• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Breakfast
  • Bread
  • Main Dishes
  • Cakes
  • Snacks
  • Yum Eating
  • Nav Social Menu

    • Facebook
    • Instagram
    • Twitter
Yum Eating

Yum Eating

Food Blog

  • About
  • Recipe Index
  • Contact
Home / Cakes, Tray Bakes & Cupcakes / Blueberry & Lavender Muffins

Blueberry & Lavender Muffins

Cakes, Tray Bakes & Cupcakes

  • Share
  • Tweet
Jump to Recipe Print Recipe

These Blueberry & Lavender Muffins are perfect for a mid-afternoon snack and great for a breakfast on the run. This is a traditional buttermilk muffin recipe with added lavender buds, that work amazingly well with the blueberries.

I’ve always loved lavender as a flavour – lavender cupcakes were always one of the most popular ones, when I was baking for a local tea room.  Dried lavender buds are also great in shortbread biscuits and I recently even had a delicious lavender latte!

Why make this recipe?

  • Traditional blueberry muffins with an unusual flavour twist
  • Perfect for snack or breakfast on the run
  • Soft buttermilk muffins

Ingredients & Possible Substitutions

Buttermilk

Buttermilk reacts with the baking soda, which is what’s going to give these muffins an amazing rise. If you don’t have buttermilk, use whole milk with 1-2 tablespoons of lemon juice (or vinegar). This will slightly curdle the milk and turn it into a sort of buttermilk.

Flour

I’ve used plain – cake (all purpose) flour.

Sugar

Caster sugar is best for this recipe, as it’s light and easy to dissolve into the cake mixture.

Raising agents

We are using both baking powder and baking soda with this recipe, but if you don’t have soda, up the amount of baking powder.

Salt

Don’t skip the salt! It’s as important as all the other ingredients if not more. Salt helps to bring all the flavours together and make these muffins taste amazing!

Milk

Regular milk or plant based milk can be used in this recipe and water will work fine too. There is already dairy in the yoghurt, so even if you just use water, the recipe will work just fine!

Oil

Vegetable oil or sunflower oil works best with this recipe.

Egg

If you are thinking of making this recipe into a vegan version, use 1 table spoon of chia seeds soaked in 3 tablespoons of water. Leave it until the water thickens a bit (the chia seeds will turn it into a jelly like substance)

Lavender

It’s best to use a culinary lavender, which is specially grown for it’s deep flavour and intensity. I prefer to use lavender buds, but you could also use lavender oil. Again make sure it’s a culinary lavender oil, that’s suitable for baking.

If you don’t have lavender, this recipe will work fine without it, but obviously you won’t get the lavender flavour!

Vanilla extract

I like to add vanilla extract in, because I think it ads a lovely flavour, but it can be left out if you don’t have one. Vanilla extract is becoming increasingly more and more expensive, so I treat it as a luxury.

How to make Blueberry & Lavender Muffins

  • Preheat your oven to 180C (350F) or Gas mark 3
  • Prepare muffin tin lined with large muffin cases or folded parchment paper.
  • Measure out all the dry ingredients (flour, sugar, salt, baking powder and bicarbonate of soda) and add them to a large mixing bowl. Whisk with a handheld whisk or use a mixer.
  • In a another large bowl or a mixing jug, combine the buttermilk, egg and vanilla extract and whisk quickly with a fork.
  • Add the buttermilk mixture to the flour mixture and whisk on a very low until all the ingredients are incorporated.
  • Add the melted butter and carry on whisking on a slow speed, making sure that the muffin mixture is smooth.
  • Add the tablespoon of the lavender buds and whisk them in.
  • Carefully fold in the blueberries in with a wooden spoon.
  • Divide the muffin batter among 12 large paper lined muffin cups tray. Bake in 180C (Gas Mark 5), 350F oven for about 20-25 minutes or until golden and the tops are firm to the touch.
  • Let the tin cool on the rack for 5 minutes and then remove the muffins from the tin and let cool completely.

Batch size

12 large size muffins or 16-20 small-medium size muffins

How to store muffins

Muffins are best stored in an airtight container or plastic bag. If you can’t eat them within 2-3 days, I’d suggest to freeze them. They will be fine in the freezer for up to 3 months.

Can I scale up or down this recipe?

This batch is already fairy large as it makes the American size muffins (large over the top muffins), rather than the English version.

If you fancy making more just double up the recipe, but make sure you have enough muffin trays and space in the oven as your muffins will need to be baked all at the same time.

MORE MUFFIN RECIPES
  • Spiced Pumpkin Muffins >>
  • Blackberry & Yoghurt Muffins >>
  • Apple & Cinnamon Muffins >>

No ratings yet

Blueberry & Lavender Muffins

Print Recipe
This is a traditional buttermilk recipe for soft muffins. These Blueberry & Lavender Muffins have a lavender flavour, that works amazingly well with the blueberries. Perfect for a snack or breakfast on the run!
Prep Time:15 mins
Cook Time:20 mins

Ingredients

  • 350 grams plain flour all purpose
  • 350 grams caster sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon dried lavender buds cored & chopped
  • 1/4 teaspoon salt
  • 350 ml buttermilk
  • 70 grams unsalted butter melted
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
Metric – US Customary

Instructions

  • Preheat your oven to 180C (350F) or Gas mark 3
  • Prepare muffin tin lined with large muffin cases or folded parchment paper.
  • Measure out all the dry ingredients (flour, sugar, salt, baking powder and bicarbonate of soda) and add them to a large mixing bowl. Whisk with a handheld whisk or use a mixer.
  • In a another large bowl or a mixing jug, combine the buttermilk, egg and vanilla extract and whisk quickly with a fork.
  • Add the buttermilk mixture to the flour mixture and whisk on a very low until all the ingredients are incorporated.
  • Add the melted butter and carry on whisking on a slow speed, making sure that the muffin mixture is smooth.
  • Add the tablespoon of the lavender buds and whisk them in.
  • Carefully fold in the blueberries in with a wooden spoon.
  • Divide the muffin batter among 12 large paper lined muffin cups tray. Bake in 180C (Gas Mark 5), 350F oven for about 20-25 minutes or until golden and the tops are firm to the touch.
  • Let the tin cool on the rack for 5 minutes and then remove the muffins from the tin and let cool completely.

Nutrition

Calories: 214kcal | Carbohydrates: 35g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 271mg | Potassium: 178mg | Fiber: 3g | Sugar: 15g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg
Course: breakfast, Cake, Snack
Servings: 12 large muffins
Calories: 214kcal
Author: Magdalena
  • Share
  • Tweet

14 June 2021 · Leave a Comment

About Magdalena

I run bread baking and chocolate making courses and in my spare time I like to share recipes for easy baking, cooking and the occasional sweet treats. Read more >>

My Favourite Recipes for Summer

Strawberry Shortcake in a Cup

Mango Pancakes

Banana & Honey Curd

Creamy vanilla ice cream – Traditional recipe with eggs

My Bread e-Book

Learn how to bake bread at home with my practical bread making e-book. Step by step techniques, photos and tips on how to bake artisan bread, sourdough and enriched dough treats. Read the customer’s review on Amazon and download your copy today >>

Previous Post: « Mint & Chocolate Oat Cookies
Next Post: Pear & Yoghurt Muffins »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello! It is lovely to meet you!

Welcome to my food blog, where I share my cooking, baking and other recipes. I’m happy to experiment with a complicated recipe, but most of the time you’ll find simple and easy to make dishes here.

Happy cooking, baking and eating!

Magdalena

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search by Category

Recent Posts

  • Can you freeze potato soup? The Complete Guide
  • How to use eggs in smoothies
  • Protein Coffee Smoothie – without protein powder
  • How to make smoothies taste sweet without refined sugar
  • Can you freeze smoothies? Tips on freezing smoothies at home
  • Healthy Green Smoothie (No Added Sugar)
Yum Eating

Never miss a recipe

Subscribe below to receive weekly recipe updates

Footer

Recipe finder

Keep in touch

  • Facebook
  • Instagram
  • Twitter

Get inspired

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

  • Contact Us
  • Recipe Index
  • Disclosure policy
  • Privacy Policy

Copyright © 2022 · Website by · MJM