Here’s a lavender muffin recipe to help you use up the bounty of blackberries you might have been lucky enough to forage this year, a twist on the classic blueberry muffin recipe!
If you’ve been enjoying foraging some of the plentiful blackberries from the hedgerows this year, perhaps you’re looking for new ideas for ways to use your bounty? These muffins are an easy and tasty twist on the classic blueberry muffin, and of course we couldn’t resist adding some lavender to the mix!
Ingredients
150g butter (or vegan alternative)
150g caster sugar
3 eggs, lightly beaten (or equivalent Egg Replacer powder made up with water)
150ml whole milk (or oat milk)
375g plain flour, sifted
1 tsp baking powder
1/2 tsp salt
225g blackberries
25g lavender syrup
A little Lavender sugar/ lavender syrup/ icing sugar to serve
Method
- Preheat the oven to 200C, 180C fan, Gas 6. Line a muffin tin with paper cases.
- Cream together the butter and sugar until light and fluffy
- Gradually add the eggs and lavender syrup, beating well, and then slowly add the milk, beating the mixture as you go.
- Sift together the flour, salt and baking powder, then fold gently into the mixture making sure not to overwork the batter or the muffins may become tough
- Using a metal spoon, gently stir in the blackberries
- Drop even dollops of the mixture into the muffin cases, filling them about two-thirds of the way up
- Bake for 20 minutes, or until the muffins are golden brown and a skewer inserted into the centre comes out clean
- To increase the lavender flavour you can dust with lavender sugar or drizzle with more syrup, or you can simply dust with icing sugar
These are great served fresh from the oven with a scoop of vanilla ice cream, some fresh blackberries and an extra drizzle of lavender syrup. Yum!
If you manage to resist eating them all immediately you can store them in an airtight container for a few days, or of course you can freeze for later.
