From www.stoneyhollowherbaltreasures.com located in Canada. We are fortunate here in Oregon to have delicious blueberries in the summer ready to be picked and used in a all sorts of recipes, both savory and sweet! Homemade lemonade served with these muffins would do nicely.

Ingredients

raw sugar↗3⁄4 cup
unbleached all-purpose flour↗3 cups
baking powder↗2 tablespoons
salt↗1⁄2 teaspoon
vegetable oil↗1⁄3 cup
whole milk↗1 1⁄4 cups
fresh lemon juice↗1 tablespoon
lemon zest, finely grated↗1 tablespoon
dried lavender, crushed using a pestle and mortar (or 1 tablespoon fresh lavender, finely minced)1 teaspoon
large eggs, beaten↗3
fresh blueberries (if using frozen blueberries, thaw first) or 1 cup frozen blueberries (if using frozen blueberries, thaw first)1 cup

Step-by-step instructions

1
Preheat oven to 375 F degrees.
2
Combine the first four dry ingredients in a large mixing bowl.
3
In a separate bowl, combine the lemon juice with milk and let stand for 5 minutes.
4
Add the rest of the wet ingredients including the lemon zest, lavender and blueberries to the milk/lemon juice mixture.
5
Gradually stir wet ingredients into the dry ingredients until all dry ingredients are moistened. DO NOT overstir.
6
Bake 25-30 minutes. Cool completely before removing from pan.
7
Makes 12 muffins.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App