Baking Day: Blueberry Lavender Muffins

I have a confession to make: I eat breakfast for dinner all. the. time.  Perhaps as often as once a week.  I love all things breakfast (I'm talking real breakfast here, not a bowl of frosted flakes) and it's just so easy to throw together and tastes so delicious that I find myself cooking Brinner all the time.  This week was no different.  On the menu: blueberry muffins.

I'm warning you in advance: these things are highly addicting.  You won't be able to eat just one.  I've adapted the recipe slightly from one found in Gourmet.

Blueberry Lavender Muffins

• 1 1/2 cups all-purpose flour


• 3/4 cup lavender sugar


• 1 1/2 teaspoons baking powder


• 3/4 teaspoon salt


• 3/4 stick (6 tablespoons) unsalted butter, melted
  
  


• 1/3 cup plus 2 tablespoons milk


• 1 egg plus 1 yolk


• 3/4 teaspoon vanilla


• 2 cups blueberries, fresh or frozen


• TOPPING:


• 
  
  • 3 tablespoons cold unsalted butter, diced
  
  
  • 1/2 cup all purpose flour
  
  
  • 3 1/2 tablespoons lavender sugar
  
  
  
  

Preheat oven to 375*F.  Prepare muffin pans.

Prepare topping:

• Using your finger tips, rub 3 tablespoons diced cold unsalted butter into 1/2 cup all purpose flour and 3 1/2 tablespoons lavender sugar until pea-sized crumbs form.  Set aside.

Prepare muffins:

• Whisk together flour, lavender sugar, baking powder and salt in a medium bowl.  Set aside.


• In a separate bowl, mix melted butter, milk, egg, yolk and vanilla.  Pour wet ingredients into reserved dry ingredients and stir just until combined (don't over mix).  


• Fold in blueberries.


• Divide evenly among 10 muffin cups.  Sprinkle with crumb topping.


• Bake until golden and a toothpick comes out clean, 18-20 minutes.


• Cool 15 minutes before removing from pans. 

{images by me}