Today I’m sharing a fun recipe for Honey Lavender Blueberry Breakfast Muffins.  These muffins are honey-sweetened.  They are made using whole wheat pastry flour and almond flour.  Ingredients to look for include lavender extract and culinary dried lavender.  Blueberries are a great flavor compliment to lavender and add a subtle purplish tint to the batter. 

Some folks equate lavender taste and scent sensations with soaps and perfumes.  My palate is open to floral notes.  I grew up enjoying rose water in Persian delicacies.

Culinary lavender is sold in bud form.  I chop the lavender buds finely with a large knife.  The flower buds can also be ground in a food processor.

Some markets carry culinary dried lavender.  I was able to find some a couple of different places locally.  You can find lavender extract online.  I ordered it from Amazon.

Angel Bake is about $16 on Amazon. You can order some HERE.

It’s simple to garnish these muffins with a big, plump juicy blueberry on top.  

Add blueberry garnish for the last 5 minutes of baking.

If you liked this recipe, try cute and healthy Almond Flour Cookies , Pumpkin Scones and a personal family favorite recipe for Citrus Pound Cake!

Yield: 12

Honey Lavender Blueberry Breakfast Muffins

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Today I'm sharing a fun recipe for Honey Lavender Blueberry Breakfast Muffins.  These muffins are honey-sweetened.  They are made using whole wheat pastry flour and almond flour.  Ingredients to look for include lavender extract and culinary dried lavender.  Blueberries are a great flavor compliment to lavender and add a subtle purplish tint to the batter. 

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 2 1/2 cup whole wheat pastry flour
• 1 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon of sea salt
• 1 teaspoon crushed culinary lavender buds
• 3 eggs
• 1 cup fat-free milk (or milk of your choice)
• 1/4 cup coconut oil (liquify in microwave about 30 seconds)
• 1/3 cup honey (liquify in the microwave if in a glass jar)
• 1 teaspoon lavender extract
• 2 cups fresh blueberries
• purple food coloring (optional)

Instructions

1. Preheat oven to 375 degrees F
2. Whisk together the dry ingredients in a medium sized bowl
3. Crush the lavender buds and set aside
4. Beat eggs in a medium-sized bowl
5. Add milk, oil, honey, and lavender to beaten eggs
6. Slowly add the dry ingredients to the wet ingredients gradually - stir until fully moistened and absorbed
7. Line muffin tin with parchment paper or cupcake liners
8. Measure out the batter in 1/4 cupfuls
9. Bake for about 30 minutes total. Garnish with a fresh blueberry in the center after about 25 minutes. Check doneness with a toothpick - muffins are cooked when toothpick comes out clean and muffins are slightly browned.
10. Cool on a cooling rack

Notes

Tip - melt and measure the coconut oil in a glass measuring cup and use the same glass measuring cup to measure and melt the honey. By doing this the honey will stick less to the glass due to the oil remaining on the interior and be easier to wash.

To crush the dry culinary lavender use a Cuisinart/food processor or a large sharp knife to chop finely (my preference).

Using food coloring to alter the color of the batter is optional. It is tricky to mix purple color using red and blue food dye. Since the batter is yellow-ish, adding red and blue makes more of a grey color. Experiment mixing colors first on something like a small amount of plain yogurt.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 356Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 295mgCarbohydrates: 52gFiber: 7gSugar: 13gProtein: 12g