Lavender Blueberry Muffins

Lavender Blueberry Muffins

Wonderfully soft muffin with just a hint of lavender and a load of blueberries.
Makes 12 standard-size muffins


1/2 teaspoon dried lavender buds
1 cup sugar

1/2 cup softened butter
2 eggs
1 teaspoon vanilla extract

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

1/2 cup milk
1/4 cup sour cream
2 cups fresh (or frozen, thawed) blueberries

Crumb Topping:

1/2 cup brown sugar
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup softened butter
1/2 cup flour

For the muffins, chop up the dried lavender. Add lavender to  sugar, and using your clean hands, mix lavender into the sugar. Add the softened butter and blend well. Add eggs and vanilla extract. Stir until combined.

In another bowl, sir together flour, baking powder, and salt. Add the sugar mixture, milk, and sour cream. Stir until a soft batter forms. Fold in blueberries. (To help prevent blueberries from sinking to the bottom of the batter, toss them in some flour before folding them in to the batter.)   

In small bowl, blend together all the ingredients for the crumb top. Mix to a very crumbly consistency. Evenly distribute the muffin batter among 12 muffin cups with liners, then generously top with the crumble topping.

Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean.

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