Lavender And Fresh Blueberry Muffins - cooking recipe

Ingredients

3/4 cup raw sugar
3 cups unbleached all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 1/4 cups whole milk
1 tablespoon fresh lemon juice
1 tablespoon lemon zest, finely grated
1 teaspoon dried lavender, crushed using a pestle and mortar (or 1 tablespoon fresh lavender, finely minced)
3 large eggs, beaten
1 cup fresh blueberries (if using frozen blueberries, thaw first) or 1 cup frozen blueberries (if using frozen blueberries, thaw first)

Preparation

Preheat oven to 375 F degrees.
Combine the first four dry ingredients in a large mixing bowl.
In a separate bowl, combine the lemon juice with milk and let stand for 5 minutes.
Add the rest of the wet ingredients including the lemon zest, lavender and blueberries to the milk/lemon juice mixture.
Gradually stir wet ingredients into the dry ingredients until all dry ingredients are moistened. DO NOT overstir.
Bake 25-30 minutes. Cool completely before removing from pan.
Makes 12 muffins.