Ingredients:
- 1 3/4 cups all purpose flour, plus 3/4 cup whole wheat flour (all AP flour is fine if it's what you have)
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon dried or fresh lavender buds
- 2 large eggs
- 1 cup plain yogurt (sour cream or buttermilk will also work)
- 1 teaspoon milk
- 1 cup sugar
- 1/2 cup butter (1 stick) melted
- 1 1/2 teaspoons vanilla
- 1 1/2 cups fresh blackberries, raspberries, blueberries, or other seasonal berries.
Directions:
- Preheat oven to 400°F. Line muffin tin with paper liners.
- Whisk together the flour, baking powder, baking soda, lavender and salt in a large bowl.
- In a separate bowl whisk together eggs, yogurt, milk, sugar, butter and vanilla.
- Gently fold the wet mixture into the dry mixture and stir together just until the dry ingredients are moistened. Add the berries. Do not overmix! You want your batter to be lumpy and just barely combined.
- Divide the batter evenly among the muffin cups (noting that this recipe will make 18 muffins). Bake 17 to 20 minutes- until a toothpick inserted into the center of a muffin comes out clean. Allow to cool, and enjoy!
If you live in Seattle- Ballard Market has local "unknown blackberries" on sale right now. They're from a Puyallup farmer who says that they're only ripe for a few weeks out of the year. You can buy an entire flat for under $6! I've so far made popsicles, frozen yogurt, muffins, and am going to use the rest up for a batch of jam. They're a little tart for snacking, but have been perfect for everything else. The rest of Seattle's blackberries won't be in season for another month or so.
- Whisk together the flour, baking powder, baking soda, lavender and salt in a large bowl.
- In a separate bowl whisk together eggs, yogurt, milk, sugar, butter and vanilla.
- Gently fold the wet mixture into the dry mixture and stir together just until the dry ingredients are moistened. Add the berries. Do not overmix! You want your batter to be lumpy and just barely combined.
- Divide the batter evenly among the muffin cups (noting that this recipe will make 18 muffins). Bake 17 to 20 minutes- until a toothpick inserted into the center of a muffin comes out clean. Allow to cool, and enjoy!
If you live in Seattle- Ballard Market has local "unknown blackberries" on sale right now. They're from a Puyallup farmer who says that they're only ripe for a few weeks out of the year. You can buy an entire flat for under $6! I've so far made popsicles, frozen yogurt, muffins, and am going to use the rest up for a batch of jam. They're a little tart for snacking, but have been perfect for everything else. The rest of Seattle's blackberries won't be in season for another month or so.
1 comment:
Made these muffins the other night after I picked a bunch of blackberries, and they are SO good! Love the lavender! I'll be making them again with the garden club I lead soon. :)
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