragrant, floral flavor of these muffins is in the tea. In a small saucepan, steep 8 Earl Grey tea bags in soy milk until it’s beautifully colored and aromatic over medium low heat. As it steeps, the tea absorbs some of the warm milk. Gently press the bags using a strainer to recover as much liquid as possible. Add extra soy milk to bring the total back to 70g. The result is a creamy, tea-infused base that will carry the delicate citrusy-floral notes throughout the muffins. Set aside and allow to cool down to room temperature. 

All about the Earl Grey muffin batter…

Preheat your oven and grease a muffin tin with a little vegan butter. I prefer skipping muffin liners so the edges brown perfectly. When filling the tin, I use every other cup – grease one, skip one – to give muffins space to rise without spilling over.

Once your tea is ready and your oven is preheated, it’s time to assemble the batter. Start with the wet ingredients. In a large bowl, whisk together the melted vegan butter, granulated sugar, and thick Greek-style vegan yoghurt until smooth and glossy. The butter adds richness, while the yoghurt contributes moisture and tender crumb, it’s also what makes a flax egg unnecessary. Stir in the cooled, tea-infused milk and lemon juice. At this stage, your batter is soft, fragrant, and ready to meet the dry ingredients.

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In a separate bowl, combine the flour, baking powder, baking soda, salt, and finely ground Earl Grey tea. Gently fold the dry ingredients into the wet ingredients until mostly combined. Resist the urge to overmix, a few streaks of flour are fine. Overmixing can result in dense muffins instead of the soft, tender crumb we’re aiming for.

Dollop 1–2 tablespoons of blueberry jam, and fold together 1-2 times, this creates pretty ribbons of jam that peek through each muffin, giving bursts of fruity sweetness and a gorgeous visual effect without turning the whole muffin purple.

Transfer the Earl Grey muffin batter into the pre-greased muffin tins. 

The best part, aka the crispy sugar-tea topping…

Instead of doing a regular crumb topping, I wanted to create a more bakery-style recipe, that’s unique so I decided on this crispy sugar-tea topping. This truly elevates the recipe perfectly. Remove the loose tea leaves from an Earl Grey tea bag. Mix with coarse brown sugar and sprinkle it generously over each muffin. During baking, this forms a caramelized, slightly crunchy crust that reinforces the tea flavor and adds café-style texture. It’s a MUST.

Baking to perfection…

Place the muffins in the preheated oven and bake for 20–25 minutes, turn the heat up a little and bake for a further 5-10 minutes or until they’re golden and a toothpick inserted into the center comes out clean or with just a few crumbs. Keep an eye on them as overbaking dries them out, and underbaking leaves a gummy center.

Let the muffins cool in the tin for a few minutes before transferring to a wire rack. Serve them warm with a little vegan butter for the ultimate experience, alongside a cup of tea, or at room temperature for a cozy snack. 

Tips for making the perfect cafe style muffins at home:

• Steep the tea properly – Use loose Earl Grey tea (or tea bags) and steep in hot plant-based milk. Let it cool slightly before adding to the batter so it doesn’t cook the yoghurt or butter. This gives the muffins a fragrant, citrusy-floral flavor.
• Don’t overmix the batter – Stir the wet and dry ingredients until just combined to keep muffins soft and tender.
• Swirl the blueberry jam gently – Drop spoonfuls of jam into the batter and swirl lightly with a knife or skewer. This creates pretty ribbons of fruit without turning the whole batter purple.
• Use thick vegan yoghurt – This adds moisture, tang, and lift, so you don’t need a flax egg. It keeps the muffins soft and bakery-style even after cooling.
• Make the topping count – Sprinkle the brown sugar mixed with Earl Grey tea on top right before baking. It caramelizes in the oven, giving a crunchy, flavorful crust that makes these muffins feel extra special.
• Check for doneness carefully – Insert a toothpick into the center; it should come out clean or with just a few crumbs. Overbaking can dry them out, and underbaking can leave the center gummy.
• Cool before serving – Let muffins cool slightly in the tin, then transfer to a rack. This keeps the crumb tender and the topping crisp.

How to Store Vegan Earl Grey Muffins

Store in an airtight container at room temperature for 2–3 days, in the fridge for up to 5 days, or freeze individually for up to 2 months. Warm gently before serving to restore the soft crumb and crunchy topping.

Once you try these vegan Earl Grey muffins, I’d love to hear what you think! ⭐️
Leave a star rating and review below! Your feedback helps others find and trust this recipe, and it truly supports my blog. If you made any fun tweaks (different jam, milk, or topping), be sure to share them in your review too!

Don’t forget to tag me on Instagram @cookingwithparita – I love seeing your bakes! xo

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