“Through enjoyment we endure.”
―
Hello, Lovelies 💖
I have a huge work day planned and I knew I’d need tasty calming snacks to get me through the day today, so I defrosted some baking leftovers – Lavender- Infused Blueberry Muffins to be specific. They go wonderfully with Earl Grey Tea, and I think you’ll enjoy this fragrant twist on a classic recipe. Lavender is known for its calming properties. So good in food form!
Each month, in my Journey Through The Year course – a course designed to explore the themes and concepts of my Journeymaker’s Planner in more detail – I include information about the essential oils of the month, and some simple recipes for making bath soaks, or diffuser blends, or maybe a roll-on oil. But occasionally I have essential oils that can work as culinary herbs, and August’s oils included Lavender and Lemon, which make a delicious baking combination.
For our August lessons I made these muffins – which are dense, moist, just sweet enough, and which can easily be made gluten-free or work with other dietary requirements. They freeze beautifully, and can be enjoyed plain, buttered or with your favourite sweet spread. Everyone here agreed that they taste extra good with a little Lemon Curd. You can find my recipe for that here.
Tip: Of course, if you don’t have dried Lavender to hand you can use a drop or too of a good Lavender essential oil – or leave it out. It will still taste great.
Recipe below, and you can access it here 🪻Lavender-Infused Blueberry Muffins Recipe as a PDF
Lots of love, Nicole xx
Ingredients:
- 1 and 1/2 cups plain (all-purpose) flour
- 1/2 cup almond flour
- 1/2 cup sugar (or honey or sweetener of your choice)
- 1 tbsp Lavender buds (dried)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk (or non-dairy milk)
- 1/4 cup melted coconut oil (not hot)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tbsp Lemon zest (optional for extra brightness)
Tip: If using gluten-free flour make sure it includes xanthan gum)
Method:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix the flour, almond flour, sugar, dried Lavender buds, baking powder, and salt.
- In a separate bowl, whisk together the milk, melted coconut oil, egg, and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries and lemon zest (if using).
- Spoon the batter into the muffin tin, filling each cup about 2/3 full. (makes 12 small muffins)
- Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.
- Let cool slightly before enjoying these calming, sweet treats!
You’re awesome – I am so glad you’re having a nice break from the fb!!!
ooh I’ve just made the muffins! so yum.,. No lavender so I used dark choc bits instead! Mmmm, thanks for the inspo. First time I’ve made blueberry muffins. Your muffin cups are silicon right? They look quite good, are they super easy to peel off? Without oiling them? I butter up my muffin trays instead of using paper…it works a treat.
Oh I’m so glad you like them! Yes, the cases I use are silicon. So easy to use and clean, and no greasing required. The muffins just pop right out!
I mentioned to my husband that you made these with chocolate chips instead of lavender and guess what he wants me to bake next? 😊✨