Tea Muffins

Two Tea Muffins stacked on top of each other.


These muffins are moist, perfect alongside your coffee, AND are a must with your afternoon tea.



  • muffin tins

  • muffin pan


  • 1/2 cup milk

  • 5 bags of tea (I used Irish breakfast but earl gray is nice too)

  • 2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup melted butter

  • 2 eggs

  • 1/4 cup sour cream

  • 1 cup fresh blueberries

  • zest of one orange (I used a blood orange )



  1. Preheat the oven to 350

  2. In a microwave-safe bowl heat your milk and steep all five bags of tea in it for 10 minutes.

  3. While your tea is steeping. Prep your ingredients.

  4. Mix and sift all dry ingredients into a large bowl (flour, sugar, baking powder, and salt). In a separate bowl combine all your wet ingredients (milk, butter, eggs, and sour cream). Whisk the wet ingredients into the dry.

  5. Gently fold in your blueberries and oranges.

  6. Place muffin liners in a muffin pan. Using a cookie scoop fill each muffin 3/4 of the way full. Bake for 30 minutes or until the cake tester is inserted and comes out clean.