Lavender Lemon Blueberry Muffins

I had lemon lavender muffins in mind for the MOPS.  We've got a couple of lavender plants that are just about as happy as can be.  They produce some lavender buds but I've never harvested them.  I did buy a small bag of lavender a couple of months ago and have been looking for just the right recipe.  When I couldn't find the recipe I'd clipped, I turned to the internet.  A site for Briar Rose Bed and Breakfast in Boulder, CO had what looked to be a great recipe but it included blueberries.  So, fine, instead of putting all the blueberries into the fruit salad, I'd put some into the muffins.  In all the years I've known him, I've never known my brother's father-in-law Donald to wax euphoric over a food.  These accomplished that task.  They were probably the best blueberry muffin I've ever eaten.  Connie's immediate reaction was, "Jordan Marsh."  A long-gone department store that made fabulous blueberry muffins.  He said these rivaled theirs.  So, thank you Briar Rose!  I hope someday to be in Boulder and visit your B&B.

Lavender Lemon Blueberry Muffins



Cook time: 25—30 minutes

Temp: 350 F


Ingredients:

•½ c butter

•1 ½ c sugar

•2 large eggs

•1 t vanilla

•2 t lemon zest

•2 c flour

•2 t baking powder

•¼ t salt

•½ c milk

•2 c blueberries

•1 t dried lavender blossoms

•Juice of 1 lemon



Instructions:

Cream butter and 1 cup sugar in large bowl.

 Add eggs to mixture one at a time.  Add the lemon zest and vanilla.  Then, sift the flour, baking powder and salt in separate bowl.  Add the dry to the wet a little at a time, alternating with milk, until just moist. Fold in the blueberries and lavender.

 Spoon into muffin tins (or pan) and bake for 25—30 minutes at 350.

 Whisk the lemon juice and remaining sugar to form glaze; pour over hot muffins.


 Let the muffins cool and remove from tins.

 from Briar Rose B&B