Earl Grey Blackberry Muffins
The citrusy bergamot flavor of Earl Grey combines beautifully with fresh, sweet blackberries in these hot-from-the-oven muffins!
FOR THE MUFFINS:
2 cups blanched almond flour
1/2 teaspoon baking soda
2 teaspoons Ahmad Tea Earl Grey tea, chopped very finely
1/2 teaspoon sea salt
2 large eggs, room temperature
1/4 cup honey (or maple syrup)
1/4 cup coconut oil, melted
2 teaspoons vanilla extract
1 cup fresh blackberries, roughly chopped
FOR THE CRUMBLE
1/2 c quick rolled oats
1 tsp Ahmad Tea Earl Grey tea
1/2 tsp lemon juice
1 tbsp pure maple syrup
1 tbsp semi-solid unrefined organic coconut oil
1Preheat your oven to 350˚F. Line a mini muffin tin with paper liners.
2In a large bowl, whisk together the almond flour, baking soda, finely ground earl grey tea and sea salt.
3In a separate medium bowl, beat the eggs. Add in the honey, coconut oil and vanilla extract, whisk until well combined.
4Add the wet mixture to the dry, stirring until combined. Carefully fold in the blackberries. Gently stir until they are well dispersed.
5Spoon the batter into the muffin tin.
6In a small mixing bowl, make the crumble. Stir together oats, coconut oil, lemon juice, pure maple syrup, and tea. Sprinkle over the muffins.
7Bake for 15-20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8Gently pop the muffins out to continue cooling on the rack. Once cooled, Enjoy!
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