These muffins are moist, fluffy, lemon infused cakes bursting with juicy summer blueberries accented with the delicate scent of lavender. The moist cake is based on one of my favorite citrus cakes from my aunt. You will love the fresh and summery vibe of these muffins! My aunt’s recipe was mostly made with oranges, and this recipe is awesome because you can use orange zest and orange juice instead of lemons and throw in cranberries for the perfect orange cranberry muffins as well. This is definitely a versatile, reliable, and delicious muffin recipe to add to your files.
I took some extra time to make sure this recipe is moist, packs in as many blueberries as you possibly can without falling apart, and perfectly infuses lavender to accent the berries and lemon flavor.
I also spent a good amount of time mastering the dome of the muffin with a lovely crumbly crust! Check out all the tips and tricks below to whip up this beautiful and easy recipe.
Here is the break-down of everything you need to know to achieve that perfectly domed muffin top :
- Start by letting the muffins sit out for 1 hour in the muffin tin to allow the flour to fully absorb liquids so it rises nicely according to Hummingbird High who researched Levain Bakery‘s muffin perfection.
- Use more flour to allow the muffins to peak, per Zoe Nathan author of Huckleberry.
- After baking these gorgeous muffins that not only puffed up proudly, but also spread out into a gorgeous top hat, I learned that I should place the muffins apart from each other leaving an open cavity between each muffin to give them enough room to pop out in all directions, without bumping into one another.
- Use of parchment paper liners helps them rise higher and wider too.
- I use baking powder and start baking at 400 degrees (F) to give these muffins ultimate reaction and rising power but also add baking soda so that the muffin top also spreads wideuffin nicely.
- Adding more flour can make the muffin too floury, so I experimented with the perfect amount of moisture, adding 4 eggs along with 1/2 of buttermilk.
- I even tested this recipe with denser, whole wheat flour which is healthier but also contains more grain. The puffed domes and fluffy muffins still came out nicely.
You’re welcome! I hope you thoroughly enjoy these gorgeous muffins!
Blueberry Lavender Muffins
- 3 c pastry flour all purpose is fine too
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 c unsalted butter
- 1 ¼ c granulated sugar
- 1 tbsp lavender buds
- ½ c whole milk
- ¼ c lemon juice
- 3 tbsp lemon zest
- 4 eggs
- 2 c blueberries, washed and dried 10 oz or 200 g
- Remove all ingredients early in preparation for baking. Eggs, butter, milk, blueberries, and lemon should all be at room temperature.
- Whip the butter and 1/2 cup of sugar in a mixer at medium speed until it becomes pale and creamy. This step is important for making a fluffy cake.
- *As the butter whips, grind the lavender buds in a processor or in a mortar and pestle and then press through a fine sieve. Rub the lavender into 1/2 of sugar with your fingers until fragrant.
- *Add the lemon zest to the sugar and lavender mixture and continue to rub until fragrant of lemon. Add this sugar mixture to the butter. Continue to mix.
- *In a small bowl or measuring cup, combine the milk and lemon juice. It will become a bit curdled, which is normal. This acts as buttermilk in the recipe.
- Add the eggs to the butter, one at a time and mix well.
- Add the buttermilk to the batter and mix on low until incorporated.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt. Whisk until evenly distributed. Slowly add the flour mixture to the muffin batter and fold in gently without over mixing.
- *Carefully fold in the drained and dried blueberries.
- Line every other muffin cavity with parchment paper liner. Pour 1/2 cup of batter into each muffin cavity.
- *Optional: Mix 3 tbsp of butter with 2 tbsp of sugar and some ground lavender powder. Pour a bit over each muffin. This will bake into a beautiful streusel crust on top of the muffins.
- Pre-heat the oven to 400 degrees (f). Allow the muffin tin to sit on the counter for 30-45 minutes. This allows the dome to form nicely once baked.
- Bake in the oven at 400 for 8 minutes and then reduce the temperature to 350 (f) and bake for 15-18 minutes more, until a toothpick comes out clean. Do not open the oven until 20 minutes total have passed so that the muffin does not deflate.
- Once removed, allow to cool for about 5 minutes then remove each muffin and lay sideways on a towel so that they do not stick inside the muffin pan. Enjoy with your favorite tea or coffee. My favorite pairing with this flavor is Earl Grey tea!