These nut-free lavender blueberry muffins are the perfect spring addition to your Mother’s day brunch thanks to the warm, rich notes of C&H® Light Brown Sugar and C&H® Powdered Sugar!
Jump to:
About This Recipe
Juicy, floral, tender, and the perfect accompaniment to your Mom’s cup of morning coffee, these Lavender Blueberry Muffins topped with a blueberry lemon lavender glaze are made using the one and only, C&H® Sugar. C&H® Sugar has been a staple in my pantry since I was a little girl - their sugar is truly the only product I reach for at the grocery store when I’m restocking before a big baking project - click here to shop their many products to stock up your own kitchen!
I’ve used both the C&H® Light Brown Sugar & C&H® Powdered Sugar in this Spring muffin recipe! Made with a sour cream batter and topped with a delightfully crispy brown sugar crumble, these muffins will make those Monday mornings that much sweeter. The lemon lavender blueberry icing is drizzled on top of each muffin to add a luscious depth of flavor as well as a welcoming aroma to each and every bite. With only 10 minutes of active time, you’ll be enjoying these luscious muffins in no time!
Not a fan of blueberries? No problem! These muffins are also super customizable. Feel free to use fresh or frozen berries, or swap out the blueberries for something else like other berries, dried fruit, mini chocolate chips, chopped nuts, or anything else that you may prefer.
This post is sponsored by C&H® Sugar - all thoughts and opinions are my own. Thank you to all the readers of Emily Laurae for all your support!
Ingredients
These Lavender Blueberry Muffins with streusel topping are primarily made with pantry staples. Here are a few notes to keep in mind:
- All-Purpose Flour - Use the scoop and sweep method or splurge on a kitchen scale to make sure these muffins stay nice and moist.
- C&H® Light Brown Sugar - This luscious brown sugar will offer deliciously rich toffee and molasses notes in each and every bite..
- C&H® Powdered Sugar - The main ingredient used to both sweeten and thicken our Blueberry Lavender and Lemon icing!
- Culinary Lavender Buds - Make sure the lavender you buy is labeled, "culinary grade lavender". This means that the particular variety has been bred to cook with and will taste sweet and slightly citrusy. Other varieties of lavender aren’t always safe to eat, like the kind that’s harvested for the aromatic oils.
- Baking Powder - An essential leavener to help our muffins get that perfect, fluffy texture.
- Eggs - If eggs are a no-no for you, feel free to swap in flax eggs in their place. (1 flax egg = 1 tablespoon Flax Seed + 3 tablespoon Water + 5 minutes rest time)
- Neutral Oil - Any neutral oil will do the trick. Grapeseed, avocado, vegetable, canola, corn or peanut oil all fit the bill.
- Vanilla & Lavender Extract - Feel free to use vanilla paste or powder instead, depending on what you have in your cupboard. Other options include almond or lemon extract, depending on the flavor you’re going for.
- Sour Cream - Sour cream adds a ton of moisture. You can easily swap in full-fat Greek yogurt instead, or opt for any plant-based alternatives.
- Blueberries - Fresh or frozen are equally welcome here, though frozen will have a tendency to bleed their color a bit more. You can also substitute in your favorite muffin mix-in like other berries, nuts, or mini chocolate chips.
Equipment
You don’t need much to make these Mother’s day muffins. Here are the pieces of equipment you might need to get:
- Muffin Tin & Liners - Feel free to use mini--sized muffin tins instead, so long as you decrease the bake time commensurately.
- Mesh Strainer - Generally speaking, I’m not a huge fan of what Alton Brown famously calls “unitaskers” like sifters; my Los Angeles kitchen doesn’t have room! Instead, reach for a mesh strainer, which can also help with straining ricotta, dusting desserts with powdered sugar, or act as a colander.
- Cookie Scoop or Tablespoon - You can easily get away with using a spoon to put the batter into the muffin tins, but I find that cookie scoops do the job better and with less mess.
How to Make Lavender Blueberry Muffins
These miraculous muffins are easy like Sunday morning. Here’s how to make them:
Prep: Preheat the oven to 365 degrees Fahrenheit and line a muffin/cupcake tiin with 12 muffin liners.
Make crumble: Mix all ingredients together until well combined, then place in the refrigerator for 10 minutes so itt firms up a bit. Once firm, break the crumble into small pieces and proceed as directed below.
Make the Lavender Brown Sugar: Place the C&H® Light Brown Sugar and lavender buds into the bowl of your food processor and process for 30 seconds. Sift into a small bowl, discarding the excess lavender buds and set aside.
Mix dry ingredients: Sift the flour, baking powder, and salt together in a medium-sized bowl and whisking to combine.
Mix wet ingredients: In a separate large bowl, whisk together the eggs, lavender brown sugar, avocado oil, vanilla extract, lavender extract, lemon zest and sour cream until well combined.
Make batter: Pour the dry ingredients into the wet ingredients and gently fold together until smooth, making sure not to overmix.
Add berries: Fold in the blueberries until combined.
Scoop, sprinkle, and bake: Scoop the batter into the muffin cups until ⅔ of the way full. Sprinkle with chilled crumble before baking for 22-25 minutes.
Expert Tips
- Make your crumble first. This allows it plenty of time to firm up in the fridge so you get real, sizeable chunks instead of a sandy topping.
- Only fill ⅔ full. There’s a temptation to get as much flavor as possible into each muffin, I know. But do yourself a solid and only fill the tins up to the ⅔ mark, or you’ll risk making a big mess.
- Bring them to brunch! These lavender blueberry muffins could be an extra special treat to bring to your next brunch with friends! Mimosas and muffins? The perfect morning!
Frequently Asked Questions
You can certainly try, but I wouldn't advise it! Note that their color may bleed a bit more than their fresh counterparts, and as they thaw the added moisture may affect the end result of the muffin.
Most lavender is safe to eat. When adding lavender to your favorite recipes, you want to make sure that you’re using a food-grade variety. Some other types aren’t safe to eat or will leave your food with an overly perfumey flavor.
Yep! They should stay well in an airtight container at room temperature for 3-4 days. You can also freeze them for up to a month.
More Spring Treats to enjoy on Mother’s day!
- Lemon Whipped Mascarpone Tart
- Mini Strawberry Tartlets
- The Ultimate Carrot Cake
- Spring Kombucha Cocktail
As always, I love seeing your creations and hearing from you! If you try this Lavender Blueberry Muffins recipe, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
Lavender Blueberry Muffins
Equipment
- Muffin tin and liners
- Small spoon of cookie scoop
Ingredients
Brown Sugar Oat Crumble
- ¾ cup (100 g) All-purpose flour
- ¼ cup (50 g) Rolled Oats
- ¼ cup (50 g) C&H® Light Brown Sugar , packed
- 3 ½ Ounces (42 g) Unsalted butter, chilled
Lavender Blueberry Muffins
- 2 cups (240 g) All-purpose flour
- 3 teaspoons Baking powder
- ½ teaspoon Kosher salt
- 1 cup (200 g) C&H® Light Brown Sugar , packed
- 1 Tablespoon Culinary Lavender Buds
- 2 Eggs, large
- ½ cup (110 g) Avocado oil, or any neutral oil
- 2 teaspoons Vanilla extract
- 1 teaspoon Lavender Extract
- 1 teaspoon Lemon Zest
- 1 cup (230 g) Sour cream
- 1 ½ cups (222 g) Blueberries
Lemon Lavender Icing
- 2 ½ Tablespoons Lemon Juice
- ¼ cup Blueberries, mashed/muddled
- 1 teaspoon Lavender Extract
- 1 cup (120 g) C&H® Powdered Sugar, sifted
Instructions
Brown Sugar Oat Crumble
- In the bowl of a food processor, add all ingredients and pulse them at high speed until the mixture has come together to form a thick, crumbly consistency. Place in the fridge to chill while continuing to prepare the muffin batter.¾ cup All-purpose flour, ¼ cup C&H® Light Brown Sugar , 3 ½ Ounces Unsalted butter, ¼ cup Rolled Oats
Lavender Blueberry Muffins
- Preheat the oven to 365 degrees Fahrenheit and line a muffin/cupcake tiin with 12 muffin liners.
- Sift the flour, baking powder, and kosher salt together in a medium-sized bowl and set aside.2 cups All-purpose flour, 3 teaspoons Baking powder, ½ teaspoon Kosher salt
- Place the C&H® Light Brown Sugar and lavender buds into the bowl of your food processor and process for 30 seconds. Sift into a small bowl, discarding the excess lavender buds and set aside.1 cup C&H® Light Brown Sugar , 1 Tablespoon Culinary Lavender Buds
- In a separate large bowl, whisk together the lavender brown sugar, eggs, oil, vanilla & lavender extract, lemon zest and sour cream until well combined.2 Eggs, ½ cup Avocado oil, 2 teaspoons Vanilla extract, 1 teaspoon Lavender Extract, 1 teaspoon Lemon Zest, 1 cup Sour cream
- Pour the dry ingredients into the wet ingredients and gently fold together until smooth, making sure not to overmix.
- Fold in the blueberries until combined. Scoop the batter into the muffin cups until ⅔ of the way full. Sprinkle with chilled crumble before baking for 23-25 minutes or until you start to see a hint of browning around the edges of the muffin.1 ½ cups Blueberries
- Test whether your muffins are done by inserting a toothpick into the center of a muffin. if the toothpick comes out with a few moist crumbs, you can remove the muffins from the oven and allow to cool before icing them!
Lemon Lavender Icing
- Place the lemon juice, blueberries and lavender extract in a medium sized bowl, whisking to combine. Add your sifted C&H® Powdered Sugar whisking until smooth.2 ½ Tablespoons Lemon Juice, ¼ cup Blueberries, 1 teaspoon Lavender Extract, 1 cup C&H® Powdered Sugar, sifted
- If you would like to thicken your icing, add another few tablespoons of C&H® Powdered Sugar - alternatively, if you prefer an even thinner icing, you could add some additional mashed blueberries or lemon juice. Drizzle over cooled muffins and enjoy!
Video
Notes
- Make your crumble first. This allows it plenty of time to firm up in the fridge so you get real, sizeable chunks instead of a sandy topping.
- Only fill ⅔ full. There’s a temptation to get as much flavor as possible into each muffin. But do yourself a favor and only fill the tins up to the ⅔ mark, or you’ll risk making quite a mess.
Leave a Reply