Lavender, Lemons, and Berries, Oh My

Got inspired again by the latest box of produce from Neighbor Farms CSA. Each box brings fresh new treats and the joy of figuring out what to use first. Delicious beets and their greens, crisp kale (perfect for Kale Chips), salad greens, Meyer lemons, basil, rosemary, sprigs of lavender, and more. If you've never signed up with a CSA before, do yourself a favor and seek out one in your area (one place to start is Local Harvest).

Lemon-Lavender-Blueberry Muffins

makes 12 muffins

3/4 C oat bran

3/4 C whole wheat pastry flour

3/4 C all-purpose flour

2 t baking powder

1 t baking soda

1/2 C sugar

1/2 C olive oil

2 eggs

3/4 C nonfat greek yogurt

1 T fresh lavender buds

2 T lemon juice

2 t lemon zest

1 t vanilla

1 C blueberries

Topping:

2 T sugar

1 t lemon zest

1. Preheat oven to 400°F.
2. Prepare muffin pan (baking cups or coat with cooking spray)
3. In large bowl, combine bran, both flours, baking powder, and baking soda.
4. In small bowl, whisk together 1/2 C sugar and olive oil. Whisk in eggs. Add yogurt, lavender, lemon juice, 2 t lemon zest, and vanilla. Mix well.
5. Fold yogurt mixture into flour mixture.
6. Gently fold blueberries into batter.
7. Divide batter among the muffin cups.
8. Combine remaining 2 T sugar and 1 t lemon zest. Sprinkle over the tops of the muffins.
9. Bake muffins until golden brown -- about 15 minutes.