These muffins are some of the best I've ever tasted. The lavender gives the flavor a slightly fresher taste, bringing out the vibrancy of the blueberries. You've got to try it! Serve warm with soft butter, if desired.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.

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  • Combine all-purpose flour, whole-wheat flour, sugar, baking powder, lavender, and salt together in a bowl. Mix bananas, milk, canola oil, and egg together in a separate bowl. Add banana mixture to flour mixture; stir until just combined. Fold in blueberries. Spoon batter into prepared muffin tin.

  • Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before transferring to a wire rack.

Nutrition Facts

204.5 calories; protein 3.3g 7% DV; carbohydrates 37.1g 12% DV; fat 5.6g 9% DV; cholesterol 15.9mg 5% DV; sodium 141.9mg 6% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2013
These are INCREDIBLE. They made my house smell like lavender while they were baking! I'll be hinting that I want for these for my Mother's Day breakfast........The muffin cups will be almost full but don't let that scare you--the recipe is perfect instructions are perfect just make sure you like lavender if you make these. The taste is not overpowering but you can tell that it's there (and I love it!). Thank you for sharing such a delightful recipe!! Read More
(16)

Most helpful critical review

Rating: 3 stars
08/05/2017
These were a bit sweet for me. I will use only 3/4 of the sugar, if I make it again. Otherwise, an excellent use for my leftover bananas, and lavender! I used frozen berries, btw, and it worked perfectly. Read More
(2)
47 Ratings
  • 5 star values: 37
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/06/2013
These are INCREDIBLE. They made my house smell like lavender while they were baking! I'll be hinting that I want for these for my Mother's Day breakfast........The muffin cups will be almost full but don't let that scare you--the recipe is perfect instructions are perfect just make sure you like lavender if you make these. The taste is not overpowering but you can tell that it's there (and I love it!). Thank you for sharing such a delightful recipe!! Read More
(16)
Rating: 5 stars
01/30/2013
We absolutely LOVED these muffins! They have everything in them we like; Blueberries bananas and just a hint of lavendar. And yet they are not dense and heavy. I made them per the recipe with no changes except my blueberries were from my freezer and I added them frozen. Also I used a corn oil/canola oil blend. I will make again for sure! This recipe is a keeper. Read More
(9)
Rating: 5 stars
10/14/2012
I made this true to the recipe and they are perfect. Very moist with just the right amount of lavender. My 4 little girls love them! Read More
(4)
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Rating: 5 stars
04/01/2014
Wishing I had more overripe bananas to use! These are absolutely delicious! I varied the recipe only slightly: 1) Used 3/4 cup of sugar instead of 1 cup since the fruit adds plenty of sweetness 2) Subbed out 1/2 the oil and used unsweetened applesauce instead 3) added a tiny dash of vanilla. These muffins did not have a strong banana flavor so if you're looking for that you may need to adjust the quantity of banana. I prefer it with only mild banana flavor though and thought the blueberry and lavender added such a nice fresh touch. Read More
(4)
Rating: 4 stars
12/29/2014
Very nice. The lavender is noticeable but hubs still liked the muffins. I wasn't sure he would....however it gives a subtle flavor. without the lavender I'd definitely add vanilla or cinnamon but with it was rather lovely. The muffins do not overfill rise nicely and are a tad dense but are nice little muffins for breakfast or a snack. Thanks for the recipe! Read More
(3)
Rating: 3 stars
08/05/2017
These were a bit sweet for me. I will use only 3/4 of the sugar, if I make it again. Otherwise, an excellent use for my leftover bananas, and lavender! I used frozen berries, btw, and it worked perfectly. Read More
(2)
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Rating: 5 stars
02/22/2013
These are so moist and yummy! I only made a couple of changes reduced sugar to 3/4 cup substituted applesauce for oil and upped the blueberries to 1 1/2 cups!! Thank you for sharing this amazing recipe! I also used frozen berries and thawed bananas that I had previously frozen for smoothies. Linda from Cedar Hills Ut Read More
(2)
Rating: 4 stars
07/14/2014
I didn't add lavender. I was looking for a good banana blueberry muffin recipe and decided to try this one despite the call for lavender which I didn't have. My boyfriend eats two at a time. My kids ate 'em. They were good and I liked them. I didn't think they were very moist and thought they were pretty dense. But I also just realized that I doubled the recipe and didn't double the banana count.:/ Although I thought the banana flavor was strong enough using two bananas. I cook but don't bake enough to know whether or not that would've affected the moisture and density. Read More
(1)
Rating: 5 stars
08/11/2013
Half of my family is lactose intolerant so I use unsweetened almond milk in place of regular milk but besides that I stick to the recipes if I rate them. This recipe deserves all five stars moist tasty the three flavors are a wonderful compliment to each other. I have played with the recipe for fun and found many wonderful variations of this one so if you need to make a change here of there this recipe is very forgiving and should still come out great. Thank you Suzanne for this wonderful great and unique take on blueberry muffins. They are perfect!!! We eat these a few times a month and will continue to. Read More
(1)