I am pretty sure that everyone has their favourite flavour combination when it comes to muffins. Mine has always been blueberry and lemon. Well, at least up until very recently, when I remembered that blueberries are fantastic when paired with lavender. Do you remember my Blueberry Lavender Syrup, Blueberry Lavender Mojito, and Blueberry Lavender Swirl Yogurt Popsicles? It is such a winning combo! I made these Dairy-free Blueberry Lavender Muffins using coconut oil and almond milk, but if you don’t care for them being dairy-free you can substitute them with vegetable oil and regular milk respectively. Whatever you do, they are amazing: moist, fluffy and packed with flavour. They are full of blueberries inside and have a delicious lavender sugar crust on the top that I made using my lavender sugar! So… what’s your favourite type of muffin?
Dairy-free Blueberry Lavender Muffins
Ingredients
- 190 gms – 1 ½ cups plain flour
- ½ tsp salt
- 2 tsp baking powder
- 100 gms – ¾ cup granulated sugar
- 50 gms – 4 tbsp coconut oil melted
- 1 large egg
- 160 ml – 2/3 cup almond milk or your favourite non-dairy milk
- 1 ½ tsp vanilla extract
- 170 gms – 6 oz. blueberries
- Lavender sugar
Instructions
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In a bowl mix together the flour, salt, and baking powder. Keep aside.
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In another bowl, mix together the granulated sugar, melted coconut oil, egg, almond milk, and vanilla extract.
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Add the wet ingredients to the dry ingredients and mix to combine.
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Gently fold in the blueberries.
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Put the batter into the muffin tray cups lined with paper, filling each to about 3/4.
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Top with lavender sugar.
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Bake at 190°C – 375°F for 18-20 minutes or until cooked through.
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When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.
I’ve never eaten lemon flavour muffins. I would like to try this taste.
I’m so excited to try this! I too am going to try it at Christmas. Thanks for sharing