Fresh lemon and fragrant lavender are the dream team in these soft and fluffy lavender blueberry muffins!
Spring is here and it’s time our muffin game started acting like it!
So it’s blueberry muffins on the menu today, but not just any blueberry muffins. We’ve got the almighty combo of lavender + lemon coming into play here and transforming these muffins into an absolute springtime brunch gem.
Definitely one of those recipes you accidentally eat too many of right after baking and then there’s not actually enough left for brunch, whoops.
We especially love these muffins because they’re so quick to whip up and you can even make a double batch and freeze half of it for later! < highly recc that move btw.
These Blueberry Muffins feature…
- A soft and moist texture
- Fragrant lavender and lots of fresh lemon
- Juicy blueberries studded in every bite
Making the Blueberry Muffins
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Granulated sugar
- Lemon
- Eggs
- Greek yogurt
- Buttermilk
- Vanilla extract
- All-purpose flour
- Lavender
- Baking powder
- Baking soda
- Kosher salt
- Blueberries
Choosing Your Lavender
You will want to purchase dried lavender for this recipe. I typically order this online via Amazon but you can also find it in some mainstream grocery stores or specialty health food stores.
To prep the lavender for these muffins, scoop out about 1 tablespoon and finely mince it (or pulse several times in a spice grinder or food processor)
Tips for Perfect Muffins
- Cream softened butter with sugar – this builds the fat base to the muffin batter.
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Bring eggs, yogurt, and buttermilk to room temperature – this will help these ingredients mix more cohesively into the butter.
- Toss blueberries with flour – this will keep the blueberries from sinking to the bottom of muffins.
- Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
- Fill muffin cups to brim with batter – this will make for tall bakery-style muffins.
- Bake muffins at 425F 5 minutes then reduce heat to 375F – this short blast of heat at the beginning helps the muffins rise nice and tall.
Recipe Variations
Try these ideas for a different twist on these muffins.
- Use a different fruit – try strawberries, blackberries, or raspberries in place of the blueberries.
- Top muffins with a streusel – top muffin batter with streusel before baking.
- Drizzle muffins with glaze – try a regular powdered sugar glaze or cream cheese glaze.
- Use a different citrus – try lime or orange in place of the lemon.
Storing and Freezing Muffins
Allow muffins to cool completely, then store in an airtight container at room temperature up to 4 days.
To freeze muffins, allow to cool completely, then wrap well and freeze up to 2 months. Thaw muffins completely at room temperature and store up to 4 days.
No one will be able to say no to these muffins! The fragrant lavender works SO well with the juicy blueberries and all that flavorful lemon juice + zest. Wrap all that up in the fluffiest, softest muffin ever and I think we’ve got a winner.
Meet your morning coffee’s new best friend!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other killer muffins next!
Lemon Lavender Blueberry Muffins
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- Zest and juice from 1 medium lemon
- 2 large eggs, room temperature
- 1/2 cup Greek yogurt, room temperature
- 1/2 cup buttermilk, room temperature
- 1-1/2 teaspoons vanilla extract
- 2 cups plus 1 tablespoon all-purpose flour, divided (spooned and leveled)
- 1 tablespoon dried lavender, finely minced
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1-1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Preheat oven to 425F. Line a 12-cup muffin tin with muffin liners and set aside.
- In a large bowl, beat butter and sugar until smooth and creamy. Beat in lemon zest, juice, eggs, yogurt, buttermilk, and vanilla until smooth.
- In a separate medium bowl, combine 2 cups flour, lavender, baking powder, baking soda, and salt. Fold into liquid mixture until batter is just combined. In a small bowl, toss blueberries with remaining 1 tablespoon flour and fold into batter.
- Fill muffin cups to brim with muffin batter and smooth tops. Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 15-20 minutes until a toothpick inserted in center of muffin comes out clean.
- Cool muffins 20 minutes in pan, then transfer to a wire cooling rack to cool completely. Enjoy!
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