Looking for a delicious muffin loaded with blueberries and enhanced with lavender? Look no further… this delicious muffin recipe is from “ The Art of Cooking with Lavender” cookbook by Nancy Baggett and available for sale on our online store.
Ingredients:
2 cups / unbleached all-purpose flour
¾ cup / lavender sugar (see below) or purchase from Mt Airy Lavender
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup (1 stick) of butter
½ cup plain Greet Style Yogurt – nonfat or low-fat
2 large eggs, beaten with a fork
½ tsp vanilla extract
1 cup washed and dried fresh blueberries
Directions:
Place a rack in the middle of your oven and preheat to 400 degrees F.
Grease 12 muffin tin cups or insert muffin cup liners.
Place flour, lavender sugar, baking powder, baking soda and salt in a large bowl. Stir to mix ingredients.
Melt butter in microwave at a low setting – do not boil.
Mix yogurt with 2/3 cup of warm water.
Whisk yogurt mixture, butter and 2 beaten eggs together
Add the yogurt mixture to the flour mixture and mix with a spoon just until dry ingredients are evenly moisturized. Don’t over mix.
Fold in blueberries and fill muffin tins.
Bake for 15 to 18 minutes or until muffins are lightly browned on top and a toothpick inserted in the center comes out clean.
Recipe from Lavender Sugar
Makes 1 cup:
1 cup granulated sugar
1 Tablespoon dried culinary buds
In a food processor or spice grinder, grind 1/2 cup of the sugar and lavender until very fine. Mix this with the other half of granulated sugar. Store in an airtight jar for up to 6 months.