Chai Blueberry Muffins

Is there anything better than an iced chai latte on a sunny spring day? I’m definitely craving one right now, but I guess I will “settle” for one of these muffins instead.

I love chai so much (as noted here and here), so a chai infused muffin felt very on brand. The husband heard my rumblings of muffin preparation and politely requested blueberries. So I went on a limb and *ta da*…Chai Blueberry Muffins.

These beauties combine my favorite chai tea flavor with the sweet and tart flavors of fresh blueberries.

It’s been on my list to try swapping in coconut oil too, so I went for it. I figured now is as good a time as any. I was pleasantly surprised, and honestly couldn’t tell the difference. Here are a few tips I found helpful: Baking with Coconut Oil. Have you tried baking with coconut oil yet? I think I’ll try it with a cake next.

Happy baking!


Chai Blueberry Muffins

Makes 18-20 muffins



1 cup whole milk
4 bags chai tea
1/2 cup coconut oil, melted
1/2 cup honey
1/4 cup packed light brown sugar
1/2 cup full fat Greek yogurt
2 tsp vanilla extract
1 egg
2 egg yolks
3 cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries

Crumble Topping

1/2 cup all-purpose flour
1 1/2 tbsp light brown sugar
1 tbsp granulated sugar
1/2 tsp baking powder
pinch of kosher salt
3 tbsp unsalted butter, melted


Infuse the milk: Preheat oven to 375°F. Line muffin tin with liners. In a small saucepan, add milk and tea bags. Simmer over low heat for 10 minutes, be sure to not let the milk boil. While milk steeps, prepare the crumble topping.

Prep the crumble: In a medium bowl, combine crumble ingredients: flour, brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then use fingers to combine mixture until it forms pea-size clumps and set aside.

Combine muffin batter: In a large bowl, whisk together melted coconut oil, honey, brown sugar, greek yogurt, vanilla, egg and egg yolk. Remove tea bags from milk and whisk milk into the mixture. Add in the flour, baking powder and kosher salt. Stir with a spatula until combined.

Bake muffins: Fill muffin liners three quarters of the way full. Sprinkle with crumble topping. Bake muffins at 375°F for 20-25 minutes until an inserted toothpick comes out clean. These taste best fresh, but can also be kept in an air tight container for 3-4 days.

One thought on “Chai Blueberry Muffins

  1. I’m not a fan of chai latte, too much milk. I had just chai tea, no milk, at afternoon tea once and it was lovely. Loved the spice, not the milk.

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