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Lemon-Lavender Blueberry Muffins

Tangy Lemon-LavenderBlueberry Muffins 

These muffins even taste good when you forget to add any sugar*,
which is what we did for our Heritage Day’s bake sale at Ama’s store in Spring City J.When that happens, just advertise them as “low sugar”; the glaze makes them just sweet enough.We sold them for $1 each or 5 for $5.50, and people loved them, we just forgot to save some for ourselves!

1 ¾ C unbleached flour OR half
soft-white wholewheat pastry flour
2/3 C sugar (or less J)*
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
2 eggs (or 1 for dense muffins)
1 C plain yogurt
6 TBL butter, melted
3 TBL lemonjuice
1 to 3 TBL grated lemon peel
½ tsp stale turmeric (for yellow color)
6 drops lemon essential oil (optional)
1 C berries (blueberries or raspberries) plus ½ C for garnish
1 TBL culinary lavender (Provence variety is good)

½ C lemonjuice
¼ C sugar
1 tsp grated lemon peel

  1. Preheat oven to 375ºF.  Grease muffin tins or line with muffin papers.
  2. In food processor pulse sugar and lavendar buds (if you don’t have lavender, skip this step).
  3. In large bowl, combine dry ingredients. Sprinkle 1 TBL of dry ingredients over dry berries in a small bowl and toss berries to coat.
  4. In another bowl mix wet ingredients (beat together egg, yogurt, butter, lemon juice, lemon zest and turmeric). Let sit for 5 to 10 minutes for zest to infuse a stronger lemon flavor.
  5. Add liquids to dry ingredients, and, using a large rubber spatula, mix with a few swift strokes, being careful not to overmix.  Gently stir in berries.
  6. Fill muffin cups three-quarters full.  Place 3 or 4 blueberries on top of each muffin and press in lightly. Set on a cookie sheet to prevent bottoms from overbaking. Bake for 18-20 minutes or until a toothpick comes out clean.
  7. Cool for 5 minutes in the muffin pan. With a toothpick poke 6-8 holes in each muffin.
  8. In a saucepan, combine topping ingredients. Cook and stir over low heat until sugar is dissolved and spoon a little over warm muffins.

Alternate topping: 3 TBL ground pecans mixed with 1 tsp sugar. Sprinkle on muffins before baking.


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