Lavender Blueberry Muffins

The BEST Lavender Blueberry Muffins ever! These muffins are soft, fluffy and they're SO simple to make!

Is there anything that takes you back to your childhood like a blueberry muffin? My mom rotated between blueberry muffins and banana bread just about every morning.

When I was coming up with this recipe, I knew I wanted it to be super easy to make for busy moms and those of us always on the go. These muffins can be made in no time!

The little touch of edible lavender takes these muffins to another level! You can find lavender at Whole Foods or specialty food stores OR you can make you life a lot easier and buy it on amazon like I did. Linked HERE.

Hate the taste of lavender (if that's possible)? Leave it out and go for a classic blueberry muffin!

For more blueberry recipes, check out my Blueberry Scones, Blueberry Crumb Bars and Blueberry Coffee Cake!

Happy baking!

These wonderful photos are by Mary Grace Bethea.

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Lavender Blueberry Muffins

Yield: 16 muffins

Author: Elisabeth and Butter

prep time: 10 Mcook time: 18 Mtotal time: 28 M

ingredients:

For the Muffins:

• 3 cups all-purpose flour
• 1 & 1/2 cup granulated sugar
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2/3 cup vegetable oil
• 2 large eggs
• 2/3 cup milk (I use whole)
• 2 teaspoons vanilla extract
• 2 cups fresh or frozen blueberries* (I prefer fresh)
• 2 tablespoons dried edible lavender

For the Topping:

• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, softened to room temperature
• 1 teaspoon ground cinnamon
• 1 teaspoon dried edible lavender

instructions:

How to cook Lavender Blueberry Muffins

For the Muffins:

1. Preheat oven to 400 degrees and line a muffin pan with liners. Set aside.
2. In a mixing bowl, whisk together the flour, sugar, salt and baking powder.
3. In a separate bowl or liquid measuring cup, whisk together the oil, eggs, milk and vanilla.
4. Pour the liquid into the dry ingredients and gently fold it in until almost combined. Then fold in the blueberries and dried lavender. Do NOT over-mix or the muffins will become dense. Scoop into lined muffin pan and set aside.

For the Topping:

1. For the Topping:
2. Add all the ingredients into a bowl and mash together using a fork or your hands until it holds together and looks like crumbs. Sprinkle over muffins.
3. Bake muffins for 18-20 minutes or until a toothpick comes out clean. Cool completely on a drying rack.

NOTES:

*If using frozen blueberries, be careful not to over-mix them in the batter or it will turn it purple. These are best stored at room temperature in an airtight container up to 3 days.

Created using The Recipes Generator