Blueberry Lavender Muffins

This is one of those recipes where you really can use whatever you have on hand (aka my kind of no-fuss cooking!) You can use any plain flour, gluten-free, whatever floats your boat. Whatever sugar works too. Apple sauce is just a nicer alternative to vegetable oil and you could use frozen raspberries if you prefer. Flexy isn’t it?

Oh, it’s definitely more ‘cakey’ then a traditional muffin, which definitely isn’t a bad thing!

  • 2 cups white Spelt flour
  • 2 tsp baking powder
  • ¾ cup coconut sugar
  • 1 cup (240g) Greek yoghurt
  • 2 eggs
  • 2 drops doTERRA Lavender essential oil (I used 3 as I’m used to the taste)
  • 2 tsp pure vanilla extract
  • 1/3 cup apple sauce
  • 1½ cups frozen blueberries
  1. Preheat oven to 180ºC (360ºF). Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.
  2. In a separate bowl, combine the yoghurt, eggs, essential oil, vanilla and apple sauce. Whisk together.
  3. Stir through the flour mixture until just combined. Carefully fold in the blueberries and scoop into 2 x 6-hole muffin tins. Bake for 20-25 minutes minutes or until cooked when tested with a skewer.

Lemon Cream Cheese Frosting

  1. Stir with a fork until well combined and top each cooled muffin with about 1 Tbsp of frosting.

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