Banana Blueberry Muffins with Lavender

5 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 40 min

“These muffins are some of the best I've ever tasted. The lavender gives the flavor a slightly fresher taste, bringing out the vibrancy of the blueberries. You've got to try it! Serve warm with soft butter, if desired.” - by Suzanne Hale

Adjust Servings

Adjust

Metric US

Original recipe yields 1 dozen muffins

Directions

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

Amount Per Serving (12 total)

Calories
204 cal
10%

Fat
5.6 g
9%

Carbs
37.1 g
12%

Based on a 2,000 calorie diet

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Reviews (5)

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jrbaker

Jan. 6, 2013

"These are INCREDIBLE. They made my house smell like lavender while they were baking! I'll be hinting that I want for these for my Mother's Day breakfast........The muffin cups will be almost full, b..." See moreut don't let that scare you--the recipe is perfect, instructions are perfect, just make sure you like lavender if you make these. The taste is not overpowering, but you can tell that it's there (and I love it!). Thank you for sharing such a delightful recipe!!"

geccabub

Oct. 14, 2012

"I made this true to the recipe and they are perfect. Very moist with just the right amount of lavender. My 4 little girls love them!..." See more"

Candice

Jan. 30, 2013

"We absolutely LOVED these muffins! They have everything in them we like; Blueberries, bananas and just a hint of lavendar. And, yet they are not dense and heavy. I made them per the recipe with no cha..." See morenges, except my blueberries were from my freezer and I added them frozen. Also, I used a corn oil/canola oil blend. I will make again for sure! This recipe is a keeper."

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