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.