Lavender Blueberry Muffins
These cake-like muffins from Sue Mattie at Stoney Hollow Herbal Treasures have just a hint of lavender. English lavender is best for cooking, she says, though don't tell the French! If you don't have buttermilk, mix 1-1/4 cups milk with 1 tablespoon lemon juice and let stand 10 minutes.
If desired, sprinkle muffins with lavender sugar before baking. To make it, grind 1/2 cup granulated sugar with 1 to 2 tablespoons dried lavender in a coffee grinder or mini food processor. Store in a sealed glass container and use as needed.
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 large bowl, combine flour, sugar, baking powder and salt.
In separate bowl, beat eggs and stir in buttermilk, oil, lemon zest, lavender 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.
Makes 12.
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