Step 1

In a small bowl whisk together flour, sugar and cinnamon. Add melted butter and stir with a fork until all the butter is incorporated and the mixture is crumbly. Set aside.

Step 2

Preheat oven to 385 degrees. Line muffin pans with liners. Set aside.

Step 3

In a large bowl whisk together 2 cups of flour, baking powder, salt and loose Earl Grey tea.

Step 4

In a separate medium bowl, whisk together eggs and sugar until well combined. Whisk in yogurt, oil, and vanilla extract for 2-3 minutes or until mixture is pale yellow.

Step 5

Gently fold flour mixture into wet ingredients just until combined.

Step 6

In a small bowl toss blueberries with remaining 2 tbsp of flour until blueberries are evenly covered with flour. Gently fold into batter, being careful not to over mix.

Step 7

Scoop batter into prepared muffin tins, filling about 2/3 full. Top with crumble topping, pressing down gently into the batter.

Step 8

Bake about 20-25 minutes, rotating halfway in between, until toothpick inserted in the center comes out clean.

Step 9

Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

Step 10

While muffins are cooling, heat heavy cream in small sauce pan over medium-low heat just until it starts to simmer. Remove from heat, add Earl Grey tea bag, cover with plastic wrap and let infuse for 5 minutes.

Step 11

Add powdered sugar to medium bowl. Whisk in infused cream and lemon zest until fully combined and smooth with no lumps. Mixture should be slightly thick. (Add more sugar or cream if needed to achieve desired consistency)

Step 12

Once muffins are cooled, drizzle crumble topping with glaze.