Lavender Blueberry Muffins

These nut-free lavender blueberry muffins are the perfect spring addition to your weekend brunch thanks to the warm, rich notes of C&H® Light Brown Sugar and C&H® Powdered Sugar!

Prep Time
Cook Time
23-25 Minutes
Lavender Blueberry Muffins
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Meet the Chef: Emily Laurae

Emily Laurae is a pastry chef based in Los Angeles where she is constantly inspired by its local flavors and sustainability practices! She has dedicated most of her time to baking, teaching, dreaming, and traveling all over the world. On her blog, you'll find a collection of her developed recipes, available baking classes, and plenty of tips and tricks to help you create beautiful and delicious baked goods in your own kitchen!

Brown Sugar Oat Crumble
  • ¾ cup All-Purpose Flour
  • ¼ cup C&H® Light Brown Sugar
  • ¼ cup Rolled Oats
  • 3 ½ oz Chilled Unsalted Butter
Lavender Blueberry Muffin
  • 2 cups All-Purpose Flour
  • 3 tsp Baking Powder
  • ½ tsp Kosher Salt
  • 1 cup C&H® Light Brown Sugar
  • 1 Tablespoon Culinary Lavender Buds
  • 2 Eggs, large
  • ½ cup Neutral Oil (Avocado, Canola, Vegetable)
  • 2 tsp Vanilla Extract
  • 1 tsp Lavender Extract
  • 1 tsp Lemon Zest
  • 1 cup Sour Cream
  • 1 ½ cups Blueberries
Lemon Lavender Icing
  • 2 ½ Tablespoons Lemon Juice
  • ¼ cup Blueberries, mashed/muddled
  • 1 tsp Lavender Extract
  • 1 cup C&H® Powdered Sugar, sifted
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!

  1. 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.
  2. 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.
  3. 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
  4. 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.
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