Blueberry Lemon Lavender Muffins

These were hands down one of my best sellers when Makin’ Whoopie Kitchen was a bakery. There was more than one customer who went so far as to call them life-changing, so you’ll have to give them a whirl and see what all the fuss is about. I’m also sharing my (not so) top secret tips for getting that mile-high, bakery-style muffin top.

 
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Blueberry Lemon Lavender Muffins Recipe

Makes 9 Jumbo Muffins

Hands-on Time 15 minutes

Total Time 40-45 minutes

Ingredients

2 ½ C all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 C unsalted butter, softened

1 egg

1 C buttermilk 

1 tsp vanilla

1 C sugar

1 T lavender, dried

1 T lemon zest

1/4 C lemon juice

2 C blueberries


 
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Method

  1. Preheat your oven to 425 F, and line jumbo muffin tins with tulip muffin liners. 

  2. Mix the lemon zest, lavender, and sugar in a bowl massaging together for about 5 minutes. This helps get all those good flavors out of the lemon and lavender.

  3. Sift or whisk together the rest of the dry ingredients in a separate bowl. 

  4. In the bowl of a stand mixer, beat the sugar and butter together until light and fluffy. Add the egg and vanilla mixing until combined. 

  5. With your mixer on low, add alternate adding the flour mixture and the buttermilk and lemon juice ending. You want to begin and end with the flour. Be careful not to overmix the batter. It should be just barely combined, and flour streaks are a-okay. 

  6. Remove the bowl from the mixer and gently fold in the blueberries.

  7. Distribute the batter evenly between your prepared muffin tins. I usually fill them up to about ¾ of the tin and get about 9 jumbo muffins. If you have empty sections, simply remove the liners and pour a little water into the empty spots. This helps your muffins to cook evenly.

  8. Pop your muffin tins into the oven at 425 F for about 10 minutes. You’ll see those nice, high domes form. Turn the oven down to 350 F, and cook for another 15-20 minutes. Resist the urge to open the oven door we want that temperature to drop slowly. Look for a nice golden top, and a toothpick should come out mostly clean.

  9. Remove from the oven and cool on a wire rack for 3-5 minutes before removing from the tins to continue cooling. 

 
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Mile-High Muffin Tops

Tip #1

It’s all about your oven temp! Crazy, right? The real trick is to start your oven out at a higher temperature, and then you drop it down after about 10 minutes. The higher oven temp creates more steam and the tops kind of burst right up in the first few minutes of baking. 

Tip #2

10/10 would recommend using the tulip style liners. It gives you a little extra room, so you can get pretty generous with filling them up. The more batter = the taller the tops. I like to use the jumbo liners because it gives you that fresh from the bakery feel. And more muffin, duh.


The Magic

Lavender // Masculine // Mercury // Air

Ahhhhh, Lavender. He has my whole heart. If I had to pick a favorite herb, it would be him without question. I just can’t get enough of his magic. Shoot. It’s even said that just looking at this witchy plant can’t elevate your mood, bring joy, and combat depression. He’s another one of the many herbs said to give extra oomph to love spells and potions. Back in the day, sex workers even used to wear lavender or carry it to denote their profession.

Here are just a few of the other things this powerhouse of an herb is said to help with:

  • Bringing peace

  • Prophetic and psychic visions

  • Headache relief

  • Sleep

  • Dreamwork

  • Hedgework

  • Protection