At this time of year, we are usually living in our farmhouse in Umbria, Italy. Because of Covid and then our decision to move from Michigan back to Florida, we are staying in the US this spring and summer and will not return to Umbria until fall. Each summer in Italy, one of my favorite activities is to harvest the lavender that grows all over our large property. We dry the lavender and then make sachets, lavender oil, lavender linen spray, and I even use some lavender in my kitchen to incorporate into my recipes. I love adding a dash of lavender syrup to lemonade, and I admit into some of my baking, such as these tasty blueberry muffins. The lavender flavor is very subtle but adds a flowery touch that is delicious in these muffins.
When I can, I use fresh blueberries and especially love the tiny wild blueberries when I can find them. If fresh berries are not available, frozen ones work well also. You can add a streusel topping if you like, or simply sprinkle the tops with some sugar, as I did. These muffins are moist and not too sweet and packed with blueberries.
- 3 Cups All-purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Unsalted Butter, At Room Temperature
- 1 1/4 Cup Sugar, Divided
- 1 Heaping Teaspoon Food Grade Lavender Buds
- 3 Tablespoons Lemon Zest
- Juice Of 1 Lemon
- 4 Large Eggs, At Room Temperature
- 3/4 Cup Buttermilk
- 2 Cups Blueberries, Fresh or Frozen
- Preheat oven to 425 degrees F.
- Line a 12 cup muffin pan with liners.
- In a bowl, beat the butter with half a cup of sugar until light and fluffy.
- Place half a cup of the sugar with the lavender buds in a small food processor or mortar and pestle and grind until the lavender buds are finely ground.
- Add the lavender sugar to the butter mixture and continue to beat until blended.
- Add the lemon zest and juice, and the eggs, one at a time, beating well between each.
- In another bowl, stir together the flour, baking soda and powder, and salt.
- Add half the flour mixture to the butter mixture along with half the buttermilk, and mix just until combined.
- Finish with adding the rest of the flour and buttermilk. Be careful not to overmix.
- Stir in the blueberries and then use a scoop to fill the muffin cups almost to the top.
- Sprinkle the tops of the muffins with the remaining sugar.
- Bake 8 minutes, then reduce heat to 350 degrees F. and continue to bake for about 10 to 12 minutes or until a bamboo skewer inserted into a center muffin comes out cleanly.
- Cool to room temperature and enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 308Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 83mgSodium: 289mgCarbohydrates: 50gFiber: 2gSugar: 24gProtein: 6g