I am the worst at eating breakfast, I usually forget to eat it entirely and then scoff a mars bar at my desk when the 10am hunger pangs arrive. I'm also really bad at remembering to eat fruit or anything else even close to good for my body unless its disguised inside some sort of cake or other dessert but when I saw all the delicious fresh summery fruits on display on a recent shopping trip, I was determined to change. And so, my breakfast muffins were born. They aren't exactly the healthiest thing you could have for breakfast but if you were concerned with calorie counting you probably wouldn't be on this blog in the first place and I figure I've got to start somewhere...
Based on the Chai muffins I made a while back, I wanted to experiment cooking with some different flavours and fruits and I couldn't think of a better edition to some blueberry breakfast muffins than English Breakfast tea! I used this Twinnings English Breakfast loose leaf and it turned out really well but I'd love to know how they are with other blends so don't forget to comment if you make them. I think they'd also be really nice (and have more of a breakfast feel) with some oats scattered across the top but I haven't been able to have a go yet. If anyone has tried anything similar please let me know how it went!
100g fresh blueberries
4 teaspoons English Breakfast Tea
250ml of milk
300g self-raising flour
1 teaspoon baking powder
I made these in pretty much the same way as the chai muffins, first by infusing the milk with tea by slowly heating it and allowing to steep for 3-4 minutes before straining away the tea leaves. Whisk the butter and eggs into your tea-milk mix and then stir into the dry ingredients. Gently stir in the blueberries and then fill a lined muffin tray (it should make approx 12 muffins).
Bake for about 20 minutes at 200c and enjoy with a cup of tea as a delicious snack at any time of day.