Happy Sunday! I would like to share with you my love of combining fruit with herbs. Strawberries and basil! Oranges and mint! Apples and fennel! Whether you pair them for a fruit salad or fancy drink, there is something so refreshing about fruit and herbs.
A few weeks ago, I decided to share my love of fruit and herbs with my office in the form of delicious, lavender blueberry mini-muffins. They were a hit! It may seem unexpected, but lavender and blueberries are the perfect pairing. When used with a delicate hand, lavender brings out the sweetness in blueberries. This combination also has a beautiful aromatic quality to it. You can really make someone's day by bringing them a freshly baked batch of these!
WHAT YOU NEED
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
3 teaspoons dried lavender flowers
1 teaspoon of vanilla extract
Preheat oven to 400 degrees F. Combine flour, sugar, salt, and baking powder. Place vegetable oil in a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture. If the mixture seems too stiff/thick, add about 1-2 more teaspoons of milk. Stir your lavender flowers and vanilla extract into the batter. Fold in the blueberries with the mixture.
Grease muffin cups and fill about 3/4ths full. Bake for 20 to 25 minutes in the oven, or until a knife comes out clean. Enjoy!
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
3 teaspoons dried lavender flowers
1 teaspoon of vanilla extract
Preheat oven to 400 degrees F. Combine flour, sugar, salt, and baking powder. Place vegetable oil in a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture. If the mixture seems too stiff/thick, add about 1-2 more teaspoons of milk. Stir your lavender flowers and vanilla extract into the batter. Fold in the blueberries with the mixture.
Grease muffin cups and fill about 3/4ths full. Bake for 20 to 25 minutes in the oven, or until a knife comes out clean. Enjoy!
