Lemon Lavender Blueberry Muffins
Fresh lemon and fragrant lavender are the dream team in these soft and fluffy lavender blueberry muffins!
Servings 12 muffins
Calories 224kcal
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!
Notes
Storing Instructions
Store muffins in an airtight container at room temperature up to 4 days. Muffins may also be frozen up to 2 months.
Nutrition
Serving: 1 muffin | Calories: 224kcal | Carbohydrates: 39.7g | Protein: 4.4g | Fat: 5.4g | Saturated Fat: 2.8g | Cholesterol: 71mg | Sodium: 201mg | Potassium: 175mg | Fiber: 1.1g | Sugar: 18.6g | Calcium: 751mg | Iron: 1mg