Every baker has a blueberry muffin recipe, but not everyone has a version like this one. These muffins are stand-out for a couple reasons. A trace of lavender is blended into the sugar, just enough harmonize with the berry notes. And each muffin is crowned with a crumble, packed with buttery oats, as the topper. The kind you find on your favorite baked fruit crisp. These are berry-streaked wonders, naturally floral without being too strong or perfume-y. You. should. absolutely. bake. some.
Blueberry Muffin Ingredients
A few notes on some of the main player ingredients.
- Blueberries: Beyond summer berries, or berries I’ve frozen for later use, frozen wild blueberries are what I typically reach for when baking these. I like their size and concentration. But standard blueberries are a-ok as well.
- Yogurt: I use whatever full fat yogurt I have on hand for these because it’s typically what I keep around. If you have buttermilk instead, that’s a reasonable swap.
- Oats: Use standard oats here, skip the instant oats.
- Lavender Sugar: You’ll make a quick version by pulsing a bit of dried lavender with brown sugar in a food processor or high-speed blender. We grow some lavender here, so I dry my own (here’s a post on how to dry herbs). There’s also this post on working with edible flowers.
- Crumble Topping: Quick to make, this is simply a streusel crumble made from many of the same ingredients you’ll be using for the muffin batter component.
How To Make Blueberry Muffins with Lavender
It might be helpful for you to see what this process for making these muffins at various stages:
- Make the lavender sugar, it goes into both the crumble top, and the muffin batter.
- Make the quick dough for the crumble top and pop it into the freezer.
- Mix the dry ingredients. You mix the wet ingredients and then you’ll combine them – as pictured below. Avoid over mixing to keep your muffins tender. Mix just enough that there are only a few dry streaks visible.
Fold in the berries: To avoid mixing a purple batter, keeping things pretty, you need to be careful at this stage. I’ve found that sprinkling the blueberries across the batter, then folding them under with just two or three swoops of your spoon or spatula strikes the right balance (pictured below). You get good berry distribution, groovy streaks, without staining all the batter.
Fill the muffin tins: Spoon the muffin batter into paper-lined muffin tins. Then top with the crumble. Finish with a few strategically placed blueberries on each muffin before moving them to a hot oven.
Bake and enjoy! Let them get nice and golden.
Blueberry Muffins: Variations
- Blueberry Citrus: In place of the lavender, load your muffin batter up with lots of citrus – Meyer lemon is a great call here. But I also love orange or a combination multiple citrus types.
- Blueberry Hibiscus: Steep a few tablespoons of hibiscus in hot water, chop well, then use in the batter along with some toasted coconut flakes (the large kind). Fold in with the blueberries.
- Blueberry Rose Vanilla: You can make a rose sugar in place of the lavender version. Adding a splash of vanilla to the wet ingredients is also welcome.
- Brown Butter Blueberry: Skip the lavender and do a version adding toasted walnuts or hazelnuts (chopped) to both the crumble top and the muffin batter. Use brown butter in place of the melted butter.
Storage
You have options!
- Store in airtight container for a couple days.
- Freeze in a well-sealed container for up to two months.
- To reheat, allow the muffins to thaw, then reheat in oven at 350F for a few minutes, until warmed through. Toaster ovens work great here as well.
More Muffin Recipes
- Seeded Pumpkin & Feta Muffins
- Bran Muffins
- Cottage Cheese Muffins
- Oatmeal Muffins
- Buttermilk Berry Muffins
- Baked Oatmeal Cups
- Nine great muffin recipes
- all baking recipes
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