Lavender And Fresh Blueberry Muffins

• 3/4 cup raw sugar
• 3 cups unbleached all-purpose flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 1/4 cups whole milk
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest, finely grated
• 1 teaspoon dried lavender, crushed using a pestle and mortar (or 1 tablespoon fresh lavender, finely minced)
• 3 large eggs, beaten
• 1 cup fresh blueberries (if using frozen blueberries, thaw first) or 1 cup frozen blueberries (if using frozen blueberries, thaw first)

1. Preheat oven to 375 F degrees.
2. Combine the first four dry ingredients in a large mixing bowl.
3. In a separate bowl, combine the lemon juice with milk and let stand for 5 minutes.
4. Add the rest of the wet ingredients including the lemon zest, lavender and blueberries to the milk/lemon juice mixture.
5. Gradually stir wet ingredients into the dry ingredients until all dry ingredients are moistened. DO NOT overstir.
6. Bake 25-30 minutes. Cool completely before removing from pan.
7. Makes 12 muffins.

sugar, flour, baking powder, salt, vegetable oil, milk, lemon juice, lemon zest, dried lavender, eggs, fresh blueberries

Taken from www.food.com/recipe/lavender-and-fresh-blueberry-muffins-156989 (may not work)