Some of the greatest muffins I’ve ever eaten are these. The flavor is slightly fresher thanks to the lavender, which also brings out the blueberries’ vibrant color. You must give it a try! If preferred, serve warm with soft butter.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- cooking spray
- 1 cup all-purpose flour
- ¾ cup whole-wheat flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons lavender flowers
- ¼ teaspoon salt
- 2 ripe bananas, mashed
- ½ cup 1% milk
- ¼ cup canola oil
- 1 egg, beaten
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
- Combine all-purpose flour, whole-wheat flour, sugar, baking powder, lavender, and salt together in a bowl. Mix bananas, milk, canola oil, and egg together in a separate bowl. Add banana mixture to flour mixture; stir until just combined. Fold in blueberries. Spoon batter into prepared muffin tin.
- Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before transferring to a wire rack.
Nutrition Facts
| Calories | 205 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 142 mg |
| Sugars | 20 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
My daughter’s fiance loved these. I didn’t have lavender so didn’t add that. These were very moist
omg. This recipe is totes yummy! would def make again! i added more lavender than it called and more blueberries then it called! plus i just took a bit of butter and ised in the little muffin milds, and it came out so so so good! it was better then when i used cooking spary! i suggest the use of butter for greasing! makes it yummy, not stick and also nice and moist!
Fantastic! I followed the recipe (made a few mini muffins as well as larger), and it was a hit with kids and adults alike. Just sweet enough, with that lavender coming through along with the banana and blueberries. Yum!
I omitted the lavender but they still came out delicious…only made six large muffins so if took 35 minutes not 20!!!!
We liked these a lot. I didn’t have whole wheat flour, so just raised the all-purpose flour to 1 1/2 cup.
These are absolutely fabulous. I made them according to recipe and they turned out great. Everybody at the Easter brunch party loved them. It is just the right amount of lavender: not overpowering. I also made a batch using gluten-free flour and those turned out amazing as well. I will definitely be serving these again!
These turned out fantastic. I did not have any lavender so I added vanilla. Made 12 perfect sized muffins. I found them a little sweet for my taste so I would reduce sugar to 3/4 cup next time. My family loved them. 🙂
I’ve been making these for several years after I found this recipe. Haven’t made any changes because it is perfect on its own!
Always perfect.
These are so delicious! I followed the recipe exactly and I will be making these again!
These were a bit sweet for me. I will use only 3/4 of the sugar, if I make it again. Otherwise, an excellent use for my leftover bananas, and lavender! I used frozen berries, btw, and it worked perfectly.
I love these muffins!! I made a couple of changes… I use powdered sugar instead of plain white sugar, gluten free baking flour and 1/2 of the oil, I substitute unsweetened applesauce… my family and friends beg me to make these… making them again today for a dear friend in need of a fix!!
Wow. Great recipe, totally straightforward and easy. And so delicious!!!!
Im trying not to be one of “those” people, but i didn’t use the lavender in the recipe. I was making a late night breakfast for the kids in the morning and didn’t have the lavender on hand. However, the kids ate them all up. No talking; just eating. That says a lot. I would make these again.
Delicious, used my own blueberries and lavender
I used three very ripe mashed bananas and topped the muffins with turbinado sugar. I would probably bake them for an extra two minutes next time, but that’s all I would change. Really delicious and got lots of compliments.
Loved them! Made as “mini” muffins, used frozen mixed berries instead and added 3 T of flour due to my high altitude baked at 350 for about 9 min. Would lessen the sugar to 1/2 but otherwise they were perfect 😛
I did not like the muffin mix. Loved the mix of blueberries and lavender together, it made these muffins have a unique flavor. I would use a different muffin mix and add the blueberries and lavender. The only thing different that I did was use lavender sugar instead of plain sugar for that extra lavender flavor.
loving this. the lavender was noticeable the combination of the blueberries and banana worked out really well it has a suitable and subtle flavour yet thinking that the banana will make it heavy I was wrong they were not heavy and dense my children cleared it out in 2 days wow that is how recommendable your recipe is
These were really good! Even the lavender- loathing members of my family enjoy these muffins!
Delicious! I used my gluten free flour mix and 3/4 cup coconut palm sugar. Very light and flavourful. This is a keeper!