Lavender Blueberry Muffins
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!
Servings: 12 Muffins
Calories: 440kcal
Equipment
- Muffin tin and liners
- Small spoon of cookie scoop
Ingredients
Brown Sugar Oat Crumble
- ¾ cup All-purpose flour
- ¼ cup Rolled Oats
- ¼ cup C&H® Light Brown Sugar packed
- 3 ½ Ounces Unsalted butter chilled
Lavender Blueberry Muffins
- 2 cups All-purpose flour
- 3 teaspoons Baking powder
- ½ teaspoon Kosher salt
- 1 cup C&H® Light Brown Sugar packed
- 1 Tablespoon Culinary Lavender Buds
- 2 Eggs large
- ½ cup Avocado oil or any neutral oil
- 2 teaspoons Vanilla extract
- 1 teaspoon Lavender Extract
- 1 teaspoon Lemon Zest
- 1 cup Sour cream
- 1 ½ cups Blueberries
Lemon Lavender Icing
- 2 ½ Tablespoons Lemon Juice
- ¼ cup Blueberries mashed/muddled
- 1 teaspoon Lavender Extract
- 1 cup 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
Additional 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. But do yourself a favor and only fill the tins up to the ⅔ mark, or you’ll risk making quite a mess.
Nutrition
Calories: 440kcal | Carbohydrates: 60g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 228mg | Potassium: 125mg | Fiber: 1g | Sugar: 35g | Vitamin A: 378IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 2mg
