Monday, June 27, 2011

Lavender Blueberry Muffins

Muffins are a great grab-and-go breakfast treat. Endless combinations mean you might never get sick of trying out seasonal flavors like these summer berry packed muffins. Make a batch and individually wrap each in plastic and freeze. Before bed every night, take one out and by morning it will have thawed and taste fresh, ready for you as you walk out the door.

Moist breakfast muffins studded with dried lavender flowers, fresh blueberries and tons of lemon zest.

Lavender Blueberry Muffins
makes 12 large muffins
2 cups ap flour
2 cups whole wheat flour
3 tbl dried lavender flowers
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
2 cups oat or almond milk
1 cup organic cane sugar
2/3 cup fresh lemon juice
1/2 cup maple syrup
1 cup safflower oil
2 tbl vanilla extract
zest from 3 lemons
2 cups blueberries, fresh or frozen

Preheat oven to 350.
In a large bowl combine the flours, lavender, baking powder, baking soda and salt.
In another bowl combine the oat milk, cane sugar, lemon juice, maple syrup, oil, extract and lemon zest.
Pour the wet into the dry and stir just to combine. Fold in the blueberries and scoop into lined muffin tins 2/3rds of the way up.
Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.

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