It’s been a little while since I’ve done any baking and after last week’s random snow storm, I just wanted to curl up inside and eat my weight in baked goods.. so here we are. I was actually inspired to make these after seeing a lemon blackberry scone recipe made with tea. I decided to make a muffin version instead and use one of my favorite tea flavors.. Vanilla Chai. It added that classic chai spice flavor while the vanilla provided a bit of sweetness to balance out the tartness of the blackberries and lemon. These are a great make-ahead treat, but best served still slightly warm from the oven.
Blackberry Vanilla Chai Muffins with Lemon Glaze
1 cup fresh blackberries + 1 tsp sugar
1 cup milk (I used plain almond milk, but any type of milk will do)
2 Vanilla Chai tea bags
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 large eggs
1/3 cup butter, melted
Juice from 1 lemon (about 1/3 of a cup)
1/2 cup powdered sugar
Juice from half a lemon (about 1 to 1 1/2 Tbs)
Start by combining the blackberries and teaspoon of sugar into a small saucepan over low heat. As the mixture cooks, mash the berries with a fork and cook for 5 to 7 minutes. Remove from heat and set aside.
Next you’ll heat the milk up in a glass jar or mug in the microwave, about 1 minute or until hot. Add tea bags, allow it to steep, and come down to room temperature. Squeeze excess milk from tea bags and set both the tea bags and milk aside.
Preheat oven to 350 degrees F and grease or line a 12 cup muffin tin with liners.
In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In another bowl, whisk eggs, milk that the tea was steeped in, melted butter, lemon juice, and tea leaves (just cut the tea bags open) until blended. Add to flour mixture and stir until just mixed. Fold in the cooked blackberries.
Add batter to the prepared muffin tin, filling about 3/4 of the way full. Bake 12 to 15 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan about 5 minutes before removing and transferring them to a cooling rack.
While the muffins are cooling you can prepare your lemon glaze. In a small bowl, stir together powdered sugar and lemon juice until smooth. Drizzle over muffins and serve right away or store in an airtight container in the refrigerator. Allow muffins to warm up to room temperature before serving the next day.