Recipe by Suzanne Hale
"These muffins are some of the best I've ever tasted. The lavender gives the flavor a slightly fresher taste, bringing out the vibrancy of the blueberries. You've got to try it! Serve warm with soft butter, if desired."
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1 1/2 teaspoons
ripe bananas, mashed
These are INCREDIBLE. They made my house smell like lavender while they were baking! I'll be hinting that I want for these for my Mother's Day breakfast........The muffin cups will be almost full, but don't let that scare you--the recipe is perfect, instructions are perfect, just make sure you like lavender if you make these. The taste is not overpowering, but you can tell that it's there (and I love it!). Thank you for sharing such a delightful recipe!!
I love muffins but these weren't the best. They had a good flavor but were crazy dense and heavy. I am not sure what I did wrong but they were as heavy as a rock.
We absolutely LOVED these muffins! They have everything in them we like; Blueberries, bananas and just a hint of lavendar. And, yet they are not dense and heavy. I made them per the recipe with no changes, except my blueberries were from my freezer and I added them frozen. Also, I used a corn oil/canola oil blend. I will make again for sure! This recipe is a keeper.
I made this true to the recipe and they are perfect. Very moist with just the right amount of lavender. My 4 little girls love them!
OH. MY. GOSH. I am not normally a muffin person, but WOW. I will make these again, and again, and again. I used 2 tsp. lavender flowers. While using frozen blueberries is ok, use fresh if they are in season - it's worth it! I also used 2% milk. Make sure your bananas are beginning to brown, and use 2-3 regular-sized or 2 very large.
These are so moist and yummy! I only made a couple of changes, reduced sugar to 3/4 cup, substituted applesauce for oil and upped the blueberries to 1 1/2 cups!! Thank you for sharing this amazing recipe! I also used frozen berries and thawed bananas that I had previously frozen for smoothies. ~Linda from Cedar Hills, Ut~
These turned out wonderfully! The only change I made (this is Allrecipes, of course I didn't fully follow the recipe) was using whole milk instead of 1%, because that is what I normally drink, and I figured it wouldn't detract from the recipe. (Not worth buying one of the pint-sized 1% containers at the grocery store nearby or hunting for a smaller 1% container at a different store.) Southern all-purpose flour (like White Lily) is better than northern all-purpose flour (like Gold Medal) for making fluffier, lighter baked goods like biscuits, but given the banana component of this recipe (and my preference for dense, gluteny muffins over cakey muffins), I went with northern flour. My girlfriend had vanilla sugar (white sugar infused with some vanilla flavor by putting vanilla beans in it for a while) she made on hand, so we sprinkled some on top of the muffins, and it made a great garnish.
These turned out beautifully!! I have never used lavender for baking before, and it was so amazing! It gave these muffins a very nice taste and they smelled good too. I had bees trying to get in through the kitchen window. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Blueberry Muffins with Lavender
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 50
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