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Lavender Blueberry Muffins

Blueberry muffins with a hint of lavendar
Course Breakfast
Cuisine American
Keyword blueberry, lavender, muffins
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 1 dozen
Cost $7


  • bowl


  • 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
  • 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.