Name: Lavender And Fresh Blueberry Muffins
Yield: 4 servings
Ingredients: 3/4 cup raw sugar; 3 cups unbleached all-purpose flour; 2 tablespoons baking powder; 1/2 teaspoon salt; 1/3 cup vegetable oil; 1 1/4 cups whole milk; 1 tablespoon fresh lemon juice; 1 tablespoon lemon zest, finely grated; 1 teaspoon dried lavender, crushed using a pestle and mortar (or 1 tablespoon fresh lavender, finely minced); 3 large eggs, beaten; 1 cup fresh blueberries (if using frozen blueberries, thaw first) or 1 cup frozen blueberries (if using frozen blueberries, thaw first)

Servings: 4 persons

3/4 cup raw sugar
3 cups unbleached all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 1/4 cups whole milk
1 tablespoon fresh lemon juice
1 tablespoon lemon zest, finely grated
1 teaspoon dried lavender, crushed using a pestle and mortar (or 1 tablespoon fresh lavender, finely minced)
3 large eggs, beaten
1 cup fresh blueberries (if using frozen blueberries, thaw first) or 1 cup frozen blueberries (if using frozen blueberries, thaw first)

1
Preheat oven to 375 F degrees.
2
Combine the first four dry ingredients in a large mixing bowl.
3
In a separate bowl, combine the lemon juice with milk and let stand for 5 minutes.
4
Add the rest of the wet ingredients including the lemon zest, lavender and blueberries to the milk/lemon juice mixture.
5
Gradually stir wet ingredients into the dry ingredients until all dry ingredients are moistened. DO NOT overstir.
6
Bake 25-30 minutes. Cool completely before removing from pan.
7
Makes 12 muffins.

No nutritional information available.

No additional tips available.

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

Lavender And Fresh Blueberry Muffins

How did you like this recipe?