Heidi Strawn
March 1, 2010

Blueberry Lavender Muffins
Photo by Rhoda Peacher


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  • 1¾ cups flour
  • 1/4 cup granulated sugar
  • 1 T. coarsely ground dried lavender
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup fresh or thawed blueberries
  • 1 egg
  • 3/4 cup milk
  • 1/2 cup vegetable oil

Mix wet ingredients (except blueberries) in large mixing bowl. In a separate bowl, mix all dried ingredients well.  Slowly add dry mix to the wet. Mix well. Stir in well-drained blueberries. Place in greased muffin tins or tins lined with paper cup liners. Bake at 375 degrees F for 25 minutes. Place on rack to cool.
Recipe courtesy Sauvie Island Lavender Farm.

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