Lavender Lemon Blueberry Muffins are perfect for breakfast, a snack, or even dessert! This flavor combo is light, sweet, and just what you need for a sunny warm day. Or maybe for those times you are dreaming for some warm weather! Grain-Free, Paleo, and kid-friendly.
It’s a healthy breakfast treat sharing day! I am absolutely obsessed with this flavor combo. Lavender anything and everything is my current jam.
Ever since I took a trip to Nashville with the girls and took a sip of my first lavender latte, I knew became one of those who can both slather up with lavender lotion or soap, but also eat the flavor for breakfast.
I know some of you lavender loving weirdos feel the same way. So let’s get to it!
In my cookbook (set to release in December 2018), I played around with a lavender lemon shortbread cookie. It has since become my favorite afternoon snack with a cuppa tea!
Playing around with a similar flavor, I developed these blueberry muffins for my kids. The additional lemon and lavender flavor makes the blueberry flavor POP. And if anything says, “Happy Spring” or “Happy Summertime” it’s a blueberry muffin.
These muffins are naturally sweetened with coconut sugar, honey, and blueberries. You’re going to love the buttery texture with the almond flour, lemon juice and zest to balance the blueberry and lavender, and the way these muffins melt in your mouth!
And in case you were wondering, they definitely pair well with a cup of coffee or tea. Freeze for later use throughout the week or month. These muffins make a perfect grab and go option!
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1.5 tsp baking soda
- 1/4 cup coconut sugar
- 1.5 tsp dried lavender buds
- 1/4 tsp sea salt
- 1/4 cup melted coconut oil
- 3 eggs
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 3 tbsp raw honey
- 3 tbsp Dairy-free unsweetened milk (like almond or cashew)
- 1 cup blueberries
Preheat the oven to 350 degrees, arranging oven rack in the center position. Lightly grease a 12 cup muffin pan with cooking spray, set aside.
In a medium sized bowl, mix together your dry ingredients: almond flour, coconut flour, baking soda, coconut sugar, lavender buds, and sea salt.
In a small bowl, whisk together coconut oil, eggs, lemon juice, lemon zest, honey, and milk. Fold your wet ingredients into dry. Continue to mix until no dry pockets remain. Gently fold in blueberries.
Spoon mixture into prepared muffin pan, filling to approximately 3/4 of the way. Transfer to the oven.
Bake for 17-18 minutes, or until muffins are lightly browned on top. Remove and let sit for 10 minutes before removing from pan.