Muffins are an awesome addition to any breakfast or brunch spread. Probably what I love most about them is you can easily make them a day or two ahead of time, store in an airtight container in your refrigerator, and then just rewarm them (in the oven or the microwave) before serving.
Many breakfast foods can't hold up to this kind of thing. Have you ever tried microwaving scrambled eggs? Not the best, I'll tell you. Learned that one in college. 🙂
You know what? Nevermind. It just makes your kitchen smell nice. Like lavender, in fact.
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
1/2 teaspoon vanilla extract
1/2 cup milk
1/4 cup sour cream
1 pint fresh (or frozen, thawed) blueberries
For the crumb topping:
1/4 cup brown sugar
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup softened butter
3/4 cup flour
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. This makes a generous amount of crumb topping so feel free to really add it onto the top, espeically if you have liners (like the ones in the photo above) that can hold more crumb topping. 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.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.
Note: The measurements on the crumb topping have been adjusted from the original post. Typing/note taking error on my part. My apologies. But glad to hear many of you are baking and loving these muffins!