Turn leftover blueberry-lavender syrup pulp into irresistibly moist, aromatic muffins that taste like a cozy café treat—with a floral twist!
Homemade Blueberry Lavender Syrup
Imagine biting into a muffin with a tender crumb, studded with juicy blueberry bits and infused with the subtle, soothing aroma of lavender. Just like these Lavender Rosemary Shortbread Cookies.
These muffins are perfectly balanced as sweet blueberries pair elegantly with floral lavender for a sophisticated yet comforting flavor. Like with this Gluten-Free Blueberry Lavender Mascarpone Tart.
The blueberry pulp adds natural fruitiness and keeps every bite lush.
Enjoy them for breakfast, as an afternoon snack or even as a dessert with a dollop of whipped cream.
Whether you’re a lavender lover or just craving a bakery-style muffin at home, this recipe is a winner.
Blueberry Lavender Muffins
Makes 6 large muffins
Prep Time: 10 mins | Bake Time: 22–28 mins
1/2 cup blueberry-lavender pulp (from syrup-making • Get Recipe HERE) *See Cook’s Notes
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar (adjust if pulp is sweet)
1 large egg
1/3 cup melted butter
1/2 cup sour cream
1 teaspoon vanilla extract
Optional: 1 teaspoon extra lavender buds
Cook’s Notes
Along with the blueberry lavender pulp, you can choose to add from 1/2 cup to 1 cup fresh of frozen blueberries.
Before folding in the berries, toss with 1 tablespoon flour or cornstarch. This will help prevent the berries from sinking. Keeping them suspended throughout the batter.
Also, as the muffins bake, the berries will burst. The flour or cornstarch coating will contain the juice, keeping the juice from entering the batter and causing undercooked muffins.
If the mix feels too dense after adding berries, loosen with an additional 1-2 tablespoons of sour cream.
Add 2-3 minutes to baking time if adding whole blueberries.
Read more here: Cupcake and Muffin Mastery: Techniques You Need to Try.
Continue with Recipe
Preheat oven to 350 degrees.
Grease with butter a 6-cup jumbo muffin tin or line with jumbo liners.
In a large bowl, whisk the flour, baking powder, baking soda, and salt.
In a medium bowl, beat sugar, egg, melted butter, sour cream and vanilla. Fold in pulp (and lavender buds if using).
Gently mix wet ingredients into dry until just combined. Do not over mix.
Fill each muffin well with 3/4 cup of batter.
Bake in preheated oven for 22–28 minutes or until a toothpick comes out clean. Cool 5 minutes in pan before removing muffins to cool completely on a baking wire rack.
Store muffins an airtight container for 2 days or freeze for up to 1 month.
To reheat, place muffin in the microwave for 10 seconds or warm in oven under low broiler for about 4-5 minutes.
Try These Blueberry Favorites
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