Lavender Blueberry Muffins
These lavender blueberry muffins are soft, sweet, and delicious, with a lovely hint of lemon zest - perfect for spring!
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
Don't over-zest the lemons, as the lemon flavor might overpower the other flavors.
If you don't have fresh lavender buds, dried lavender buds can work as well, or one teaspoon of lavender essence.