Blueberries and lavender are both in season now–go get some at your local farmers’ market and make these for breakfasts or afternoon teatime.
Lemon-lavender Blueberry Muffins
1/4 cup coconut oil*
1 cup granulated sugar
zest of one lemon, finely grated (optional)
1-2 tsp. culinary lavender, crushed (optional)
1/2 cup unsweetened applesauce
1 cup almond or soy milk, preferably unsweetened
1 tsp. vanilla
1/2 cup whole wheat pastry flour
1 1/2 cups white pastry flour
1 Tbsp. baking powder
scant 3/4 tsp. salt
2 cups fresh or frozen blueberries
Preheat oven to 350 and line a pan with 12 standard-size muffin cups.
Cream together the coconut oil and sugar. Add the lemon zest, lavender, applesauce, soy milk and vanilla. Stir well to combine. Add combined remaining ingredients except the blueberries. When halfway blended, add the blueberries and stir gently to mix. Fill muffin cups almost to the tops and bake 35 minutes or until golden brown and done in the centers.
* If you want to use margarine instead, reduce the salt in the recipe to 1/2 teaspoon.
