Lavender-Blueberry Streusel Muffins
Source of Recipe
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1 c unbleached flour
1 c whole wheat pastry flour
1/4 tsp salt
2 tsp baking powder
1/2 tsp dried lavender blossoms
1 c fresh blueberries (or frozen, thawed)
1/2 c milk
1/2 c (1 stick) unsalted butter, softened
1 c sugar (I like cane juice crystals)
2 eggs
1/2 tsp vanilla extract
Streusel
1/2 tsp dried lavender blossoms
3 T sugar
1/4 c unbleached flour
2 T unsalted butter, softened.
Preheat oven to 375 degrees. Grease muffin cups and set aside.
In a small bowl, whisk together flours, salt, baking powder and lavender; set aside.
In another bowl, cover blueberries with milk. Set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs and vanilla. Add half the flour mixture, stirring to combine. Add the milk mixture, stirring, and then the remaining flour mixture, stirring until barely blended. Divide batter among muffin cups.
To make streusel, in small bowl, combine lavender, sugar, and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle streusel on top of each muffin cup and press gently into batter.
Bake muffins 30-35 minutes, until tester inserted in center comes out clean. Cool in pan for 5-10 minutes, then remove to a wire rack to cool completely.
Makes 12-16 muffins
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