We have been blessed with an abundance of fresh fruit on our property in Upstate NY, we have blueberry, raspberry, blackberry, bushes and apple trees. I went there expecting a surplus of blueberries only to find that Upstate NY in our area in Preston, NY had received so much rain in August that it pretty much obliterated the bounty of blueberries. Blueberries need the right amount of sun and water. I was so sad as I look forward to these “blue babies” that’s an inside joke in our family. I use them in muffins, pies, crumbles, pancakes, smoothies and about anything else I can. Thankfully as me and my fireman were exploring the back part of our property we found a bounty of salvageable blackberries. So here is my recipe to use up what blackberries my teens didn’t devour!
I use lavender in this because I grow fresh lavender and I just love to bake with it. When my daughter was five years old I did an English Tea party birthday for her. One of her favorite cookies I made was my Lavender Sugar cookies, so I made a big batch of those, spread out a beautiful floral tablecloth, had my best tea cups and tea-pot displayed. I even made her a Teapot Birthday cake, we served finger sandwiches, and pastries with edible flowers, it was so beautiful. I’ll have to dig up pictures and post them in my gallery.
I love making muffins, biscuits, and special edition breakfasts, as I call them on the weekend. It’s the only time we get to eat breakfast as a family, and I just love the look on my kiddos faces when they wake up to my warm, homemade, food. They appreciate the time and the love and it keeps me grounded as a Mom.
I hope you give these a try! They are amazing and are such a nice addition to any breakfast or brunch!
Blackberry Lavender Muffins with Lemon Glaze
A sinfully delicious tangy muffin with a balance of sweetness and savory lavender!
- I use a small amount of lavender because it is a very powerful herb. You can use fresh or dried, either from your garden or from the supermarket found in some spice aisles. This is equally as good with blueberries. xo
- 2 cups of unbleached flour
- 3/4 cup of sugar
- 1 stick of softened butter
- 1 cup of confectioner’s sugar (powdered sugar)
- 1 tsp. of baking powder
- 1 tsp. of baking soda
- pinch of kosher salt
- 1/2 cup of vanilla yogurt or sour cream
- 2 eggs
- 2 1/2 tsp. of lavender
- zest of one lemon
- 2 tbsp. of lemon juice
- Preheat oven to 425 degrees. Spray cooking spray or line a muffin tin with cupcake papers.
- In a large bowl combine dry ingredients, set aside.
- In a stand mixer bowl with a paddle attachment, beat butter until well creamed. Scrape down side. Add sugar and cream well. Add in eggs, beat well. Beat in yogurt or sour cream, lemon juice, and lemon zest.
- Mix in dry ingredients. Don’t over mix. Fold in blackberries and lavender.
- Using an ice cream or cookie scooper, scoop in large mounds of batter. I was able to get 12 pretty even mounds. Bake in preheated oven for 5 minutes, then reduce temperature to 350 degrees bake for another 16-18 minutes, or until light golden and done in the center. Remove from oven. Let sit in pan for 10 minutes.
- Remove muffins to wire rack, place wax paper underneath to catch the icing drippings, With a spoon drizzle glaze over muffins. Serve immediately.
For the Lemon Glaze
In a medium bowl, add 1 cup of powdered sugar, add in 2 tablespoons of fresh lemon juice, mix well. You can add a bit more to thin out if needed. Spoon over warm muffins.