Lavender Blueberry Muffins

By vealam

Ingredients

• For the crumb topping:
• 1/2 cup softened butter
• 1 cup sugar
• 1/2 teaspoon dried lavender buds
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup milk
• 1/4 cup sour cream
• 1 pint fresh (or frozen, thawed) blueberries
• 1/3 cup brown sugar
• 1/3 cup sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup softened butter
• 1 1/3 cup flour

Details

Servings 12
Adapted from abeautifulmess.com

Preparation

Step 1

For the muffins, begin by chopping up the dried lavender. Add this to the sugar, and use your clean hands to work the lavender into the sugar. Now add the softened butter to the bowl, and blend well. Add the 2 eggs and vanilla extract, and stir until just combined.

In another bowl, combine the flour, baking powder, and salt. Give that a stir so the baking powder and salt gets well distributed. Now add the sugar mixture, milk, and sour cream. Stir until a soft batter forms. Sprinkle the blueberries with just a little bit of flour, then add them to the batter. This helps the berries to not sink to the bottom of all your muffins, although some will anyway.

In another bowl, blend together all the ingredients for the crumb top. You don't want to overmix, as this should be very crumbly in consistency. Evenly distribute the muffin batter among 12 muffin cups with liners, then top with the crumble topping.

Bake at 350°F for 40-45 minutes until a toothpick inserted in the center comes out clean.

Allow to mostly cool before serving. Enjoy and happy breakfasting!