- Hide menu

Blueberry Lavender Muffins

LoadingFavoriteAdd to favorites

 raw vegan gluten free Blueberry Lavender Muffins in an old fashion muffin pan

~ raw, vegan, gluten-free ~

These muffins won the blue ribbon at the Imaginary State Fair this year.

We all know what the star ingredient is when it comes to blueberry muffins… it’s the blueberries!  Plump, juicy, and sweet, with vibrant colors ranging from deep purple-blue to blue-black and highlighted by a silvery sheen called the bloom. Blueberries are one of the greatest treasures that have ever happened to muffins.

When the blueberry season is in full production, I almost find it sacrilege drowning them in recipes that disguise their plump, juicy and sweet taste.  So when it comes to using blueberries in raw muffins, I like to use dried blueberries.

Not only are they sturdier, holding up to the denser cake-like batter… dried blueberries have a more intense blueberry flavor and sweetness that works perfectly in this type of recipe.

These muffins are built upon a strong foundation of good-morning-cozy-up-to-the-fire oat flavor, supported with the buttery goodness of macadamia nuts, and generously filled with the perfect amount of a sweet burst of blueberries.  All rounded out with a gentle note of lavender.

I want to mention again that I added macadamia nuts to this recipe.  They are full of antioxidants, monounsaturated fats, and have a rich, buttery flavor.  Wish to skip them?  Go ahead, but you will also be skipping out on what helps to develop the overall flavor that won the blue ribbon Imaginary State Fair this year! :)

 raw vegan gluten free Blueberry Lavender Muffins with dried lavender in the background Ingredients:

Yields: 10 (1/3 cup) muffins


  1. In a food processor, fitted with the “S” blade, combine the oats, macadamia nuts, ground flax, coconut crystals, cinnamon, salt, and lavender.  Process for about 10 seconds, mixing all the dry ingredients together.
  2. Add the maple syrup, and bananas and process again until everything is well mixed.
  3. Toss in the blueberries and pulse it all together.
  4. Line each muffin cavity with two liners.  I find two are better than one with raw muffins due to the oils from the nuts, etc.
  5. Measure out 1/3 cup of batter and roll it into a ball in the palm of your hands.
  6. Drop into the cupcake liner and gently press down into shape. Don’t flatten the top; the dome-shaped top will give it that cooked appearance.
  7. Place the muffins/liners on the mesh sheet that comes with the dehydrator and dry at 145 degrees (F)  for 1 hour, reduce to 115 degrees (F) and continue to dry for 5-6 hours. Long enough for a crust to form on the outside but the inside still remains moist.
  8. Store leftovers in the fridge in an airtight container for 5-7 days.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients, it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

 over head view of Blueberry Lavender Muffins with an antique mixer

over head view of raw vegan gluten free Blueberry Lavender Muffins

close up of raw vegan gluten free Blueberry Lavender Muffins

looking inside of raw vegan gluten free Blueberry Lavender Muffins

35 thoughts on “Blueberry Lavender Muffins

  1. Andrea A says:

    Hi Amie Sue, These muffins are another work of art! I love lavender & can’t wait to try them. But as in past recipes where you use oats, I can’t eat oats at all & must substitute soaked, dehydrated buckwheat groats. My question is: should the amount of groats used be equal to the amount of oats in the original recipe? (i.e., 2-1/2 C groats = 2-1/2 C oats). Or do I need more or less groats to equal the quantity of oats you specify, in order for the muffins to come out the same? Thanks & have a great day!

    • amie-sue says:

      Good evening Andrea,

      I would use 2 1/2 of soaked buckwheat which is roughly about 1 1/4 cup dry. It tends to double in size. But just make sure you end up with 2 1/2 cups soaked for the recipe. Please let me know how it turns out. :) Blessings, amie sue

    • orlene says:

      is that oats groats that have been soaked then dehydrated.
      Thank You

      • amie-sue says:

        Hello Orlene,

        I didn’t use oat groats, they were rolled oats. You can soak and dehydrate them first if you want to reduce the phytic acids, making them easier to digest. :) Have a great day, amie sue

  2. Sweet Faery says:

    Oh my God, I sooo wanna try them. They are beautiful, Amie Sue, thank you for sharing! <3

  3. Sylvie says:

    Hi, can i take fresh blueberries?…. Have a great day !

    • amie-sue says:

      You can sure try Sylvie, I liked using dried ones for the texture and more concentrated flavors. Let me know if you do and how it turned out. :) amie sue

  4. Erin says:

    You are inspiring me to get a dehydrator :-) these look fabulous!

  5. kate says:

    Hi, Amie Sue. are you using dried or fresh lavender here?
    The fall lavender is blooming in some places, so thought I would ask….k

  6. Grace says:

    You are brilliant Amie-Sue !

  7. Steph says:

    Thank you Amie Sue! I really appreciate your recipes and could honestly use some muffins right now! A little comfort food.

  8. Christina says:

    I am new to the raw thing so do I soak the oats and Mac nuts overnight then rinse pat dry and dehydrate? About how long does that take?
    Can I do them at the same time or do the nuts dry faster than the oats?
    Thanks, C~

    • amie-sue says:

      Hello Christina,

      I provided links next to each ingredients (oats and macs) that explain the soak and drying process. The oats will dry much quicker. It would be good for you to read through those so you have a clear understanding. :) I am in the habit of keeping soaked and dehydrated nuts, seeds, oats, etc on hand. That way when inspiration hits me, I am good to go. Let me know if you have any more questions after reading through the information I shared within the recipe. Blessings! amie sue

  9. Candette says:

    I thought to be considered “raw” that you cannot set the dehydrator above 118 degrees?

  10. Hi Amie Sue! says:

    Hi Amie Sue, could I use frozen bananas for this recipe? hehe, I need to get rid of some of them….

    • amie-sue says:

      Hmm, well the texture will be different… thawed bananas get a little, umm, slimy. hehe I would use fresh if possible. Use those frozen bananas for banana ice cream for you big dinner plans this weekend? :) amie sue

  11. Hi Amie Sue! says:

    Hi Amie Sue,

    Thanks, that makes sense about the sliminess. Maybe I will make your pecan cheesecake or something….ah, the possibilities are endless. :)

    • amie-sue says:

      Endless is right… that is what I love about raw foods… so much fresh flavor and nutrient. :) I hope your party goes well, keep me posted. amie sue

  12. MASilvestri says:

    Hi there! I’ve had this recipe bookmarked since I started on this website. The ingredients are mostly assembled (waiting for nuts to soak and dehydrate). One question – about how many muffins does this make? I don’t have any muffin tins and I need to know how many to purchase. Thanks and thanks again for all the inspiration. -MA

    • amie-sue says:

      Good evening :) It says right in the recipe: Yields: 10 (1/3 cup) muffins.

      This can always vary, depending on how big or small you want them. :)

      Keep me posted on how it goes. Blessings, amie sue

      • MASilvestri says:

        Yeesh- there it is, right at the top! I looked up and down this recipe I don’t know how many times. Thank you. It’s tomorrow’s playtime!
        xoxo – MA

        • amie-sue says:

          It’s all good. I do the same thing too when I am looking for something in particular. hehe Enjoy the day in the kitchen…sending you apron string blessings, amie sue :)

Leave a Reply

Your email address will not be published. Required fields are marked *