There’s something magical about the combo of sweet blueberries and fragrant lavender — like a cozy hug from a summer meadow. These Blueberry Lavender Muffins are soft, floral, and just sweet enough to make mornings feel special.
This is our go-to blueberry lavender muffin recipe when we want to impress brunch guests or just treat ourselves on a Tuesday.
Lavender in Muffins? Trust Us on This One
The first time we tried adding culinary lavender to a batch of muffins, we were a little skeptical — but the results? Absolute muffin magic. The gentle floral notes elevate the berries without overpowering them.
If you’re searching for a floral muffin recipe with fresh blueberries and lavender, you’ll love how elegant and balanced these taste.
Blueberries Make Everything Better
Juicy, sweet, and bursting with flavor — fresh blueberries are the soul of these muffins. Frozen work too, but nothing beats fresh when they’re in season.
This blueberry breakfast muffin with lavender and lemon zest is bright, moist, and perfect with a cup of tea or iced coffee.
Vegan, Moist, and Foolproof
We’ve kept this recipe plant-based and easy — no weird ingredients, just wholesome staples and a hint of plant-based milk and oil. You’ll get a fluffy crumb and golden top every time.
For a moist vegan blueberry lavender muffin that’s easy to make, this is a no-fail recipe you’ll keep in your weekend rotation.
Perfect for Brunch, Picnics, or Desk Snacks
These muffins feel fancy enough for a brunch spread, but simple enough to grab on the go. We even like to warm one up and slather it with vegan butter for a little afternoon treat.
This easy plant-based muffin with blueberries and floral twist is ideal for any time of day — and they freeze like a dream!
Tip!
A bit of lemon zest brightens the whole batch and brings out the blueberry flavor — don’t skip it!
Baking with Lavender: Our Top Tips
Always use culinary-grade dried lavender, and go easy — too much and your muffins may start tasting like perfume. We use just enough for a soft, subtle aroma that complements the berries beautifully.
This baking recipe with dried lavender and fruit strikes the perfect balance of floral and fruity without going overboard.
Naturally Sweetened & Guilt-Free
We’ve opted for maple syrup as our sweetener, giving these muffins a gentle caramel-like depth. The result? Just-sweet-enough muffins with a wholesome feel.
These refined sugar-free blueberry lavender muffins are a healthy twist on a bakery classic — without sacrificing flavor or texture.

Storing & Meal-Prep Friendly
These beauties stay fresh for 2–3 days and freeze well for up to a month. Perfect for meal-prepping muffin lovers!
So whether you’re planning a slow Sunday brunch or just want to elevate your snack game, these Blueberry Lavender Muffins are here for you — soft, sweet, a little fancy, and absolutely unforgettable.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp dried culinary lavender finely ground
- 1/2 cup buttermilk
- 1/2 cup plain Greek yogurt
- 1/3 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 2 tbsp coarse sugar optional, for topping
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground lavender.
- In a separate bowl, whisk together the buttermilk, Greek yogurt, vegetable oil, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with coarse sugar for added crunch.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Frequently Asked Questions About Our Blueberry Lavender Muffins
What flavor profile do these muffins offer?
These muffins deliver a delightful combination of sweet blueberries and delicate floral notes from culinary lavender. The result is a subtly fragrant, fruity treat that’s both comforting and a bit elegant.
How much lavender should I use, and can I skip it?
Use a small amount—typically 1 to 2 teaspoons of dried lavender buds. Too much can lead to a soapy taste. If you’re not a lavender fan, you can skip it altogether or substitute with lemon zest for a fresh twist.
Can I use frozen blueberries instead of fresh?
Absolutely! Just toss them with a little flour before gently folding into the batter to prevent them from sinking to the bottom.
What’s the best method to mix the batter?
Combine the wet ingredients first, then gently fold in the dry ingredients and berries. Avoid overmixing to keep the muffins light and tender.
Can I add toppings?
Sure! A sprinkling of coarse sugar on top before baking adds a lovely crunch. You can also fold in chopped nuts like almonds or walnuts, or drizzle a light lemon glaze after baking for extra flair.
How should I store leftovers?
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually and reheat briefly in the toaster or microwave before serving.
How long do these muffins keep their freshness?
They stay flavorful and moist at room temperature for about 2–3 days. Freezing extends their life to a month or more without losing taste or texture
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