Lavender And Fresh Blueberry Muffins Recipes

TO DIE FOR BLUEBERRY MUFFINS

To Die For Blueberry Muffins image

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!

Provided by Colleen

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g

LAVENDER AND FRESH BLUEBERRY MUFFINS

Lavender and Fresh Blueberry Muffins image

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.

Provided by COOKGIRl

Categories Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

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

Steps:

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

Nutrition Facts : Calories 257.8, Fat 8.5, SaturatedFat 1.7, Cholesterol 55.4, Sodium 306.9, Carbohydrate 40.1, Fiber 1.2, Sugar 15.3, Protein 5.7

BANANA BLUEBERRY MUFFINS WITH LAVENDER

Banana Blueberry Muffins with Lavender image

These muffins are some of the best I've ever tasted. The lavender gives the flavor a slightly fresher taste, bringing out the vibrancy of the blueberries. You've got to try it! Serve warm with soft butter, if desired.

Provided by Suzanne Hale

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 12

Ingredients

cooking spray
1 cup all-purpose flour
¾ cup whole-wheat flour
1 cup white sugar
2 teaspoons baking powder
1 ½ teaspoons lavender flowers
¼ teaspoon salt
2 ripe bananas, mashed
½ cup 1% milk
¼ cup canola oil
1 egg, beaten
1 cup fresh blueberries

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
Combine all-purpose flour, whole-wheat flour, sugar, baking powder, lavender, and salt together in a bowl. Mix bananas, milk, canola oil, and egg together in a separate bowl. Add banana mixture to flour mixture; stir until just combined. Fold in blueberries. Spoon batter into prepared muffin tin.
Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before transferring to a wire rack.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 37.1 g, Cholesterol 15.9 mg, Fat 5.6 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 141.9 mg, Sugar 20.4 g

FRESH BLUEBERRY MUFFINS

Fresh Blueberry Muffins image

I love love love blueberries, especially in the summer! When I next have the opportunity to pick fresh berries, I want to make this recipe. It is a bit different from the typical muffin recipe, and I'm sure it will be absolutely delicious.

Provided by A Messy Cook

Categories Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
1/2 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup mashed blueberries
2 cups whole fresh blueberries
1 tablespoon sugar, mixed with
1/4 teaspoon nutmeg

Steps:

Grease both muffin cups and tops of muffin tins around cups.
Cream together butter and sugar until light and fluffy.
Add eggs one at a time, and beat to combine.
Combine dry ingredients and add alternately with milk to butter mixture.
Stir in blueberries.
Fill muffin cups and sprinkle tops with sugar and nutmeg mixture; bake about 25 minutes at 375 degrees.
Cool 30 minutes before removing from tins.

Nutrition Facts : Calories 216.6, Fat 9.2, SaturatedFat 5.4, Cholesterol 57, Sodium 229.3, Carbohydrate 30.4, Fiber 1.3, Sugar 12.5, Protein 3.8

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