Lavender and Fresh Blueberry Muffins

Infused with delicate floral notes and bursting with juicy berries, these Lavender and Fresh Blueberry Muffins are a sophisticated twist on a classic breakfast treat. Featuring dried culinary lavender paired with sweet, fresh blueberries, each bite offers a perfect harmony of flavor and texture. The batter is effortlessly brought together with pantry staples like all-purpose flour, sugar, and baking powder, while a hint of vanilla adds warmth. Lightly tossing the blueberries in flour ensures even distribution and avoids sinking, while a golden bake in just 20 minutes guarantees irresistibly fluffy results. Perfect for brunch, teatime, or a sweet on-the-go snack, these muffins are as delightful to eat as they are to make.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cups granulated sugar
• 2 teaspoons baking powder
• 1.5 teaspoons dried culinary lavender
• 0.5 teaspoons salt
• 0.5 cups unsalted butter, melted and cooled
• 0.75 cups milk
• 2 pieces large eggs
• 1 teaspoons vanilla extract
• 1.5 cups fresh blueberries
• 1 tablespoons all-purpose flour (for dusting blueberries)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease each cup lightly with non-stick spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, dried lavender, and salt until evenly combined.

Step 3

In a separate medium bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until just combined. Take care not to overmix.

Step 5

In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins.

Step 6

Fold the flour-dusted blueberries gently into the batter, ensuring they are evenly distributed but not crushed.

Step 7

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.

Step 9

Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(1038.3g)

Amount per serving	% Daily Value*
Calories	2708.1

Total Fat 113.2g	0%
Saturated Fat 66.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 646.8mg	0%
Sodium 2303.5mg	0%
Total Carbohydrate 386.8g	0%
Dietary Fiber 12.4g	0%
Total Sugars 182.6g
Protein 46.3g	0%

Vitamin D 160.5IU	0%
Calcium 366.7mg	0%
Iron 14.2mg	0%
Potassium 913.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 6.7%

Carbs: 56.2%