Blueberry and Lavender Muffins

A simple treat that can be made in advance ready for a weekend sleepover.
Lavender can be used in both sweet and savory dishes and here it adds a lovely fragrance and makes for a twist on this breakfast classic.

2 c gluten-free flour blend
1 tsp baking powder
1 tbsp vanilla extract
3 eggs
4 tbsp honey
1 c blueberries
1 tbsp dried lavender

1. Preheat the oven to 350 F.

2. Sift the flour and baking powder into a bowl.

3. Beat in the rest of the ingredients except the blueberries and lavender until it is a smooth dough. Fold in the blueberries and lavender.

4. Fill a 12-hole cupcake tray with cases and spoon the mixture into them, evenly.

5. Bake for 20-25 minutes until golden brown on top and a skewer comes out of
the middle clean.

Makes twelve muffins.
Each muffin has 116 calories.

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