1 cup sugar
3 teaspoons lavender buds (you can buy them at Whole Foods or here)
1/2 cup vegetable oil
1 cup yogurt
zest of 3 lemons
2 3/4 cups cake flour (I only had 1 cup cake flour, so the rest I used all purpose)
1 teaspoon baking soda
2 teaspoons baking powder
heavy pinch salt
1 cup fresh blueberries
Preheat oven to 380 degrees. Lightly grease a muffin tin (or use paper liners).
In a food processor or mini chopper, pulse sugar and lavender buds together until buds are crushed and dispersed throughout the sugar.
In a separate bowl, whisk together lavender infused sugar, oil, egg, and yogurt and lemon zest. Add the dry ingredients. Stir just until dry ingredients are incorporated, and fold in blueberries.
Fill muffin cups 3/4 full (using an ice cream scoop works great to ensure each muffin is the same size...and to save on the mess a bit!).
Place muffins in the oven to bake and increase oven temperature to 400 degrees. Bake for 15-18 minutes for mini muffins and 20 to 25 minutes for larger muffins, rotating pan halfway through.
Remove from heat and turn over and out, to cool completely. Serve immediately or store in an airtight container.
Makes 12 huge muffins.