Blueberry Lavender Muffins

Blueberry Lavender Muffins

Lavender brings out the fruity taste in berries and since blueberries and lavender are harvested around the same time, it makes them the perfect summer pair. But fear not, if you’re reading this in the dead of winter, frozen blueberries and dried lavender make equally delicious Blueberry Lavender Muffins.

Fresh or dried, lavender is one of those scents that is soothing, subtle, and so wonderful. And remember, dried lavender is stronger than fresh lavender so if you’re using dried, use half as much to achieve the same amount of flavor if a recipe calls for fresh lavender. Adding too much can impart some bitterness, so just a caution. 

This Blueberry Lavender Muffin recipe has a subtle and very delicate lavender flavor using dried lavender.

Ingredients

• 5 tablespoons melted butter

• ½ cup granulated sugar

• 1 teaspoon dried lavender buds

• Finely grated zest from 1 a lemon

• ¾ cup plain unsweetened yogurt or sour cream

• 1 egg

• ½ teaspoon vanilla

• 1½ teaspoons baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• 1 ½ cups all-purpose flour

• 1 ½ cups blueberries, fresh or frozen, plus a few extras to top the muffins

  For the crumb topping

• ½ cup flour

• 1 ½ tablespoons light brown sugar

• 1 tablespoons granulated sugar

• ½ teaspoon baking powder

• Pinch of salt

• 3 tablespoons melted butter

Directions

1. Preheat the oven to 375°F. Line 12 muffin cups with paper or foil liners or spray with cooking spray.

2. In a medium bowl, combine the crumb topping ingredients - flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture or stir with a fork until it forms pea-size clumps and set aside. Add more flour if needed to achieve a crumb texture.

3. In a small bowl, mix sugar and lemon zest. Then measure out your lavender and massage it between your fingers as you add it to the sugar and lemon zest mixture. Work the lavender and lemon zest into the sugar with a wooden spoon, massaging it into the sugar to infuse it and break down the lavender further.

4. Melt butter in a large bowl and whisk in the sugar, lemon, and lavender mixture, in addition to the vanilla extract, yogurt and egg until smooth.

5. Then sift in baking powder, baking soda, flour and salt.

6. Add blueberries, (If using frozen berries, lightly dust or toss them in some all purpose flour which will help prevent them from sinking to the bottom of the pan) then, gently fold the flour and the berries into the batter. Batter will be thick.

7. Drop into prepared muffin cups and sprinkle each generously with crumb topping.

8. Bake for 25 to 30 minutes, until tops are golden and a toothpick inserted into the center of muffins comes out clean.

9. Transfer the tin to a wire rack and allow the muffins to cool for 10 minutes before removing.

Enjoy!

Eat while still warm or at room temperature.

Tell us how you used Lavender to add flavor to your desserts on our social channels @northwoodslavender!