Brown Sugar Blueberry Lavender Muffins are made with brown sugar, frozen blueberries, plain yogurt, and lavender buds. They are ultra dense, moist, and fragrant.
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Brown Sugar Blueberry Lavender Muffins only use brown sugar and no granulated sugar. It’s a rarity for muffin recipes to only use brown sugar. It is more common for cakes and bars. Usually it’s because brown sugar has a higher moisture level and would make muffins too moist especially when the recipes use yogurt and other high moisture liquids. This recipe works well because the brown sugar is food processed with lavender buds. This step not only infuses the brown sugar with the lavender scent but also adds air back into the sugar to reduce the moisture level. So when plain yogurt is used as added moisture, these muffins rise and are dense, moist, and fluffy.
The first 5 minutes of baking is at 400 F to settle the batter into the muffin pan. The muffins will then bake evenly in the following minutes after this.
Brown Sugar Blueberry Lavender Muffins
Ingredients
- 1 cup brown sugar
- 1/4 tsp lavender buds
- 1/3 cup unsalted butter softened
- 1 egg
- 3/4 cup plain yogurt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cup flour
- 1 cup frozen blueberries
Instructions
- In a food processor, mix the brown sugar and lavender buds until the buds are broken up and you see fine pieces in the sugar. The sugar will turn lighter in colour due to the air going into it.
- In a large mixing bowl, mix the food processed brown sugar and lavender with butter. Mix until blended and no large butter lumps left.
- Mix in egg and plain yogurt. Mix until blended.
- Mix in baking powder, baking soda, salt, and the flour. Mix until blended, do not over mix. The batter will be tough.
- In a medium bowl, coat blueberries in 1 Tbsp of flour to give it texture and this will prevent them from sinking to the bottom of the pan while baking. Gently fold the coated blueberries into the batter.
- Bake in muffin pan lined with muffin cups or greased with butter, at 400 F for 5 minutes. Lower temperature to 350 F and bake for a remaining 15-20 minutes until toothpick test comes out clean in the centre of muffins. Let cool in the pan for 5 minutes before removing and cooling on a wire rack.
If you love blueberry muffins, I also have a beautiful Blueberry Lemon Lavender Muffins recipe! This recipe also uses lavender but is zesty from lemon zest and juice! It is a staple baked goods during the summer time.
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