Huckleberry (or Blueberry) Lavender Muffins

Before Blue Barn Lavender was even an idea, I found myself clipping lavender stems from our front yard, wondering what to do with them. It was August, and we had just picked a gallon of fresh huckleberries. Inspired by the fragrant lavender and the juicy berries, I experimented in the kitchen, and what started as a simple curiosity became our very first foray into cooking with lavender.

That first batch of Huckleberry Lavender Muffins was a small taste of something special—and now, years later, baking these muffins has become an annual tradition. The combination of sweet, tender huckleberries with the subtle floral notes of lavender never fails to delight, reminding us why we fell in love with lavender in the first place.

From our Home to Yours

If you don't have access to huckleberries where you are you can easily substitute blueberries.

Ingredients

Streusel

• 1/2 cup flour

• 1/2 cup loosely packed brown sugar

• 1 teaspoon cinnamon

• 1/4 cup cold butter, cut into smallish chunks

  
  

Muffins

• 1/2 cup buttermilk

• 1/2 cup melted coconut oil or butter

• 2 large eggs

• 1 cup plain Greek yogurt

• 1/2 cup Blue Barn Lavender Sugar

• 2 ¼ cups flour

• 1 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup fresh huckleberries (or blueberries)

  
  

Instructions

1. Preheat the oven to 425 degrees F. Spray a muffin tin with nonstick cooking spray or line with muffin liners.

To Make the Streusel:

1. In a bowl, whisk together the flour, sugar and cinnamon. Add the butter and rub together with fingertips until crumbs form. Refrigerate.

To Make the Muffins:

1. Wisk together buttermilk, melted butter, eggs, and yogurt. Set aside.

2. In a large bowl, whisk together the sugar, flour, baking powder, baking soda and salt.      

3. fold the wet ingredients into the dry ingredients until just combined - a few lumps are just fine.

4. fold the blueberries into the batter and evenly divide between 12 muffin cups

5. sprinkle the muffin batter with the chilled streusel, then reduce the oven temperature to 400 degrees F.

6. place the muffin tin on a lined baking sheet (in case any dripping occurs) and bake the muffins for 10 minutes, then reduce the heat to 360 degrees F. and finish baking for around 15 minutes or until a toothpick comes out clean.

7. Cool in the muffin tin for 5 minutes, then remove on a wire rack to cool completely.