Earl Grey and blueberry crumble spelt muffins

For the compote, place all the ingredients except the cornflour in a saucepan over a medium heat. Bring to the boil then simmer for 7 minutes

Add the cornflour and simmer for a further 2 minutes, or until the compote thickens. Set aside to cool

For the crumble topping, empty the tea leaves into a bowl along with the flours, oats, sugars and a pinch of salt. Whisk to combine

Add the cold cubed butter and rub it into the flours until you have reached the consistency of coarse breadcrumbs. Set aside in the fridge

Preheat the oven to 195°C and grease and line a 6-cup muffin tin with overlapping pieces of baking paper

For the muffin batter, first mix together the soya milk and lemon juice to allow it to curdle

Mix the remaining wet ingredients together in a large bowl, along with the soaked tea leaves and their liquid, then mix in the soya milk mixture

In a separate bowl, whisk together the dry ingredients

Gently mix the dry ingredients into the wet until just combined. Fill the muffin cases about three-quarters full, then top with the blueberry compote and a generous handful of crumble. Bake for 8 minutes then reduce the heat to 180°C and bake for a further 15 minutes, or until a skewer inserted into the centre comes out clean. Remove and set aside to cool briefly in the tins before removing to a wire rack to cool completely

For the glaze, heat the milk in a small pan until steaming, then add the teabags and set aside to cool. Once cool, squeeze and discard the teabags

Sieve the icing sugar into a bowl, then gradually whisk in the milk until you have reached a drizzling consistency (you will have a little more milk that you need). Allow to cool then drizzle over the muffins and zest over the lemon zest, if using