Blueberry Lemon Lavender Muffins are my favourite summer baked goods. This recipe uses frozen blueberries, lemon zest, and lavender.
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Blueberry Lemon Lavender Muffins are baked every summer like a tradition. Summer is simply not complete without baking something with blueberries, lemon, and lavender – all of summer’s glorious scents in muffins. These muffins are dense, moist, and fluffy at the same time.
Using your hand to massage the lavender and sugar will release the fragrance in the lavender and infuse the sugar. Squeeze through the sugar and lavender to do this. This method will create beautifully scented muffins. I love how you can see the specks of lavender in the muffins when they are fully baked. They look beautiful and no other topping or garnish is needed to make them look better.
Before folding the frozen blueberries into the batter, the berries are first coated in 1 Tbsp of flour in a small bowl. The flour coating gives the berries texture and prevents them from sinking to the bottom of the muffin while baking.
Blueberry Lemon Lavender Muffins
Ingredients
- 1/2 cup sugar
- 1/2 tsp culinary lavender or lavender buds if lavender buds used, it will be food processed with sugar
- 1/3 cup unsalted butter softened
- 1 egg
- 1/2 lemon, zest only
- 3/4 cup plain yogurt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cup flour
- 1 1/4 cup frozen blueberries
Instructions
- In a medium bowl, combine sugar and culinary lavender. Massage the lavender into the sugar using your hands by squeezing through the sugar. If you are using lavender buds, I would recommend using a food processor to blend the sugar and lavender before massaging it in a bowl.
- In a large mixing bowl, mix butter and the lavender sugar mixture until blended.
- Add egg, yogurt, and lemon zest. Mix until blended.
- Add baking powder, baking soda, salt, and flour. Mix until blended.
- In a medium bowl, coat frozen blueberries in 1 Tbsp of flour. The flour coating gives the berries texture and prevents them from sinking to the bottom of the muffin while baking.
- Gently fold flour coated blueberries into the batter.
- In a lined muffin pan using muffin cups, spread batter into 9 muffin cups with batter filling up each cup approximately the same height.
- Bake at 370 F for 20 to 30 minutes until tester comes out clean from the centre of the muffin. Cool for 5 minutes before removing them from the muffin pan to cool on a rack.
If you love baking with blueberries, I have a delicious Blueberry Banana Crumble Loaf recipe for you. This recipe was created when I was craving a banana loaf with crumble topping. Loaf with crumble topping is still a rarity at this time so I am happy I can create something tasty, craved, and well-loved.
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