Lavender Blueberry Double Chocolate Muffins

• FOR THE CUPCAKES:
• 4 Yolks
• 2 Tablespoons Butter
• 1 cup Plus 2 Tablespoons Flour
• 14 Tablespoons Milk
• 12 Tablespoons Sugar
• 2 Tablespoons Cocoa
• 1 teaspoon Lemon Zest
• 1 drop Edible Lavender Oil
• 24 pieces Blueberries
• FOR THE GANACHE:
• 6 Tablespoons Heavy Cream
• 4 Tablespoons Chocolate, Melted
• FOR THE GARNISH:
• 24 pieces Blueberries
• Lavender Flowers

1. Prepare a muffin baking dish, inserting a paper cup in each hole. Sett the dish aside.
2. Preheat oven to 180u0b0C (356u0b0F).
3. In a medium-sized bowl, mix yolks and butter well. Add the rest of the ingredients (except blueberries) slowly and mix until smooth.
4. Fill the paper cups 2/3 full and insert 3 blueberries inside every cup by gently pressing them in with your finger so they do not sink to the bottom of the cup. Bake for 16 minutes or until an inserted toothpick comes out clean. Take the muffins out and let cool.
5. For the ganache, melt the chocolate in a microwave. In a small frying pan, heat the heavy cream. Do not boil it; just make it hot and take away from the heat.
6. Add melted chocolate into the cream and mix well. Spread ganache over the muffins. Garnish every muffin with 3 blueberries and some lavender flowers.

yolks, butter, flour, milk, sugar, cocoa, lemon zest, lavender oil, blueberries, ganache, heavy cream, chocolate, blueberries, lavender flowers

Taken from tastykitchen.com/recipes/desserts/lavender-blueberry-double-chocolate-muffins/ (may not work)