You know those things you get an intense craving for that can’t be satisfied until you just give in? A big one for me is a piping hot blueberry muffin, fresh out of the oven and overflowing with ripe berries. Yeah I know you need one now. Lemon + blueberries is one of my favorite pairings and you can never go wrong with a little pinch of lavender (especially when summer is so close you can taste it). These are fresh and summery and bursting with fruit, with a light and airy texture and not too sweet. The first time I made them I got a little greedy and added too many blueberries…honestly I did not think it was possible but there is such a thing as too many. Apparently you need a little muffin to hold those berries together! I scaled it back to one heaping cup and that is perfect for twelve muffins, just be sure to divide them evenly when filling the cups. Summer in a muffin, I tell ya!

Ingredients

Makes 12 Muffins

1 1/2 cups flour

1/2 cup sugar

1/2 teaspoon kosher salt

2 teaspoons baking powder

1/3 cup canola or melted coconut oil

1 large egg

1/3 cup milk (I used whole but almond works too)

zest of 1 lemon

1 heaping cup blueberries

1 tablespoon dried lavender

Preheat oven to 400 degrees fahrenheit. Lightly grease twelve muffin cups. In a large bowl whisk together the flour, sugar, salt and baking powder. In a small bowl whisk together the oil, milk and egg and add to the dry ingredients, stirring until just combined. Fold in the lemon zest and blueberries. Divide batter evenly into the prepared muffin cups and sprinkle with lavender. Bake for 20-25 minutes until a toothpick comes out clean. Slather with butter and enjoy on a sunny patio with friends.