• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Breakfast / Blackberry Peach Lavender Muffins

Blackberry Peach Lavender Muffins

September 8, 2011 Updated July 23, 2018 6 Comments

92shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
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?
5 from 1 vote
Print

Blackberry Peach Lavender Muffins

Seasonal blackberries, peaches, and lavender in a buttery muffin with streusel topping. 

Course Breads, Breakfast, Snack
Cuisine American
Keyword blackberry lavender muffins, muffins
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

  1. Preheat the oven to 400 degrees.  Line 12 muffin tins with paper or grease and flour them.
  2. To make the topping:  In a small bowl, mix the brown sugar, flour, cinnamon and butter until crumbly.  Set aside.
  3. 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.
  4. 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!
  5. Should make 10-12 muffins
Nutrition Facts
Blackberry Peach Lavender Muffins
Amount Per Serving
Calories 201 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Cholesterol 13mg4%
Sodium 214mg9%
Potassium 115mg3%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 110IU2%
Vitamin C 6.8mg8%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Breakfast Tagged With: blackberries, Lavender, Muffins, Peaches

Previous Post: « Cookies & Milk
Next Post: Chocolate Layer Cake with Raspberry Buttercream »

Reader Interactions

Comments

  1. Demet says

    September 12, 2018 at 9:34 am

    5 stars
    can i take out OAT OR what can i use instead?
    Greetings from turkey

    Reply
    • Janet Barton says

      September 12, 2018 at 2:51 pm

      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

      Reply
      • Demet says

        September 12, 2018 at 3:19 pm

        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.

        Reply
        • Janet Barton says

          September 13, 2018 at 2:11 am

          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.

          Reply
  2. Rose Whisperer says

    May 9, 2012 at 1:46 pm

    Beautiful. Can I make this with frozen blackberries (none around here yet, and I'd like to make them for Mother's Day)?

    Reply
    • Janet@simplysogood says

      May 9, 2012 at 9:43 pm

      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.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade
  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream
  • California veggie sandwich with fresh herb mayo California Veggie Sandwich with Fresh Herb Mayo
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Cheddar Cheese Rolls arranged on a plate Cheddar Cheese Rolls
  • vanilla and chocolate party cakes for kids Vanilla and Chocolate Party Cakes for Kids
  • Several chocolate drop cookies on white background Chocolate Drop Cookies
  • Artisan No-knead Bread
  • chocolate cupcake with strawberry icing with whole strawberry on top Strawberry Swiss Meringue Buttercream

Subscribe to our email list for exclusive tips and recipes

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Latest on Instagram

simplysogood

Mini Cadbury eggs are my Easter addiction so why n Mini Cadbury eggs are my Easter addiction so why not toss a handful into this amazing malted milk chocolate ice cream?🍦Heavenly milk chocolate ice cream is just six ingredients away 👉🏼 click the link in my bio!
Speaking of Orange Rolls... here is another recipe Speaking of Orange Rolls... here is another recipe you could try this Easter weekend!! 🍊These buttery gooey orange rolls are so easy to make — Just mix the dough in the evening and refrigerate overnight! The next morning roll, shape, and bake, DEVOUR!
Springtime and citrus go so well together don’t Springtime and citrus go so well together don’t you think!? 🍊 The fresh orange zest in the glaze brightens up these typical butterflake rolls — You’re going to love them! Click the link in my bio to read through these helpful tips that will make your orange-glazed butterflake rolls a melt-in-your-mouth success!
Nothing says Easter weekend more than Carrot Cake Nothing says Easter weekend more than Carrot Cake 🥕🍰 This family recipe is filled with pineapple, coconut, and walnuts making this cake incredibly moist and flavorful! I topped the cake with a honey-sweetened cream cheese icing for the win!
How cute are these little French shortbread Miffy How cute are these little French shortbread Miffy Petit Beurre cookies?🐰This simple little cookie, not too sweet not too rich, melts in your mouth — perfect for an Easter basket treat!
Try to resist slicing this delicate Easter bread b Try to resist slicing this delicate Easter bread before it has completely cooled! This no-knead brioche dough makes this chocolate and pecan swirled Easter bread so simple to make! Oh! And if by chance you have leftovers, try making Easter bread french toast!
I love creating food with seasonal foods and with I love creating food with seasonal foods and with what I can find growing in my garden and around my yard 💜This kale bowl, marinated beets, fruit, and pansies has easily become my favorite salad bowl! It’s loaded with flavors and nutrition.
It IS possible to have an extremely moist Banana N It IS possible to have an extremely moist Banana Nut Bread while using whole wheat flour! 🍞🍌 I add applesauce and avocado oil so the banana bread bakes up moist and retains the nutty flavor of whole grains!
My family’s goal for March is to get in those gr My family’s goal for March is to get in those greens!! This Quinoa Stuffed Avocado Makes a perfect lunch 🥑 The quinoa and kale stay fresh in the refrigerator for a few days, so I just make a big batch to eat from throughout the week! Just need to slice an avocado!
Load More... Follow on Instagram


Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo BLOGHER Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2021 Janet Barton
Privacy Policy