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
- 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
In a bowl mix together the flour, salt, and baking powder. Keep aside.
In another bowl, mix together the granulated sugar, melted coconut oil, egg, almond milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix to combine.
Gently fold in the blueberries.
Put the batter into the muffin tray cups lined with paper, filling each to about 3/4.
Top with lavender sugar.
Bake at 190°C – 375°F for 18-20 minutes or until cooked through.
When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.