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These are the finished baked goods—five individual blueberry lavender coffee cakes placed on a white plate. They're wrapped in rustic parchment muffin liners and topped with a golden, crumbly streusel topping that's caramelized in places. The vibrant blueberries have bubbled up through the top, creating a beautiful contrast against the golden brown topping.
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Blueberry Lavender Coffee Cakes

Tender, fragrant blueberry lavender coffee cake muffins bursting with fresh fruit and floral notes, layered with a luscious homemade blueberry lavender compote and topped with a buttery cinnamon streusel. Perfectly cozy and lightly sweetened with natural ingredients, these muffins make every morning feel like a magical escape to a whimsical woodland tavern.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, breads, Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry, breakfast, cinnamon, coffee cake, lavender, vanilla
Servings: 10 servings

Equipment

  • 1 muffin tin
  • parchment paper or muffin liners
  • 2 mixing bowls for wet and dry ingredients
  • 1 small saucepan for compote
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • measuring cups and spoons
  • fork for mashing banana

Ingredients

Muffin Ingredients

  • 1 ripe banana mashed
  • 2 eggs room temperature
  • ¼ cup melted coconut oil or butter
  • ¼ cup maple syrup
  • ¼ cup plain greek yogurt
  • 2 tsp vanilla extract
  • 1 ¾ cup almond flour
  • ¾ cup oat flour ie: blended oats
  • ¼ cup brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp celtic sea salt
  • 1 tsp ground cinnamon

Blueberry Lavender Compote

  • 1 ¼ cup blueberries fresh or frozen
  • 1 tbsp maple syrup or brown sugar
  • 1 tsp dried culinary lavender
  • 1 tsp lemon juice
  • 2 tbsp water
  • 1 tsp cornstarch

Cinnamon Streusel Topping

  • ½ cup almond flour
  • 2 tbsp maple syrup or brown sugar
  • ½ tsp ground cinnamon
  • 2 tbsp melted coconut oil or butter
  • 1 pinch celtic sea salt

Instructions

  • Whisk mashed banana, eggs, maple syrup, yogurt, oil and vanilla in one bowl. In a separate bowl, mix dry ingredients. Gradually combine wet and dry, then fold in blueberries.
  • In a saucepan over medium heat, simmer blueberries, lavender, maple syrup, lemon and water until thick and jammy. Stir in cornstarch and cook for 1-2 more minutes, then let cool.
  • Line muffin pan with tins or parchment paper. Fill muffin cups halfway with the batter, then add a spoonful of the compote and top with the streusel.
  • Bake at 350F for around 20 minutes, or until golden and a toothpick comes out clean. Cool before serving and enjoy!