Blueberries and lavender - who would have known this made such a nice combination? This is a very versatile fruit/berry muffin recipe, which makes a dozen beautiful moist muffins! Here is my 100-Mile version, and as the season varies you can substitute raspberries, cherries, peach slices, apples, etc. I used fresh lavender from our garden, and blueberries that I still had in our freezer from last year (organic blueberries picked at a farm near London).
This recipe is adapted from two of my favourite vegan cookbooks - Simple Treats, and ExtraVeganza. I usually make these muffins vegan (using rice milk) but now to adapt to the 100 Mile Diet there is dairy included instead. They are still egg-free.
Blueberry-Lavender Muffins
1/2 cup canola oil
1/2 cup maple syrup
1 1/4 cups milk
2 tsp apple cider vinegar
1/2 cup maple sugar (can be found at the farmer's market sometimes)
3 1/2 cups spelt flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 cups whole fresh (or frozen, unthawed) blueberries
1/4 cup fresh lavender flowers (or 1/8 cup dried lavender)
Note: if using frozen berries do not thaw before adding to the batter - unless you want completely blue muffin batter.
1) Preheat oven to 350F. Oil 12-cup muffin pan.
2) Mix oil, syrup, milk, vinegar in a small bowl.
3) In separate bowl place maple sugar, flour, baking soda & powder, and salt.
4) Whisk wet into dry ingredients. Do not overwork the batter or muffins will be dry.
5) Fold in 1/2 cups blueberries and lavender. Again do not overmix.
6) Finish mixing with spatula to scrape the sides of the bowl.
7) Spoon batter into the prepared pan. Place 2-3 whole berries on top of each muffin.
8) Bake 20 minutes, rotate pan, and bake 5 minutes longer. The knife inserted in centre of muffin should come out clean when they are done.
9) Let cool for 15 minutes then remove from pan.
Substitute other berries or fruit as it comes into season. Rhubarb, mulberries, cherries, raspberries, peaches, apples, pears, and so on...
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