Instructions
Brown Sugar Oat Crumble
Step 1
In the bowl of a food processor, add all ingredients and pulse them at high speed until the mixture has come together to form a thick, crumbly consistency. Place in the fridge to chill while continuing to prepare the muffin batter.
Lavender Blueberry Muffins
Step 1
Preheat the oven to 365˚F and line a muffin/cupcake tin with 12 muffin liners.
Step 2
Sift the flour, baking powder, and kosher salt together in a medium-sized bowl and set aside.
Step 3
Place the C&H® Light Brown Sugar and lavender buds into the bowl of your food processor and process for 30 seconds. Sift into a small bowl, discarding the excess lavender buds and set aside.
Step 4
In a separate large bowl, whisk together the lavender brown sugar, eggs, oil, vanilla & lavender extract, lemon zest and sour cream until well combined.
Step 5
Pour the dry ingredients into the wet ingredients and gently fold together until smooth, making sure not to overmix. Fold in the blueberries until combined.
Step 6
Scoop the batter into the muffin cups until ⅔ of the way full. Sprinkle with chilled crumble before baking for 23-25 minutes or until you start to see a hint of browning around the edges of the muffin. Remove from oven and let cool before icing.
Lemon Lavender Icing
Step 1
Place the lemon juice, blueberries and lavender extract in a medium sized bowl, whisking to combine. Add your sifted C&H® Powdered Sugar whisking until smooth. Drizzle over cooled muffins and enjoy!
Additional Tips:
- Test whether your muffins are done by inserting a toothpick into the center of a muffin. If the toothpick comes out with a few moist crumbs, you can remove the muffins from the oven.
- If you would like to thicken your icing, add another few tablespoons of C&H® Powdered Sugar - alternatively, if you prefer an even thinner icing, you could add some additional mashed blueberries or lemon juice.
- Make your crumble first. This allows it plenty of time to firm up in the fridge so you get real sizeable chunks instead of a sandy topping
- Only fill muffin tin 2/3 full. There’s a temptation to get as much flavor as possible into each muffin but you’ll risk making quite a mess.
