I paired delicate lavender with juicy blueberries in my muffin recipes post, and there’s a sneaky pantry swap that gives these Lavender Blueberry Muffins an unexpected lift.

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I stumbled into this Lavender Blueberry Muffins thing after messing around with flavors that smelled like a late morning and tasted like more than just sweet. I love how the dried culinary lavender buds give a surprising floral note that never becomes perfume-y, and the fresh blueberries burst so the muffin feels honest, not fussy.

I’ve baked these more times than I can count, tweaking little things until they hit that odd balance where each bite makes you pause. This is one of my Muffin Recipes that keeps pulling me back, even when I swear I’ll try something new.

Ingredients

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All purpose flour: Provides carbs and structure, little protein, helps muffins rise.
Granulated sugar: Adds sweetness, boosts browning, mostly empty carbs, they dont add nutrients.
Dried culinary lavender: Gives floral aroma, mild flavor, no calories, aromatic oils not nutrients.
Lemon zest: Bright citrus scent, bit of vitamin C, lifts flavor.
Buttermilk: Adds tang and tenderness, acids react with baking soda, some protein and calcium.
Blueberries: Provide fiber, antioxidants, natural sweetness, juicy bursts that balance lavender notes.
Unsalted butter: Gives richness and moisture, adds fat and flavor, helps golden crust form.
Large egg: Binds ingredients, adds protein and lift, helps texture set while baking.

Ingredient Quantities

2 cups all purpose flour

3/4 cup granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 tbsp dried culinary lavender buds lightly crushed

1 tbsp lemon zest

1 large egg room temperature

1 cup buttermilk room temperature

1/2 cup unsalted butter melted and slightly cooled

1 tsp pure vanilla extract

1 1/2 cups fresh blueberries

2 tbsp coarse sugar or turbinado sugar for sprinkling optional

How to Make this

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1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the wells, and set aside; lightly crush the dried lavender buds in a mortar or between your fingers so they release aroma.

2. In a large bowl whisk together 2 cups all purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 1 tbsp lightly crushed culinary lavender and 1 tbsp lemon zest until evenly distributed.

3. In another bowl whisk 1 large egg (room temp), 1 cup buttermilk (room temp), 1/2 cup unsalted butter melted and slightly cooled, and 1 tsp pure vanilla extract until combined and smooth.

4. Make a small well in the dry ingredients and pour in the wet mixture, then gently fold with a spatula just until the flour is moistened; batter should be lumpy, dont overmix or you’ll get tough muffins.

5. Toss 1 1/2 cups fresh blueberries with a tablespoon or two of the dry flour mixture (this keeps them from sinking), then fold the berries into the batter gently, leaving a few aside for the tops.

6. Divide the batter among the prepared cups, filling each about 3/4 full. Top each muffin with a couple reserved blueberries and, if you like a little crunch, sprinkle with 2 tbsp coarse sugar or turbinado sugar.

7. Bake on the middle rack for about 18 to 22 minutes, rotating the pan once if your oven runs hot, until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.

8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool; they firm up and the lavender scent mellows as they rest, but theyre lovely warm too.

9. Store at room temperature in an airtight container for up to 2 days, or freeze cooled muffins up to 3 months; to refresh, warm gently in a 300°F oven for 5 to 8 minutes.

Equipment Needed

1. Oven (preheat to 375°F)
2. 12-cup muffin tin plus paper liners or nonstick spray
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon for folding
7. Measuring cups and spoons
8. Mortar and pestle or a small bowl and the back of a spoon to crush the lavender
9. Microplane or fine grater for lemon zest
10. Wire cooling rack and a toothpick to check doneness

FAQ

Q: Can I use frozen blueberries instead of fresh? A: Yes. Do not thaw them first or theyll bleed and make the batter purple. Toss the frozen berries in a tablespoon of flour so they dont sink, fold them in gently, and add 1-2 minutes to the bake time if needed.

Q: How much lavender is too much? A: Dried lavender is potent. The recipe calls for 1 tablespoon lightly crushed thats usually perfect. If you worry about a soapy taste, start with 2 teaspoons. Taste a tiny pinch before adding to know how strong it is.

Q: What can I use instead of buttermilk? A: Make a quick buttermilk by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk, stir and let sit 5 minutes. Works great at room temperature for better mixing.

Q: How do I keep the muffins moist and not dense or soggy? A: Dont overmix the batter; stir until the dry bits are just moistened. Fold berries in last. Bake until a toothpick comes out with a few moist crumbs, not wet batter. Cool 5 minutes in the tin then move to a rack so they dont steam and go soggy.

Q: How can I get a crunchy top? A: Brush the tops with a little milk or melted butter and sprinkle coarse sugar or turbinado sugar before baking. That gives a sweet crunch thats lovely with the lavender.

Q: Can I make these ahead or freeze them? A: Yes. Fully cool the muffins, wrap airtight or store in a freezer bag and freeze up to 3 months. Thaw at room temp or reheat in a 325 F oven for 8-10 minutes from thawed, or 12-15 from frozen to refresh them.

The Best Lavender Blueberry Muffins Recipe Substitutions and Variations

All purpose flour
- Gluten free all purpose blend, 1:1 swap if it contains xanthan gum, same amount works most of the time but texture may be slightly different.
- Whole wheat pastry flour, use up to half swapped in for nuttier flavor and a bit more chew, or use all for a denser muffin.
- Almond flour, not 1:1 alone, try 3/4 cup almond flour plus 1/4 cup oat flour for each cup AP replaced and add an extra binder like a small egg or flax egg.
- Oat flour, grind rolled oats, use 1:1 but add 1 to 2 tablespoons extra buttermilk because it soaks up more liquid.
Buttermilk
- Milk plus acid, stir 1 tablespoon lemon juice or white vinegar into milk to make 1 cup, wait 5 minutes and use as a quick buttermilk sub.
- Plain yogurt thinned, mix 3/4 cup plain yogurt with 1/4 cup milk or water to equal 1 cup, same tang and thickness.
- Sour cream thinned, whisk 3/4 cup sour cream with 1/4 cup water for 1 cup, gives rich tender crumb.
- Kefir, use 1:1, keeps the tang and adds extra tenderness from the cultures.
Unsalted butter (melted)
- Neutral oil like canola or sunflower, use 1:1 by volume for melted butter, muffins will be moister and the tops less crisp.
- Coconut oil melted, 1:1 works but expect a hint of coconut unless refined oil is used.
- Applesauce, replace half the butter with unsweetened applesauce for lower fat, replace all for much denser, moister result.
- Ghee, 1:1 swap gives buttery flavor without the water in butter, crumb may be slightly different.
Large egg
- Flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg, let sit 5 minutes to thicken, good binder.
- Unsweetened applesauce, 1/4 cup per egg, adds moisture and a touch of sweetness.
- Mash banana, 1/4 cup per egg, will add noticeable banana flavor so use only if that works with blueberries.
- Commercial egg replacer, follow package directions, works well if you need an allergy friendly option.

Pro Tips

– Measure the flour right, dont scoop straight from the bag and pack it in. Spoon into the cup and level it, or better yet use a scale. Overmeasuring will make dry, dense muffins and if you overmix youll get tough ones too, so fold until just combined and leave the batter lumpy.

– Keep the berries from sinking and bleeding into the batter: toss them with a tablespoon of the dry mix, or use frozen ones straight from the freezer (dont thaw). If you like pretty tops, press a few reserved berries on each muffin right before baking so they sit on top.

– Treat the lavender gently, it can go from floral to soapy real quick. Lightly crush the buds to wake up the aroma, or steep them in warm buttermilk for 10 to 15 minutes then strain for a more rounded flavor. If you arent sure, use a little less lavender than called for, you can always add more next time.

– For best texture and storage: bake on the middle rack, rotate if your oven has hot spots, and cool on a wire rack after 5 minutes in the tin so they dont steam and get soggy. Freeze extras individually wrapped and warm them in a 300 F oven for a few minutes to refresh the crumb and bring back the baked-on sugar crunch.

The Best Lavender Blueberry Muffins Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I paired delicate lavender with juicy blueberries in my muffin recipes post, and there's a sneaky pantry swap that gives these Lavender Blueberry Muffins an unexpected lift.

Servings

servings

Calories

215

kcal

Equipment: 1. Oven (preheat to 375°F)
2. 12-cup muffin tin plus paper liners or nonstick spray
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon for folding
7. Measuring cups and spoons
8. Mortar and pestle or a small bowl and the back of a spoon to crush the lavender
9. Microplane or fine grater for lemon zest
10. Wire cooling rack and a toothpick to check doneness

Ingredients

2 cups all purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 tbsp dried culinary lavender buds lightly crushed
1 tbsp lemon zest
1 large egg room temperature
1 cup buttermilk room temperature
1/2 cup unsalted butter melted and slightly cooled
1 tsp pure vanilla extract
1 1/2 cups fresh blueberries
2 tbsp coarse sugar or turbinado sugar for sprinkling optional

Directions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the wells, and set aside; lightly crush the dried lavender buds in a mortar or between your fingers so they release aroma.
In a large bowl whisk together 2 cups all purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 1 tbsp lightly crushed culinary lavender and 1 tbsp lemon zest until evenly distributed.
In another bowl whisk 1 large egg (room temp), 1 cup buttermilk (room temp), 1/2 cup unsalted butter melted and slightly cooled, and 1 tsp pure vanilla extract until combined and smooth.
Make a small well in the dry ingredients and pour in the wet mixture, then gently fold with a spatula just until the flour is moistened; batter should be lumpy, dont overmix or you'll get tough muffins.
Toss 1 1/2 cups fresh blueberries with a tablespoon or two of the dry flour mixture (this keeps them from sinking), then fold the berries into the batter gently, leaving a few aside for the tops.
Divide the batter among the prepared cups, filling each about 3/4 full. Top each muffin with a couple reserved blueberries and, if you like a little crunch, sprinkle with 2 tbsp coarse sugar or turbinado sugar.
Bake on the middle rack for about 18 to 22 minutes, rotating the pan once if your oven runs hot, until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool; they firm up and the lavender scent mellows as they rest, but theyre lovely warm too.
Store at room temperature in an airtight container for up to 2 days, or freeze cooled muffins up to 3 months; to refresh, warm gently in a 300°F oven for 5 to 8 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.