You put flowers in your muffins?!
This was my sisters reaction to my description of these unusual blueberry muffins.
Lavender is such a pretty flavour, fragrant and woodsy it makes a lovely aromatic addition to all kinds of baked goods. I had tried lavender in shortbreads and jams but never baked with it myself so when I found some dried lavender buds at one of the grocery stores I frequent, I knew I had to make something with lavender in it. Enter the lavender –blueberry muffin. I found this recipe on the Toronto Star recipe archive. It is a somewhat unusual combination, but lavender goes amazingly well with berries especially when it is accented with a hint of lemon. This recipe is a basic blueberry muffin heightened with the addition of lemon zest and lavender. I ground the lavender with the sugar in this recipe to make lavender sugar before adding that to the rest of the ingredients. I also used the tiny little wild blueberries that appear in the markets this time of year. These tasted a bit more complex than your usual blueberry muffin recipe. The lavender flavour comes through as a subtle aftertaste that is accented by the lemon zest in the batter.
I think my only problem with this recipe was that it uses a full tablespoon of baking powder, which gave a light texture and created nicely domed cupcakes but I think it also made them a little on the dry side.
Despite that these muffins taste fresh and springy and bright , and with a bit of butter and jam they make a great brunch. I really like the combination of blueberry and lavender and I think I will try using lavender sugar in place of regular sugar in other blueberry treats.
Lavender Blueberry Muffins
- 3 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tbsp baking powder
- 1/2 tsp salt
- 3 eggs
- 1-1/4 cup buttermilk
- 1/3 cup vegetable oil
- 1 tbsp finely grated lemon zest
- 1 tbsp finely chopped fresh lavender or 1 tsp finely chopped dried
- 1 cup fresh or frozen blueberries
- In food processor grind sugar with the lavender until lavender is finely ground.
- In large bowl, combine flour, lavender sugar, baking powder and salt.
- In separate bowl, beat eggs and stir in buttermilk, oil, lemon zest, and blueberries. Stir into flour mixture just until dry ingredients are moistened.
- Pour into lined 12-cup muffin tin. Bake in preheated 375F oven 25 to 30 minutes. Cool completely before removing from pan.