Lavender and Fresh Blueberry Muffins

From www.stoneyhollowherbaltreasures.com located in Canada. We are fortunate here in Oregon to have delicious blueberries in the summer ready to be picked and used in a all sorts of recipes, both savory and sweet! Homemade lemonade served with these muffins would do nicely.

• Ready In: 25 mins
• Yields: 12 muffins

Ingredients

• 3⁄4 cup raw sugar
• 3  cups unbleached all-purpose flour
• 2  tablespoons baking powder
• 1⁄2 teaspoon salt
• 1⁄3 cup  vegetable oil
• 1 1⁄4 cups  whole milk
• 1  tablespoon fresh lemon juice
• 1  tablespoon lemon zest, finely grated
• 1  teaspoon  dried lavender, crushed using a pestle and mortar (or 1 tablespoon fresh lavender, finely minced)
• 3  large eggs, beaten
• 1  cup fresh blueberries (if using frozen blueberries, thaw first) or 1  cup frozen blueberries (if using frozen blueberries, thaw first)

Directions

1. Preheat oven to 375 F degrees.
2. Combine the first four dry ingredients in a large mixing bowl.
3. In a separate bowl, combine the lemon juice with milk and let stand for 5 minutes.
4. Add the rest of the wet ingredients including the lemon zest, lavender and blueberries to the milk/lemon juice mixture.
5. Gradually stir wet ingredients into the dry ingredients until all dry ingredients are moistened. DO NOT overstir.
6. Bake 25-30 minutes. Cool completely before removing from pan.
7. Makes 12 muffins.