1/2 cup sugar
1/4 cup butter or margarine, softened
1 cup sour cream
2 teaspoons ground, dried culinary lavender buds
1 large egg
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt1 cup fresh or frozen blueberries (unthawed)
Grind lavender in a coffee grinder before measuring. Preheat oven to 375°. Beat sugar and butter in large bowl until well blended. Stir in sour cream, lavender and egg. In a separate bowl, combine flour, baking soda and salt. Blend flour mixture into sour cream mixture just until moistened. Fold in blueberries. Spoon batter into 12 greased muffin cups. Bake 20-25 minutes or until done. Cool 5 minutes in pan; then remove to wire rack.
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