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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!!
These were moist, and the texture was good. I like lavender, blueberries and bananas, but the flavors combined were just a bit off. I think it's just a personal preference, nothing wrong with the recipe.
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!
Wishing I had more overripe bananas to use! These are absolutely delicious! I varied the recipe only slightly: 1) Used 3/4 cup of sugar instead of 1 cup since the fruit adds plenty of sweetness, 2) Subbed out 1/2 the oil and used unsweetened applesauce instead, 3) added a tiny dash of vanilla. These muffins did not have a strong banana flavor, so if you're looking for that you may need to adjust the quantity of banana. I prefer it with only mild banana flavor though, and thought the blueberry and lavender added such a nice, fresh touch.
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~
I didn't add lavender. I was looking for a good banana blueberry muffin recipe and decided to try this one despite the call for lavender, which I didn't have. My boyfriend eats two at a time. My kids ate 'em. They were good and I liked them. I didn't think they were very moist and thought they were pretty dense. But I also just realized that I doubled the recipe and didn't double the banana count. :/ Although, I thought the banana flavor was strong enough using two bananas. I cook, but don't bake enough to know whether or not that would've affected the moisture and density.
* 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
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make simple, delicious blueberry muffins.
See how to make big bakery-style blueberry muffins!
See how to make simple but delicious banana muffins.