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!!
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.
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~
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!
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.
* 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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