Lavender blueberry muffins

1 cup (240 ml)of milk                                                                                                                      1 cup (80g)of rolled oats
1 1/4 cup(156g) of all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup(115g) of melted butter cooled to room temperature 1/2 cup of honey or sweetener of your choice
1 large egg room temperature
1/2 tsp of vanilla extract
1 tsp of Mohr Lavender Please lavender extract
2 tsp of *ground lavender buds or chopped lavender buds

1 cup of fresh or** frozen blueberries 

Combine the milk and oats and set aside for 20min. Melt the butter.
Preheat the oven to 425F. Spray 12 count muffin pan with non-stick spray or use cupcake liners.

Whisk all the dry ingredients together in a large bowl. Whisk all the the wet ingredients in a medium bowl. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats and leftover milk if any. Add the blueberries fold everything together until just combined. Spoon batter into the liners, filling them to the top. Bake for 5 min. at 425F, then reduce the heat to 350F bake for an additional 5-8 min. or until a toothpick inserted comes out clean. Allow muffins to cool for 5 min. before transferring to a wire rack.

* to make ground lavender you can use an electric spice or coffee grinder. Clean  before and after by grinding 1 TBSP of dry white rice.

** If using frozen blueberries, do not thaw and reduce milk 3/4 cup(180 ml).





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