Lavender, blueberry and almond muffins

Name: Lavender, blueberry and almond muffins
Yield: Makes 6 large or 12 small muffins
Ingredients: 2 tsp baking powder; 50 g / 2 oz / ¼ cup lavender sugar; 2 tablespoons ground almonds; 2–3 tablespoons fresh blueberries; 175 g/6 oz/1½ cups plain flour; 1 or 2 drops culinary lavender essence; 75 g / 3 oz / ¾ stick unsalted butter, melted; 75 ml / 3 fl oz / ⅓ cup milk; 2 eggs, lightly beaten

Preparation info

Makes
6
large

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

These are perfect for a late summer brunch, although blueberries freeze so well that they can be enjoyed at any time of the year.

Ingredients

175 g/6 oz/1½ cups plain flour
2

Summer
Vegetarian
Baking
Brunch

Method

Mix the dry ingredients and stir in the wet ingredients until just combined. The mixture remains somewhat lumpy and should not be over-mixed. Spoon into double paper cases set on a baking sheet and bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 to 20 minutes