Heat the soy milk gently and steep the Earl Grey tea bags for 10 over low-medium heat or until deeply fragrant. Gently press the bags using a strainer, then top up with more soy milk to bring it back up to 70ml. Set aside to cool.

Preheat the oven to 190°C/374°F. Grease a muffin tin with vegan butter, using every other cup to allow room for the muffins to rise.

In a large bowl, whisk together the melted vegan butter, granulated sugar, and thick vegan yoghurt until smooth. Stir in the cooled tea-infused milk and lemon juice. In a separate bowl, combine the flour, baking powder, baking soda, salt. Add the dry ingredients to the wet ingredients and gently fold until mostly combined. Do not overmix.

Dollop the blueberry jam over the batter and fold just 1–2 times to create visible swirls. Divide the batter evenly between the prepared muffin tin. Mix coarse brown sugar with loose Earl Grey tea and sprinkle generously over each muffin.

Bake for 20–25 minutes. Then, increase the temperature to 218°C/425°F and bake for 5-10 minutes or until golden on top. Insert muffins with a toothpick to check if it’s cooked. Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.