Banana Blueberry Muffins with Lavender Recipe - Allrecipes.com
Banana Blueberry Muffins with Lavender Recipe
  • READY IN 40 mins

Banana Blueberry Muffins with Lavender

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
  2. Combine all-purpose flour, whole-wheat flour, sugar, baking powder, lavender, and salt together in a bowl. Mix bananas, milk, canola oil, and egg together in a separate bowl. Add banana mixture to flour mixture; stir until just combined. Fold in blueberries. Spoon batter into prepared muffin tin.
  3. Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before transferring to a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2013

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!!

 
Most Helpful Critical Review
Jul 16, 2014

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.

 

22 Ratings

Jan 30, 2013

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.

 
Oct 14, 2012

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!

 
Apr 01, 2014

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.

 
Feb 22, 2013

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~

 
Dec 29, 2014

Very nice. The lavender is noticeable, but hubs still liked the muffins. I wasn't sure he would . . . .however, it gives a subtle flavor. without the lavender, I'd definitely add vanilla or cinnamon, but with it was rather lovely. The muffins do not overfill, rise nicely, and are a tad dense but are nice little muffins for breakfast or a snack. Thanks for the recipe!

 
Aug 10, 2013

Half of my family is lactose intolerant so I use unsweetened almond milk in place of regular milk but besides that I stick to the recipes if I rate them. This recipe deserves all five stars, moist, tasty, the three flavors are a wonderful compliment to each other. I have played with the recipe for fun and found many wonderful variations of this one, so if you need to make a change here of there this recipe is very forgiving and should still come out great. Thank you, Suzanne, for this wonderful, great and unique take on blueberry muffins. They are perfect!!! We eat these a few times a month and will continue to.

 

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Nutrition

  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 37.1 g
  • 12%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 142 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Suzanne Hale
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