Lavender and Fresh Blueberry Muffins

Submitted by COOKGIRl

"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: 25mins
• Ingredients: 11
• 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.

Reviews

[dicentra]

These are yummy! I used regular sugar b/c that was what I had in the house. Next time I'll add more blueberries. I love the little flecks of lavender throughout the muffins. Everyone liked these.