Sadie and Ruby's Lavender Lemon Blueberry Muffin Recipe
Hello my friends! In Heart Bandit, Ruby makes some lavender lemon blueberry muffins for Sadie. I wanted to share the recipe with you so you can enjoy their sweet goodness as well.
Want to give the recipe a try? I'd love to know what you think. Shoot me an email at [email protected] and let me know!
Want to give the recipe a try? I'd love to know what you think. Shoot me an email at [email protected] and let me know!
Sadie and Ruby's Lavender Lemon Blueberry Muffins (makes one dozen)
Ingredients:
1/2 cup no-salt butter, melted (can substitute salted butter)
1&1/2 cup white sugar
2 large eggs
1 tsp vanilla
2 tsp lemon zest
2 cups flour
2 tsp baking powder
1/4 tsp salt (optional)
1/2 cup 2% milk (can substitute 1% or whole)
1&1/2 cup blueberries
1 tsp dried lavender blossoms
2 tbp lemon juice
1/2 cup no-salt butter, melted (can substitute salted butter)
1&1/2 cup white sugar
2 large eggs
1 tsp vanilla
2 tsp lemon zest
2 cups flour
2 tsp baking powder
1/4 tsp salt (optional)
1/2 cup 2% milk (can substitute 1% or whole)
1&1/2 cup blueberries
1 tsp dried lavender blossoms
2 tbp lemon juice
Directions:
1. Sift flour, baking powder, and salt (optional) in bowl.
2. Cream butter and 1 cup sugar in separate, large bowl.
3. Add lemon zest and vanilla. Stir.
4. Add eggs to butter/sugar mixture one at a time, stirring in between.
5. Stir in dry ingredients to wet a little at a time, alternating with milk until batter is moist.
6. Fold in blueberries and lavender.
7. Spoon into muffin pan (with paper liner if preferred) and bake for 25-30 minutes at 350 degrees.
8. Whisk lemon juice and 1/2 cup sugar to form glaze. Drizzle with spoon over hot muffins.
9. Sprinkle muffin tops with a small amount of granulated sugar.
10. Cool, remove from pan, and enjoy!
1. Sift flour, baking powder, and salt (optional) in bowl.
2. Cream butter and 1 cup sugar in separate, large bowl.
3. Add lemon zest and vanilla. Stir.
4. Add eggs to butter/sugar mixture one at a time, stirring in between.
5. Stir in dry ingredients to wet a little at a time, alternating with milk until batter is moist.
6. Fold in blueberries and lavender.
7. Spoon into muffin pan (with paper liner if preferred) and bake for 25-30 minutes at 350 degrees.
8. Whisk lemon juice and 1/2 cup sugar to form glaze. Drizzle with spoon over hot muffins.
9. Sprinkle muffin tops with a small amount of granulated sugar.
10. Cool, remove from pan, and enjoy!