Blueberry Lavender Muffins Recipe

I absolutely love this recipe because the combination of blueberries, lavender, and lemon zest creates a delightful floral and citrusy aroma that instantly elevates my mood. Plus, they’re super easy to whip up and make my entire kitchen smell like a cozy, artisanal bakery, making them perfect for impressing friends during weekend brunches or chill coffee dates.

The Blueberry Lavender Muffins possess a flavor profile I adore. From the combination of fresh blueberries and dried culinary lavender, I get a muffin that has not only a burst of flavor but also a pop of color!

The muffins are lightly sweetened, using a combination of granulated sugar and light brown sugar that allow the flavors of the muffin itself to shine.

Ingredients

Muffins consist mainly of flour, which does two fundamental things in all baked good structures.

Flour is the primary source of ingredients in baked goods that furnish structure and carbohydrates.

When consumed, the carbohydrates in muffins are probably doing more work than any of the other nutrients.

Sugar that has been granulated: Sweetens the muffins and helps with browning.

Brown Sugar: Imparts moisture and a delicate caramel flavor.

Buttermilk: Contributes moisture and sharpness; aids in creating a tender crumb.

Butter: unsalted; it brings richness and moisture to the muffin.

Binding together the ingredients and adding protein to give a fluffy texture to the final product is the job of the eggs.

Antioxidants, natural sweetness, and flavor: that’s what blueberries bring to the breakfast table.

Lavender, once dried, produces a floral fragrance and a one-of-a-kind flavor.

Lemon Zest: Gives the sweetness a fresh, zesty counterpoint.

Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup buttermilk
• 1/2 cup unsalted butter, melted
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 1 cup fresh blueberries
• 1 tablespoon dried culinary lavender
• 1 tablespoon lemon zest

Instructions

1. Set your oven to 375°F (190°C) and ready a muffin pan with paper liners.

2. In a big bowl, combine the following ingredients by whisking:
– all-purpose flour
– granulated sugar
– light brown sugar
– baking powder
– baking soda
– salt.

3. In another bowl, mix the buttermilk, melted butter, vanilla extract, and eggs using a whisk until the mixture is uniform and well combined.

4. Add the wet ingredients to the dry ingredients and gently stir until combined. Avoid stirring too much.

5. Fold the blueberries, dried lavender, and lemon zest into the batter very carefully and quietly, and not while the batter is still coming together, since the batter must also be even in texture throughout (without the lavender, which is the secret ingredient here, I will give you fair warning that your batter won’t taste as good as it could and should). Fold vigorously and you may end up with a quite thick layer of lemon pudding in a violet-scented batter.

6. Separate the batter equally into the muffin tins, filling each about two-thirds full.

7. Put the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Take the muffins out of the oven and allow them to cool in the pans for 5 minutes.

9. Move the muffins to a wire rack so they can cool down all the way.

10. Savor your handcrafted blueberry lavender muffins, which complement wonderfully a cup of tea or coffee.

Equipment Needed

1. Oven
2. Muffin pan
3. Paper liners
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Cooling rack
11. Toothpick

FAQ

• Can I use frozen blueberries instead of fresh?You can use blueberries that have been frozen. Do not let them thaw first before putting them into the batter, or they will become mushy.
• Is there a substitute for buttermilk?Make your own by adding 2 teaspoons of lemon juice or vinegar to 2/3 cup of milk. Let it sit for about 5 minutes before using.
• What can I use instead of culinary lavender?Should you lack lavender, feel free to leave it out or substitute it with a tiny bit of rosemary. This will, of course, give you a totally different flavor profile.
• Can I make these muffins gluten-free?Replace the all-purpose flour with a blend of gluten-free flours suitable for baking.
• How do I store these muffins?Keep them in an airtight container at room temperature for no longer than 3 days, or in the freezer for no longer than 3 months.
• What if I don’t have lemon zest?An equal amount of orange zest can be used to replace it or you can omit it altogether. You will still have a delicious dish. It will be slightly less flavorful, but still, no one will be the wiser.

Substitutions and Variations

Buttermilk:
You can replace 2/3 cup of buttermilk with 2/3 cup of whole milk and 2 teaspoons of lemon juice or white vinegar, allowing it to sit for 5 minutes before using. If you don’t have lemon juice or white vinegar, you can use an equal amount of milk with the same volume as the buttermilk called for in your recipe.
Unsalted Butter:
Substitute 1/2 cup of vegetable oil or coconut oil for melted unsalted butter to achieve different textures and flavors.
Fresh Blueberries:
In the absence of fresh blueberries, you can substitute with 1 cup of frozen blueberries. To keep the color from bleeding too much into the batter, add them while they are still frozen.
Granulated Sugar:
Try 1/2 cup of coconut sugar instead of granulated sugar for a natural sweetener that adds a slight caramel flavor.
Dried Culinary Lavender:
Use a tablespoon of dried rosemary for an alternate herbal note. Rosemary has a strong flavor, so it pairs better with savory lemon-blueberry combinations.

Pro Tips

1. Coat the Blueberries Before folding the blueberries into the batter, toss them in a tablespoon of flour. This will help prevent them from sinking to the bottom of the muffins as they bake.

2. Temperature Check Ensure that all liquid ingredients like buttermilk, melted butter, and eggs are at room temperature before mixing. This helps the batter combine more evenly.

3. Flavor Enhancement Allow the lavender and lemon zest to steep in the melted butter for a few minutes before combining it with the other wet ingredients. This can enhance the infusion of flavors throughout the batter.

4. Don’t Overmix Be gentle when combining the dry and wet ingredients, and when folding in the blueberries, lavender, and lemon zest. Overmixing can lead to dense muffins.

5. Rest the Batter Let the mixed batter sit for about 10 minutes before dividing it into the muffin tins. This can help the flour hydrate and result in a better rise during baking.