- Hey guys.
Today we're making some blueberry, lemon muffins
with a touch of lavender.
This'll be really good, super easy and these blueberries
are gonna like burst in your mouth.
It's gonna be great.
Let's get started.
Okay our first step is to get 300 grams
or two and a half cups of all purpose flour.
Just gonna pop that in there.
Perfect.
One teaspoon of salt.
And one and a half teaspoons of baking powder.
Let's give it a good whisk, and then we'll set it aside.
For the wet ingredients,
we're gonna add half a cup of melted butter
into like a medium sized bowl.
One cup of warm milk.
(whisk whisking)
And three quarters of a cup of granulated sugar.
Give it a good whisk
just to get everything kind of melted together.
Add a teaspoon of vanilla.
That smells great.
The zest of a lemon.
You can always add more or less lemon zest.
I love lemon zest, so I go strong.
Now we'll whisk in two room temperature eggs.
One.
Two.
(eggshell cracking)
(whisk whisking)
Quarter cup of fresh lemon juice.
Just make sure it's strained.
(liquid dripping)
This gives a lot of acid for that baking powder to react to.
So, it's a nice rising agent.
Half a teaspoon of culinary lavender.
I love the aroma it gives.
Just don't use too much
cause it can be overpowering.
Whisk together.
(sniffs)
Great.
Okay now time to combine.
Before I add the wet ingredients into the dry,
I'm gonna take a tablespoon of the dry and set it aside.
You'll find out what this is for later.
Now let's just whisk it in.
You could use a standing mixer if you wanted to but,
I'm going old school.
And just whisk until combined.
You could even go until a little bit under combined,
because we have to fold the blueberries in.
I'm gonna add in my tablespoon of dry mixture
and just give the blueberries a nice shake, to coat them.
Now I have blueberries that are coated
in a little bit of flour.
That's gonna prevent them from all sinking to the bottom.
It's like a little bit of an air pocket.
And just fold to combine.
Gorgeous.
Transfer the batter into a buttered muffin tin
using an ice cream scooper or just use a spoon.
Bake it 375 for about 15 to 20 minutes
or until the centers are springy and set.
To make the blueberry reduction,
you're gonna simmer one cup of blueberries,
a tablespoon of water,
a tablespoon of sugar,
and a tablespoon of fresh lemon juice.
The blueberry reduction will simmer for a few minutes.
Muddle it up with either the back of a spoon
or a muddler if you have one.
I just love that color.
So gorgeous.
So my reduction is done.
Now, it's time to strain it and let it cool
before we incorporate it into our glaze.
I love the color and the smell is amazing.
Push that through the strainer.
Oh my gosh, this is like the perfect bake for these muffins.
Look at this color.
Not burnt at all, beautiful, I'm so happy.
Okay, now we're gonna honor this beautiful muffin
with a nice glaze.
All that's gonna be is our powdered sugar
and the reduction we made.
You can eyeball this,
it's really just about the consistency
so add in as much as you'd like.
Great recipe. (laughs)
And then like a tablespoon at a time of the reduction.
Just be conservative with the liquid you add
because it's kinda like this nonsense until it's gloopy.
So you have very small window of adding liquid in
for the right consistency.
Also drizzle some lemon juice in there.
Just because the reduction you made is pretty thick.
So close.
We wanted this to gracefully fall off of our whisk.
(whisk whisking)
(bowl clanking)
Graceful, nice.
So, now we will be able to drizzle this over our muffins
and just have like a nice stream.
So, my muffins are arranged closer together.
Just wanna rake across them with the glaze
and let it all drizzle out.
Really organically, rustic.
It's a muffin, it can be imperfect.
(Cheerful music)
I feel like the only thing I need to do
is show you the inside of this muffin.
It is so moist, and the lavender, and the lemon zest,
and the blueberries all working together really nicely.
I hope you get to make this recipe.
Thanks for watching and don't forget to subscribe.