Springtime is here and lavender is in full bloom. A friend told me recently that lavender grows like a weed and you can pretty much find out all over the bay area where I live about this time. Try plucking a few flowers and see if you can make these delicious lavender blueberry muffins for yourself!
I decided to experiment with a classic Blueberry Muffin recipe from Rose Levy Beranbaum’s Rose’s Baking Basics, which I highly recommend as a starter baking book for beginners. It’s simple enough not to be intimidating, (unlike the Baking Bible) but has enough to get you thinking about all of the baking possibilities!
I consulted some other lavender bake recipes and added lavender to the sugar. There is just a hint of lavender in the muffins, but not enough to overpower the delicious blueberry, vanilla, and lemon flavors. Lavender is best used in moderation, but it’s so good addicting once you get started!
Lavender Blueberry Muffins
Equipment
- Cupcake Liners
- Cupcake or Muffin Pan
- Ice Cream Scoop (optional)
Ingredients
- 4 tablespoons unsalted butter room temperature
- 1 egg room temperature
- ¾ cups blueberries
- 1 tablespoon lemon zest from about 1½ lemons
- 1¼ cups bleached all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- ½ cup sugar
- 2 teaspoons fresh lavender buds
- sugar for topping
- nutmeg for topping
Instructions
- Preheat your oven to 375° F.
- Take your fresh lavender buds and mix it in your cup of sugar. Stir with a spoon until it is incorporated.
- In a medium bowl, prepare the flour, baking powder, baking soda, and salt. Then, in a measuring cup, add the egg and whisk in the vanilla.
- Add the butter, sugar mixture, and lemon zest to your stand mixer bowl and mix for 1-2 minutes, until fluffy. Then add in the egg mixture until it is mixed in.
- Gently add in your flour mixture and sour cream and beat on low speed until incorporated.
- With your silicon spatula, fold in the blueberries.
- Take an ice cream scoop or spoon and add the batter evenly to 6-8 cupcake liners in the muffin tin. Then, sprinkle a dusting of sugar and nutmeg over the tops.
- Bake for 20-30 minutes, or until the muffins spring back when pressed lightly and a skewer/chopstick comes out clean.
- Cool for 10 minutes and enjoy!
Notes
What do you think? My partner liked these lavender blueberry muffins so much, he ate six out of the eight muffins I made! That means he’s doing the dishes and I get to make more muffins.
This recipe is also featured for my Springtime Edition of Hennessy’s Great Baking Show. Check it every month on Media Meltdown to see me bake new recipes. Until then, I’ll see you next time!
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