Preheat your oven to 375°F (190°C).
Grease a muffin tin or line it with muffin cups.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the melted butter, eggs, rooibos tea, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the muffins tough.
Fold in the blueberries gently.
Divide the batter evenly among the muffin cups, filling each about 2/3 of the way full.
Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
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