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It’s only now, right at the end of berry season here in the Pacific Northwest, that I’ve gotten this recipe to where I want it. For some reason, The Joy of Cooking‘s whole-wheat-muffin base recipe only called for 2 tablespoons of butter when the non-whole-wheat recipe calls for 4-8. Trust me, you need that “extra” butter.

Japan notes: Muffins are lovely to make in a moven/oven range. Blueberries tend to be in season in June-July, and culinary lavender can be purchased in Japan, though where you get it may depend on where you live. I found some at Ikeda Herb Center in Nagano and Nunobiki Herb Garden (English, 日本語) in Kobe, and a friend gave me some from Meidi-ya in Kyoto. If you don’t live near a place that grows lavender, you might try a gourmet grocery or import store, or online. Lavender meant for cooking may be referred to as dried lavender (kansô rabendâ, 乾燥ラベンダー ) or culinary lavender (ryôriyô no rabendâ, 料理用のラベンダー ).

Whole-Wheat Blueberry-Lavender Muffins

Based on “Whole Wheat Muffins,” The Joy of Cooking, p. 635.

Time: ~30-40 minutes
Prep time: 10 minutes
Cooking time: 20-25 minutes

Yield: 12 muffins

Ingredients
Dry Ingredients

• 1 2/3 cups (200 g) whole wheat pastry flour (okashiyô no komugiko,お菓子の小麦粉)
• 1 cup (125 g) all-purpose flour
• 2 tsp baking powder (jûsô, 重曹)
• 1 tsp salt (shio, 塩 )
• 3 tsp culinary lavender (see note above)

Wet Ingredients

• 1 large egg (tamago, 卵)
• 1 1/4 cups (295 mL) milk (gyûnyû, 牛乳)
• 1/4 cup (60 mL) honey (hachimitsu, ハチミツ, 蜂蜜)
• 8 TBSP (1 stick – 1/2 cup – 115 g) unsalted butter, melted (muen batâ, 無塩バター), OR 1/2 cup (118 mL) vegetable oil (sarada oiru, サラダオイル）
• Zest of one large lemon (remon, レモン)

Also:

• 1 cup (150 g – 5.2 oz) of fresh blueberries

Equipment

• A muffin tin (mafin kata, マフィン型) or silicon muffin cups (mafin kappu, マフィンカップ)
• Zester or grater (oroshigane, おろし金)

Procedure
1. Preheat oven to 400º F (200º C) and grease 12 muffin tin/cups.
2. Mix the dry ingredients in a large bowl.
3. Beat wet ingredients in a small bowl.
4. Add wet ingredients into dry ingredients; beat together with a few quick strokes. Before dry ingredients are completely combined, add blueberries.
5. Divide batter evenly between muffin cups.
6. Bake for 20-25 minutes or until a tester comes out clean. Serve hot or room-temperature. Store in airtight container; refrigerate in warmer months; good for about 3 days.