These were my first step away from banana muffins. Although these muffins did have banana to add to the texture, the lavender blueberry muffins were the first ones where I tried to incorporate more complicated flavors. I have never had lavender before although I have been to many farms that sell lavender items, and I absolutely love the smell of lavender. After searching in 3 stores, I finally found dried lavender at Whole Foods, which was not the fresh lavender the recipe called for but I had no other options.
My first step was to use a mortar and pestle to grind down the lavender further so that it would be more evenly distributed and it wouldn’t make a discernible texture difference in the muffin. I made the muffin batter, and then folded the lavender, lemon zest, and blueberries into the muffins.
The first time I made these, they turned out absolutely great. The muffin liners that I used for them were perfect too and they easily separated from the muffin. The muffins had a complex yet balanced flavor of blueberry with just a hint of lavender and lemon. It tasted like a store bought scone, but much healthier and in the form of a muffin. The second batch however, turned out very different. I think the eggs I used in the second batch were larger, or I accidentally added an extra egg because the muffins were very spongy which is usually from adding too much egg. Additionally, the muffin liners wouldn’t separate from the second muffins, which meant that I had to heat one every time I wanted one so that I could peel most of it off of the muffin liner.
To change this recipe, I would make sure to very carefully monitor the amount of eggs used, and then also I would add extra blueberries because they are a great source of antioxidants and they make the muffin taste much fresher. In addition, I would use foil cups over paper cups, because the paper sticks to the paleo batter, which is much stickier without the sugar and all purpose flour.