On a sun-drenched afternoon in late spring, I found myself wandering through a small local farmers’ market, inhaling the intoxicating scents of fresh produce and blooming flowers. As I meandered past a stall overflowing with plump blueberries and fragrant lavender, inspiration struck me like a ray of sunlight piercing through the clouds. I envisioned creating a muffin that encapsulated the essence of that delightful day—a muffin that was light, vibrant, and bursting with flavor. Thus, the Lavender Lemon Blueberry Muffins were born, a perfect treat to accompany a cup of tea or to enjoy during a leisurely brunch with friends.
Ingredients
1 cup fresh blueberries
1 cup all-purpose flour
1/2 cup almond flour
1/2 cup granulated sugar
1/4 cup honey
1/2 cup Greek yogurt
1/4 cup unsalted butter, melted
2 large eggs
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 teaspoon dried culinary lavender
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional: powdered sugar for dusting
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly. The aroma of the muffins baking will fill your kitchen with a warmth that feels like a hug.
In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and dried lavender. The vibrant purple of the lavender will add a touch of color and a hint of floral scent to your muffins.
In a separate bowl, combine the granulated sugar, honey, Greek yogurt, melted butter, eggs, lemon zest, and lemon juice. Blend these ingredients until smooth and creamy, allowing the flavors to meld perfectly.
Gently fold the wet ingredients into the dry mixture until just combined, being careful not to overmix. The batter will be thick and slightly lumpy, which is just how we want it. Now, it’s time to add the star of the show—gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Using a spoon or ice cream scoop, fill each muffin cup about two-thirds full with the batter. This will give them room to rise beautifully while baking. Pop the muffin tin into the preheated oven and let the magic happen for about 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. If you’re feeling indulgent, dust them lightly with powdered sugar just before serving.
These Lavender Lemon Blueberry Muffins are not just a treat; they are a celebration of the senses. The delicate floral notes of lavender blend harmoniously with the tartness of the lemon and the sweetness of the blueberries, creating a muffin that is both unique and unforgettable. Enjoy them with friends, family, or simply by yourself as you take a moment to savor life’s little pleasures.