Blueberry Lavender Muffins
Ingredients
- 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
Instructions
- 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!
Notes
* a fun and easy step for children to try
You can substitute this recipe with whole grain flour, which will still taste delicious and make these healthier, but they will not puff up as much as the whole wheat flour is denser.
Use this same exact recipe with orange juice and orange zest and cranberries for a delicious cranberry orange muffin!
I also have decreased the sugar or eliminated and used honey to make these a more nutritious breakfast muffin. The wholesome flavors of blueberry and lemon make it so fresh and enjoyable.