Blueberry Lavender Mini Muffins
Once my little girl Kaia began eating solid foods I soon realized I was in need of healthy food, and fast. So, I began baking mini muffins of all kinds, including these unique muffins made with lavender right from our garden!
Serves: 18 mini muffins
Prep: 20 minutes
Cook: 10 minutes
Ingredients:
1 c. flour
1 c. flour
½ t. baking powder
1/8 t. salt
1/8 t. baking soda
¼ c. unsalted butter, softened
1 T. fresh lavender petals
½ c. sugar
1 egg
½ c. (4 oz.) sour cream
1/8 t. vanilla extract
1/3 c. frozen blueberries
Directions:
Preheat oven to 400 degrees F. In a medium bowl, combine flour, baking powder, salt and baking soda. Whisk to prevent any lumps. In another medium bowl, blend butter until creamy, about 2 minutes. Slowly blend in lavender petals, sugar, egg, sour cream and vanilla. Gently stir in blueberries and pour into dry ingredients.
Preheat oven to 400 degrees F. In a medium bowl, combine flour, baking powder, salt and baking soda. Whisk to prevent any lumps. In another medium bowl, blend butter until creamy, about 2 minutes. Slowly blend in lavender petals, sugar, egg, sour cream and vanilla. Gently stir in blueberries and pour into dry ingredients.
Stir just until moist, batter should be lumpy. Scoop batter into lightly greased mini muffin molds 1/2 of the way full and bake 8 to 10 minutes, until toothpick comes out clean or top springs back when pressed.
Cool for a few minutes on rack and serve warm. Store in an air tight container up to 3 days.
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