Blueberry lavender muffins are a delightful twist on classic blueberry muffins, enhanced with the subtle floral aroma of dried lavender buds.
These muffins are moist and tender, making them perfect for breakfast, brunch, or an afternoon treat.
Using fresh blueberries provides burst of juicy sweetness, balanced by the gentle floral notes of lavender.
Why You’ll Love This Recipe
- The combination of fresh blueberries and dried lavender creates a unique floral-fruity flavor that is both refreshing and soothing.
- Buttermilk in the batter keeps the muffins tender and moist, enhancing their texture.
- A simple muffin batter with baking powder and baking soda ensures a nice rise and light crumb.
Blueberry Lavender Muffins
These moist blueberry lavender muffins combine fresh blueberries with delicate dried lavender for a uniquely floral and fruity breakfast or snack.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 12
- Yield
- 12 muffins
Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon dried culinary lavender buds, finely chopped
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1 cup (240ml) buttermilk, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (225g) fresh blueberries
Instructions
- Preheat the oven Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- Mix dry ingredients In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and chopped dried lavender buds until evenly combined.
- Combine wet ingredients In a separate bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract until smooth.
- Mix wet and dry ingredients Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Mix just until combined; avoid overmixing to keep muffins tender.
- Add blueberries Carefully fold in the fresh blueberries, being gentle to avoid breaking them up too much.
- Fill muffin cups Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake the muffins Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean and the muffins are lightly golden.
- Cool Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Cool muffins to at least room temperature before storing.
Helpful Tips
- Use culinary-grade dried lavender buds specifically meant for cooking to ensure a pleasant flavor and safety.
- If buttermilk is unavailable, substitute 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes.
- Handle the blueberries gently when folding into the batter to prevent color bleeding and streaks.
- Muffins are best eaten within 2 days for optimal freshness, or can be frozen for longer storage.
Storage and Make-Ahead
Store cooled muffins in an airtight container at room temperature for up to 2 days.
For longer storage, freeze muffins in a sealed container or zip-top bag for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use frozen blueberries in these muffins?
Yes, you can use frozen blueberries. Do not thaw before adding to the batter; fold them in frozen to prevent color bleeding.
How much dried lavender should I use?
Use 1 tablespoon of dried culinary lavender buds, finely chopped. More can be overpowering, so start with this amount.
Are these muffins gluten-free?
No, this recipe uses all-purpose wheat flour and is not gluten-free.
Can I make these muffins dairy-free?
You can substitute dairy-free butter and use a plant-based buttermilk alternative, such as almond milk mixed with lemon juice, but results may vary slightly.
Leave a Reply