BLUEBERRY LAVENDER CRUMBLE MUFFINS - ISA 1

These muffins taste delicious in every mouthful! Every mouthful has a blueberry that is bursting. Along with the perfectly moist, tender, and proportionate quantity of crumble, the sweet, buttery, and crumble topping adds another layer of texture to each mouthful. They are fluffy, aromatic, and simply delicious. This is combined with the delicate flavour and aroma of lavender, which simultaneously stimulates the taste receptors and the sense of smell. Due to how simple and quick they are to make as well as how delicious they are when paired with a cup of coffee or tea, these have to be my fave small batch of muffins to bake on any given day. Of course, adding lavender is optional, but it is advised if you wished to give it a try.

Let's talk lavender. Lavender is one of those scents that is calming and lovely whether it is fresh or dried. It would be delightful to use fresh lavender to flavour the sugar, but I don't always have any on hand, so I used dried lavender instead, and it worked well to give the muffins their lovely scent. It enhances the taste of these muffins nicely. I adore pairing anything with blueberries with warm seasonings and aromas like this lavender. The two seem to go well together, and the lavender always manages to bring out the fruity flavour and sweetness of berries in general. It is worth attempting even if you don't like it as much as I do because it is worth trying. Feel free to add a little more if you DO like lavender and believe the infusion is too light. However, I would only add an additional 1/4 tsp because putting more could make the dish bitter.

• Butter - unsalted, melted and cooled slightly - best part - no need to wait for it to be softened and no need to cream it either
• Sugar - granulated sugar is all you need
• Lavender - I used dried food grade lavender and just a little goes a long way - feel free to omit if you prefer these blueberry muffins without it (its subtle but a nice hint of flavour)
• Lemon Zest - adds an extra bit of flavour - feel free to use more or less to taste
• Yogurt - feel free to use either plain yogurt or greek yogurt of feel free to also use sour cream in its place
• Egg- all you need is one for this recipe and make sure its room temperature
• Vanilla Extract - use pure vanilla extract for best flavour - I add a touch of it to all my sweet baked goods
• Baking Powder, Baking Soda & Salt - for leavening
• Flour - I use all purpose flour for this recipe but it will work with a good 1-1 gluten free all purpose flour
• Blueberries - I like to use fresh but frozen will work too - if using frozen just toss them in a little bit of flour to coat them lightly before adding them to the batter (no need to thaw them)
• For the Crumb Topping - flour, brown sugar, granulate sugar, baking powder, butter and a pinch of salt

1. Mix your crumb topping ingredients together, set aside
2. Melt butter and allow cool while you prepare the rest of your ingredients
3. Chop lavender and add it to the sugar along with the lemon zest and rub both into the sugar to infuse it
4. Whisk sugar mixture into the butter followed by the egg and yogurt
5. Whisk in the baking powder, baking soda and salt
6. Sift in the flour
7. Add the blueberries
8. Fold flour and blueberries into mixture until just incorporated - do not overmix
9. Use a spoon or cookie scoop to evenly distribute batter into 9 muffin liners in pan, top each with a couple extra blueberries if you would like
10. Sprinkle over the crumb topping - pressing it in as needed
11. Bake at 180 C for 20 mins.