Soft, moist, and bursting with blueberries, these Blueberry Lavender Muffins have a delicate floral note from the addition of lavender buds. The light crumb topping adds a hint of sweetness and texture, making them perfect for breakfast or a snack.
Inspired by the flavors of this Lavender Oatmilk Latte , this recipe brings a gentle floral touch to classic blueberry muffins. The combination of blue\berries, lavender, and a light crumb topping creates a bakery-style treat at home.
Why You'll Love Blueberry Lavender Muffins
Subtle Floral Flavor – Lavender enhances the blueberries without overpowering them.
Light Crumb Topping – A delicate topping adds a slight crunch without being too heavy.
Soft and Moist – The sour cream keeps the texture light and tender.
Ingredients
Hint: Crush the lavender buds (affiliate link) with a mortar and pestle (affiliate link) to release more of the aroma before adding to the crumb topping.
How to Make Blueberry Lavender Muffins
Below is a visual of steps for making blueberry lavender muffins.
Crumb topping
Combine the oats, brown sugar, dried lavender, and 1 tablespoon of the flour in a medium sized mixing bowl. Drizzle with melted butter and toss with a fork. Set aside.
Dry ingredients
In a medium sized mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
Wet ingredients
Place the oil, sour cream, sugar, oil, vanilla, and egg in another medium sized mixing bowl and whisk to combine thoroughly.
Mix
Add the wet ingredients to the dry ingredients and stir until just combined. Fold the blueberries, Divide the batter evenly among the prepared muffin cups.
Add blueberries
Fold in the blueberries, divide the batter evenly among the prepared muffin cups.
Crumb topping
Sprinkle the tops of the muffins evenly with the crumb topping.
Bake and cool
Bake for 20 minutes, remove from oven and cool.
See recipe card below for full printable instructions.
Substitutions
- Quick oats can be substituted for whole oats.
- Leave out the lavender and add 1 teaspoon of cinnamon to the crumb topping.
- Substitute Greek yogurt for the sour cream.
- Use ½ teaspoon almond extract in place of the vanilla.
Top Tips
Use Fresh or Frozen Blueberries – If using frozen, don’t thaw them to prevent excess moisture.
Measure Flour Correctly – Spoon and level the flour to avoid dense muffins.
Mix Gently – Overmixing results in tough muffins, so stir just until combined.
How to Store
Freezer – Wrap individually and freeze for up to 3 months. Thaw at room temperature.
Room Temperature – Keep in an airtight container for up to 2 days.
Refrigerator – Store in an airtight container for up to 5 days.
Serving Suggestions
Serve with fresh fruit and yogurt for a balanced breakfast.
Enjoy warm with a little butter.
Pair with chamomile or Earl Grey tea.
Drizzle with honey for extra sweetness.
Related Recipes
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📖 Recipe
Blueberry Lavender Muffins
Equipment
- Muffin tin
- Wooden spoon
- Paper muffin liners
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Ingredients
- ⅓ cup old-fashioned rolled oats
- ¼ cup brown sugar , packed
- 1 tablespoon all purpose flour
- ½ teaspoon lavender buds
- 3 tablespoon unsalted butter , melted
- 2 cups flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup sour cream
- ⅔ cup granulated sugar
- ¼ cup oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1½ cups blueberries
Instructions
- Preheat the oven to 425°. Place 12 muffin cup liners in muffin pan. Lightly coat liners with cooking spray.
- Combine oats, brown sugar, dried lavender, and 1 tablespoon of the flour in a medium sized mixing bowl. Drizzle the flour mixture with the melted butter and toss with a fork. Set aside.
- In a medium sized mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- Place the oil, sour cream, sugar, vanilla, and egg in another medium sized mixing bowl and whisk to combine thoroughly.
- Add the sour cream mixture to the flour mixture and stir until just combined.
- Fold the blueberries into the muffin batter. Divide the batter evenly among the prepared muffin cups. Sprinkle the tops of the muffins evenly with the crumb topping.
- Bake for 5 minutes. Reduce the oven temperature to 375°. Bake an additional 13 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool the muffins in the muffin pan for 5 minutes. Remove the muffins from the pan. Cool completely on a wire rack.
Shelby Law Ruttan says
These are very light and fluffy muffins. I love the subtle hint of lavender. It pairs perfectly with the blueberries.