so, for a little while now i have been alluding to some projects that have been developing over here at newfoodtuesdayz. now, i have to keep the BIG news under wraps for a little longer (no i am not pregnant... everyone can stop asking me). but the new project involves LOTS of new recipes.

so i'm playing around with different options for my signature muffins and so far, this lavender and blueberry combination is in the lead. the blueberries make it a classic, and the lavender gives it the perfect newfoodtuesdayz twist. wes ate five in one sitting so i'll consider them a success.

lavender + blueberry muffins

prep time: 5 minutes

active time: 10 minutes

bake time: 25-30 minutes

total time: 45 minutes

ingredients: .5 cup softened butter. 1 cup sugar. 2 room temperature eggs. 1 tsp vanilla extract. 2 cups flour. 2 tsp baking powder. .75 tsp kosher salt. .5 cup whole milk. 2 tsp freshly chopped lavender leaves. 1 tsp orange zest. 2 cups blueberries. cupcake/muffin tin. muffin cups. stand mixer or hand mixer.

start by preheating your oven to 375 degrees f. in the bowl of your stand mixer or large bowl, combine the sugar and butter.

with the paddle attachment, cream together the butter and sugar over medium speed until completely combined and fluffy. while the butter and sugar are mixing together, add in the lavender leaves.

once the butter and sugar are creamed together, add in one egg at a time until your mixture is fluffy and light yellow.

pour in the vanilla extract.

combine all but 2 tbs of your flour, the baking powder and salt together. add half the dry ingredients mixture to your batter. pour in half the milk. add in half the remaining dry ingredients.pour in the rest of your milk and finally finish off with the remaining dry ingredients. scrape down the sides of the bowl. chop up .5 cup of the blueberries and toss the whole blueberries with the remaining flour so they do not sink in the batter.

add the smashed and whole blueberries to the batter. mix till the blueberries are just combined.

scoop about 3 tbs of batter into each muffin cup. bake the muffins till lightly golden on the top and a toothpick comes out clean when you prick the center of the muffin. about 25-30 minutes.

allow to cool slightly and store, lightly covered with a cloche or eat warm with butter.

xo, a

lavender + blueberry muffins

prep time: 5 minutes

active time: 10 minutes

bake time: 25-30 minutes

total time: 45 minutes

ingredients: .5 cup softened butter. 1 cup sugar. 2 room temperature eggs. 1 tsp vanilla extract. 2 cups flour. 2 tsp baking powder. .75 tsp kosher salt. .5 cup whole milk. 2 tsp freshly chopped lavender leaves. 1 tsp orange zest. 2 cups blueberries. cupcake/muffin tin. muffin cups. stand mixer or hand mixer.

start by preheating your oven to 375 degrees f. in the bowl of your stand mixer or large bowl, combine the sugar and butter. with the paddle attachment, cream together the butter and sugar over medium speed until completely combined and fluffy. while the butter and sugar are mixing together, add in the lavender leaves. once the butter and sugar are creamed together, add in one egg at a time until your mixture is fluffy and light yellow. pour in the vanilla extract. combine all but 2 tbs of your flour, the baking powder and salt together. add half the dry ingredients mixture to your batter. pour in half the milk. add in half the remaining dry ingredients. pour in the rest of your milk and finally finish off with the remaining dry ingredients. scrape down the sides of the bowl. chop up .5 cup of the blueberries and toss the whole blueberries with the remaining flour so they do not sink in the batter. add the smashed and whole blueberries to the batter. mix till the blueberries are just combined. scoop about 3 tbs of batter into each muffin cup. bake the muffins till lightly golden on the top and a toothpick comes out clean when you prick the center of the muffin. about 25-30 minutes. allow to cool slightly and store, lightly covered with a cloche or eat warm with butter.