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!
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.