Muffins with Mom: Delightful Blueberry Lavender Treats
Enjoy delightful muffins with mom, featuring blueberries and lavender for a cozy baking experience.
Equipment
- Muffin tins
- Mixing bowls
- Whisk
- Measuring cups and spoons
Ingredients
For the Batter
- 5 tablespoons Unsalted butter softened for a rich and creamy flavor
- 0.5 cup Sugar helps balance the tartness of the blueberries
- 0.5 teaspoon Dried lavender buds for a unique floral note that elevates the flavors
- 0.5 whole Lemon zest finely grated zest from ½ a lemon
- 0.75 cup Plain unsweetened yogurt or sour cream for moisture and tenderness
- 1 large egg to bind the ingredients together beautifully
- 1.5 teaspoons Baking powder for a fluffy and light muffin texture
- 0.25 teaspoon Baking soda to help with rise during baking
- 0.25 teaspoon Fine sea or table salt enhances all flavors
- 1.5 cups All-purpose flour the foundation for our muffins' structure
- 1.25 cups Blueberries fresh or frozen, for bursts of juicy sweetness
- 0.25 cup Flour to dust frozen blueberries, preventing them from sinking in the batter
For the Crumb Topping
- 0.5 cup All-purpose flour to create that delightful crumbly texture
- 1.5 tablespoons Light brown sugar adding caramel notes to the topping
- 1 tablespoon Granulated sugar or honey granules for an extra sweet crunch
- 0.5 teaspoon Baking powder to give the crumb topping some lightness
- 1 pinch Salt to balance the sweetness of the topping
- 3 tablespoons Unsalted butter, melted binding it all together beautifully
Instructions
Baking Instructions
- Preheat your oven to 425°F and prepare your muffin tins. Line 10 muffin cups with paper or foil liners or simply spray them with cooking spray for easy release.
- Combine the crumb topping ingredients in a medium bowl. Whisk together flour, brown sugar, granulated sugar, baking powder, and salt. Then, stir in melted butter until you form small pea-sized clumps. Set aside.
- Prepare the sugar mixture by bringing dried lavender, sugar, and lemon zest together. Gently massage the lavender into the sugar or use a blender or food processor for a finer mix.
- Melt the butter in a large mixing bowl and whisk in the sugar-lavender blend, yogurt, and egg until the mixture is smooth and well combined.
- Mix in the baking powder, baking soda, and salt until fully incorporated. This step ensures a fluffy muffin texture that you will adore.
- Dust frozen blueberries with all-purpose flour to prevent sinking. Gently fold the flour-dusted berries into the batter, creating delightful pockets of flavor.
- Chill the batter in the refrigerator for one hour. This resting time helps improve the flavor and texture of your muffins.
- Scoop the chilled batter into the prepared muffin cups, aiming for even distribution. Generously sprinkle each muffin with the crumb topping for added texture.
- Bake at 425°F for the first 6-9 minutes. If the muffins rise about 1/4 to 1/2 inch above the liners, lower the temperature to 350°F and bake for an additional 10-15 minutes, or until golden brown and a tester comes out nearly clean.
- Cool the muffins for about 2 minutes in the pan before transferring them to a cooling rack. Let them cool a bit longer to enhance their flavor.
Notes
Enjoy your muffins warm with a drizzle of honey for an extra touch of sweetness!