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.
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Recipe Information
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)
Instructions
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.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, dried lavender, and salt until evenly combined.
In a separate medium bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.
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.
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.
Fold the flour-dusted blueberries gently into the batter, ensuring they are evenly distributed but not crushed.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
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.
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.
Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 15.3 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 68 mg | 1% | |
*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.
