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Lavender Muffins with a Blueberry Sauce Swirl

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Makes 12 muffins

There's something about a warm muffin flecked with blueberry and perfumed with lavender that tastes like a slow morning on the farm. These muffins are tender, lightly floral, and swirled with our own Blueberry Lavender Sauce. They come together in one bowl, bake up in minutes, and disappear even faster. Make a batch for brunch, tuck a few into a lunchbox, or set them out with coffee.

No Blueberry Lavender Sauce on hand? No problem. Any blueberry jam, preserves, or a berry or lavender jelly makes a lovely swirl. If you're using a thick jam or preserves, warm it slightly first so it swirls easily through the batter. Lavender jelly will give you an extra-floral muffin, so you may want to go light on the ground lavender in the batter.

Difficulty: Intermediate
Muffins
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons culinary lavender, finely ground
  • 2 large eggs
  • 3/4 cup buttermilk (or 3/4 cup milk + 1 teaspoon lemon juice, rested 5 min)
  • 1/2 cup neutral oil or melted butter
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
    • For The Swirl
  • 2/3 cup Blueberry Lavender Sauce (About 1/2 to 2/3 cup depending on preference)
    • Streusel top
  • 1/4 cup flour
  • 3 tablespoons brown sugar
  • 2 tablespoons cold butter
  • pinch of salt
Instructions
  1. 1
    Heat oven to 400°F. Line a 12-cup muffin tin with papers or grease well.
  2. 2

    Bloom the lavender in the sugar. Rub your ground lavender into the sugar with your fingertips for a few seconds. This releases the oils and spreads the flavor evenly. 

  3. 3
    Whisk the dry: flour, lavender-sugar, baking powder, baking soda, and salt.
  4. 4
    Whisk the wet in a separate bowl: eggs, buttermilk, oil, vanilla, and lemon zest.
  5. 5

    Combine gently. Pour wet into dry and stir just until no dry streaks remain. Lumpy is good, and overmixing makes tough muffins.

  6. 6
    Fill and swirl. Spoon batter into the cups about 3/4 full. Drop a small spoonful (about 1 to 2 teaspoons) of blueberry lavender sauce onto each, then swirl it in with a toothpick or skewer for that marbled look. Don't overmix, since you want visible ribbons of purple.
  7. 7
    To make streusel topping, place 1/4 cup flour, 3 tablespoons brown sugar, 2 tablespoons cold butter, and a pinch of salt in a bowl and pinch together into crumbs. Scatter streusel over the tops.
  8. 8

    Bake 16 to 20 minutes, until springy and a pick comes out clean (aim for the batter part, not a sauce pocket). Cool 5 minutes in the pan, then move to a rack.  If making mini muffins, reduce time to 10 - 12 minutes. 

Farm Kitchen Tips

A quick heads-up on the swirl: because the sauce is loose and sugary, it can sink or make a slightly gummy pocket if you use too much. Keep it to small spoonfuls, and swirl rather than dumping a puddle in the center. A thin marble bakes best.

No Blueberry Lavender Sauce on hand? No problem. Any blueberry jam, preserves, or a berry or lavender jelly makes a lovely swirl. If you're using a thick jam or preserves, warm it slightly first so it swirls easily through the batter. Lavender jelly will give you an extra-floral muffin, so you may want to go light on the ground lavender in the batter.

Read it online: https://www.greenrooflavender.com/recipe/lavender-muffins-with-a-blueberry-sauce-swirl/
Thank you for exploring my lavender-inspired recipes. Your support helps keep this fragrant journey blooming!