Blueberry Muffins with Lavender and Almond Streusel


  • 1/2 cup butter, at room temperature
  • 1 cup granulated sugar
  • 3/4 teaspoon dried lavender
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups AP flour
  • 1/2 cup milk
  • 2 cups fresh blueberries or 2 cups frozen blueberries

For the Streusel

  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup softened butter
  • 1/2 cup sliced almonds
  • 3/4 cup flour


  1. Heat oven to 375 degrees F. Grease 6 large muffin cups.
  2. In a bowl, mix butter until creamy. Mix together the dried lavender and the sugar. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each.
  3. Beat in vanilla, baking powder, and salt. With spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries.
  4. Mix together brown sugar, sugar, cinnamon, salt, butter, almonds, and flour for the streusel.
  5. Spoon batter into muffin cups and distribute streusel evenly between each muffin.
  6. Bake for 30 minutes, until golden brown and springy to touch.
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