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.