Lavender and Fresh Blueberry Muffins |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From located in Canada. We are fortunate here in Oregon to have delicious blueberries in the summer ready to be picked and used in a all sorts of recipes, both savory and sweet! Homemade lemonade served with these muffins would do nicely. 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) |
Directions:
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.
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