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. 🙂
Not only are these muffins super tasty, but they will also make your kitchen smell amazing, like it’s just had a shower and put on the right amount of perfume for date night.
You know what? Nevermind. It just makes your kitchen smell nice. Like lavender, in fact.
Lavender Blueberry Muffins, makes one dozen standard-size muffins.
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 over mix, 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, especially 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.
Allow to mostly cool before serving. Enjoy and happy breakfasting! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.
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- ½ cup softened butter
- 1 cup sugar
- ½ teaspoon dried lavender buds
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- ½ teaspoon vanilla extract
- ½ cup milk
- ¼ cup sour cream
- 1 pint fresh (or frozen, thawed blueberries)
For the crumb topping:
- ¼ cup brown sugar
- ¼ cup sugar
- ¼ tsp cinnamon
- ¼ tsp salt
- ⅓ cup softened butter
- ¾ 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, blend together all the ingredients for the crumb top. You don't want to over mix, 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, especially 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.
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!
Those look SO good! 🙂 – Jacki
Emma, these were moist and lovely. I used the original recipe and found it made more crumble topping than I needed, but used the rest for a cherry crumble pie, so a bonus. I thought I’d share how I’m presenting them for a market: I baked them in periwinkle blue polka dot muffin cases, and wrapped them individually in butcher’s film, a food-safe cellophane, tied each one with natural raffia, and decorated the bows with lavender sprigs. Thanks for the inspiration! I had just picked some lavender from the garden when I saw your recipe, so a perfect match! Pics here: https://www.facebook.com/cottagegarden.cookery
yum! these look divine. great post and photography. definitely a recipe i will be trying. thanks for the inspiration.
p.s. I made the muffins before you corrected the measures… I was a bit surprised at the begining cause it didn’t match the pictures, but in the end it was a good thing – I made blackberry/apple/walnuts crumble the next day 😉
The day I read this amazing recipe I went to buy brown sugar and blueberries… They were expensive (since here in Croatia it is still not their season) but I didn’t mind. Those muffins had to be made. I wanted my “kitchen smell amazing, like it’s just had a shower and put on the right amount of perfume for date night”. (Your writing makes me happy)
Muffins were planned for Saturday’s breakfast. However, after waking up at 6 a.m. on Saturday to make them, I realized I ran out of sugar!? So the baking was moved to Sunday… When the morning came, I diligently stared to make them (I even downloaded measures converting app… Thank you, someone:) Now, you would probably think that it went smooth from that point on.. but no, it did not. When I came to crumbles part, I realized I do not have anymore flour (?!) It was a sad and frustrating moment (Yes, I was too excited to make them, that I wasn’t prepared well enough). What did I do? I admit, it crossed my mind to make them without the toping… But I simply couldn’t. It looked and sounded to perfect to miss… So I went to my friend. She got up from bed just to look for it (she forgave me), but… she did not have it! Not the kind I needed. She had rye, buckwheat, wholegrain, corn and every other kind, but not the plain one I wanted. So, I went to another one (I knew she would be up at 8 a.m. thankfully) and yes, she had it. I’ll be grateful to her for the rest of my life. Why? Because those muffins were divine! They truly were… So thank you for sharing this recipe…
The moment I saw lavander in the title, I knew it will be good. And it was.
Keep the good work.
Greetings from Zagreb, Ana
p.s. my first comment – i just couldn’t keep quiet 🙂
Yummy !! And where are these baking cups from?
These look incredible! I love blueberry muffins, but adding lavender to the recipe sounds pretty interesting. I will have to try this!
Drooling a little over this! I love lavender in basically everything…so I am more than excited to try lavender muffins!!
Is the flour for the crumble topping supposed to be 1/3 cup as opposed to 1 1/3 cup? I just tried making this and I think using more than a cup of flour for the topping is too much?
We have both lavender and blueberries growing in the garden. This would be perfect! Thanks for sharing!
Done! It was delicious thank you. greetings from Polish 🙂
these look delicious. love the use of lavender and the crumble. will be trying this recipe out, thanks for the inspiration.
I just made them – they are delicious!! Only thing I noted was I had a ton of extra crumble – not sure where I went wrong there – like double what I needed – and I was generous. Anyways they are so so good. This recipe has a place in my recipe box now:)
First all, kudos to finding a unique way to make blueberry muffins even more divine! They look so delicious. My mouth always waters when reading your recipe posts. Although I am not the biggest fan of cooking your blog does inspire me to try. Which I know my family appreciates! lol!
these look so good! ❤
I bet this jazz of lavender makes these extra special. They look beautiful!
These look lovely – interesting addition of lavender!
Oh my goodness, this muffin sounds amazing and I’ve been waiting to put something with lavender into my food. This is it! So excited to try 🙂
xx Sarah | Loser Girl Wins
girls, this looks so yummy!!! I have a bottle of Lavender Extract I scored yesterday at TJ Maxx, but I have no idea how to use it, do you think I can swap out the lavender buds for the Lavender Extract in this recipe? I only have Lavender Buds for my soaps, and I don’t think they are edible.