Seasonal blackberry peach lavender muffins topped with a cinnamon spiced streusel topping.
Fall is time for fabulous fruits and vegetables. I get more excited going to a farmers market than I do
shopping for shoes. This past week I skipped off the a local farmers market. I had plenty of cash in my pocket and a big bag to tote my produce haul. I actually went back to my care three times to unload the bag so that I could refill it again.
We will start with the topping. You will need brown sugar, flour, cinnamon and softened butter.
Place the brown sugar in a small mixing bowl.
Add the flour.
Add the cinnamon.
Blend the ingredients with a fork.
Add the softened butter.
Blend with a fork until the butter is incorporated into the sugar mixture.
Set this mixture aside.
You are going to need 2 teaspoons of culinary lavender. This is lavender that does not have perfumes added to it for the purpose of making your underwear drawer smell good.I grow my own and harvest the blossoms in July. I store them in a tin or a jar. I love adding flowers to my food.
Place the dried blossoms in a spice grinder and grind to a powder. If you don’t have a spice grinder, crush them some other way. You could use a mortar and pestle or you can put them in a plastic bag and crush them with a rolling pin…get creative.
Put the ground lavender aside for just a moment.
For the muffins you will need 1 peach, some blackberries or raspberries, dried lavender, orange juice, rolled oats, flour, sugar, oil, salt, baking powder, baking soda and a beaten egg.
In a medium size mixing bowl, combine the orange juice and rolled oats.
Add the oil.
Add the beaten egg.
Stir to combine.
To this wet mixture add the flour.
Add the sugar.
Add the salt, baking powder and baking soda that I forgot to but in the ingredient picture.
Add the ground lavender that you had reserved.
Blend just until the ingredients are wet. Do not over mix.
Gently fold in the blackberries and diced peach.
Gently stir.
Line a muffin tin with papers or you can grease and flour the tins. Who wants to do that?? Papers work great and take less time.
I like to use an ice cream scoop to divide the dough.
Hmmm I only have 10 muffins. I though for sure I’d get a dozen…oh well.
Time to use the reserved topping. Sprinkle about a tablespoon on top of each muffin.
Place in a 400 degree oven and bake for 18-20 minutes.
When the muffins are golden brown or when a toothpick inserted into the middles comes out clean,
remove from the oven. You can eat them hot or cold. I don’t care.
Can you see the blackberry and juicy peach?
Blackberry Peach Lavender Muffins
Seasonal blackberries, peaches, and lavender in a buttery muffin with streusel topping.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 14 muffins
Calories 201 kcal
Ingredients
Topping:
- 1/3 cup firmly packed brown sugar
- 1 tablespoon flour
- 1 tablespoon butter softened to room temperature
- 1/2 teaspoon ground cinnamon
Muffins:
- 1/2 cup rolled oats
- 1/2 cup orange juice
- 1/2 cup light flavored olive oil
- 1 egg slightly beaten
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons dried lavender buds for culinary use
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup blackberries
- 1 medium peach peeled and coarsely chopped
Instructions
- Preheat the oven to 400 degrees. Line 12 muffin tins with paper or grease and flour them.
- To make the topping: In a small bowl, mix the brown sugar, flour, cinnamon and butter until crumbly. Set aside.
- To make the muffins: In a large bowl, mix the oats and orange juice. Stir in the oil and egg. Add the flour, sugar, lavender, baking powder, baking soda and salt. Mix well, Gently fold in the berries and chopped peach.
- Bake for 18 - 20 minutes or until lightly golden. cool on a wire rack for 10 minutes before removing from the pan. Whatever! I just pulled them out and ate them hot!
- Should make 10-12 muffins
Nutrition Facts
Blackberry Peach Lavender Muffins
Amount Per Serving
Calories 201 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 13mg 4%
Sodium 214mg 9%
Potassium 115mg 3%
Total Carbohydrates 27g 9%
Dietary Fiber 1g 4%
Sugars 14g
Protein 2g 4%
Vitamin A 2.2%
Vitamin C 8.3%
Calcium 2.7%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.
Beautiful. Can I make this with frozen blackberries (none around here yet, and I'd like to make them for Mother's Day)?
I have never tried frozen blackberries. I have used frozen peaches without any trouble. I only worry about the juices from frozen berries. If it were me, I would thaw the berries first then fold them in. Let me know if this works. 🙁 sorry I'm not more help.
can i take out OAT OR what can i use instead?
Greetings from turkey
Hello in Turkey. You can take out the oats and substitute with 1/2 cup coconut or add 1/4 cup more flour. I think that should so the trick. If you have any other form of grain, quinoa, flax, chia seeds, etc. I hope this helps
BEFORE YOUR REPLY I added sesame SEEDS INSTEAD 🙂 it WORKED i guess. Total result was very SURPRISING AND DELIGHTFUL for an adult but it’s not a FAVORITE for KIDS. That’s for sure BECause i TRIED on 4 KIDS and none of them eat it 🙂 thank you so much, i love Your RECIPES and follow from MILES AWAY.
I’m so glad the sesame seeds worded. When my kids were younger, they didn’t love stuff especially fruit in their muffins. Thanks for replying back.