Lavender Almond Blueberry Muffins with Cream Cheese

Name: Lavender Almond Blueberry Muffins with Cream Cheese Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup fresh blueberries; 3/4 cup sour cream; 1/4 cup heavy whipping cream; 1 egg; 1 tbsp each of lemon juice & lemon zest; 1/4 cup melted butter; 2 tsp almond extract; 1/4 cup brown sugar; 1/3 cup white sugar; 2 cup all purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1/4 tsp salt; 2 tbsp lavender flowers, coarsely crushed; 1/2 tsp freshly grated nutmeg; 3 tbsp slivered almonds; 8 oz softened cream cheese; 1 egg; 1 tsp almond extract; 1/4 cup sugar; 2 tsp turbanado sugar; 1 tsp lavender flowers

Servings: persons

2 cup fresh blueberries
3/4 cup sour cream
1/4 cup heavy whipping cream
1 egg
1 tbsp each of lemon juice & lemon zest
1/4 cup melted butter
2 tsp almond extract
1/4 cup brown sugar
1/3 cup white sugar
2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tbsp lavender flowers, coarsely crushed
1/2 tsp freshly grated nutmeg
3 tbsp slivered almonds
8 oz softened cream cheese
1 egg
1 tsp almond extract
1/4 cup sugar
2 tsp turbanado sugar
1 tsp lavender flowers

1
Preheat oven to 375.
2
Line 2 muffin pans with parchment paper muffin cups or regular muffin liners.
3
Cream all wet ingredients with brown and white sugar.
4
In a seperate bowl, mix flour, baking soda, baking powder, salt and nutmeg.
5
Fold in lavender flowers and almonds.
6
Slowly add flour mixture to wet ingredients being careful not to over mix.
7
Carefully fold in blueberries.
8
Fill muffin cups 3/4 full.
9
Set aside.
10
In a medium bowl, cream the cream cheese, egg, almond extract and sugar.
11
Make a small indention with a spoon or your finger and add 1 tsp of cream cheese filling to each muffin center.
12
Top with a sprinkle of turbanado sugar and a few lavender flowers each muffin top.
13
Bake for 15-18 minutes and tops start to slightly brown around the edges.

1030

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 cup fresh blueberries, 3/4 cup sour cream, 1/4 cup heavy whipping cream, 1 egg, and more.

Yes, Lavender Almond Blueberry Muffins with Cream Cheese Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lavender Almond Blueberry Muffins with Cream Cheese Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions