Muffins with Mom: Sweet Blueberry Lavender Delight
These muffins with mom feature a delightful combination of blueberries, lavender, and lemon for a sweet treat that captures fond memories.
Equipment
- Oven
- Muffin tin
- Mixing bowls
- Whisk
- Scoop
- Cooling rack
Ingredients
For the Muffin Batter
- 1 stick Unsalted butter melted
- 1 cup Sugar
- 2 tablespoons Dried lavender buds
- 1 tablespoon Lemon zest
- 1 cup Plain unsweetened yogurt or sour cream
- 1 large Egg
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Fine sea or table salt
- 2 cups All-purpose flour
- 2 cups Blueberries (fresh or frozen)
- 1 tablespoon Flour for dusting, if using frozen blueberries
For the Crumb Topping
- 1/2 cup All-purpose flour
- 1/4 cup Light brown sugar
- 1/4 cup Granulated sugar or honey granules
- 1 teaspoon Baking powder
- a pinch Salt
- 1/4 cup Unsalted butter melted
Instructions
Preparation
- Preheat your oven to 425°F. Line 10 muffin cups with paper liners or spray with cooking spray to prevent sticking.
- In a medium bowl, combine the flour, brown sugar, granulated sugar, baking powder, and salt for the crumb topping. Stir in the melted butter until pea-sized clumps form, then set aside.
- In a small bowl, mix the dried lavender, sugar, and lemon zest. Rub the lavender into the sugar gently.
- In a large bowl, whisk together melted butter, sugar-lavender mixture, yogurt, and egg until smooth.
- Whisk in baking powder, baking soda, and salt to combine.
- Fold in blueberries, dusting frozen ones lightly with flour to prevent sinking.
- Chill the batter in the refrigerator for about one hour.
- Evenly divide the batter into muffin cups, sprinkling with crumb topping.
- Bake at 425°F for 6 minutes, then lower temperature to 350°F and bake for an additional 10-15 minutes.
- Let cool in the pan for 2 minutes before transferring to a cooling rack.
Notes
Optional: Drizzle with honey or a simple glaze before serving.