There was a summer baby shower I went to years ago that served these delicate little cupcakes with a hint of lavender and bursts of juicy blueberries — and I still remember how dreamy they tasted. I knew I had to recreate them, but with a simple, wholesome twist. This version is made with almond flour, sweetened with honey, and it’s honestly one of the prettiest little treats you can bake  perfect for brunches, birthdays, or just a Tuesday pick-me-up.

Ingredients:

For the Cupcakes:

• 2 cups almond flour

• 1 tsp baking soda

• ¼ tsp sea salt

• 3 large eggs

• ⅓ cup honey or maple syrup

• ¼ cup coconut oil, melted

• 1 tsp vanilla extract

• 1 tbsp lemon juice

• 1 tsp dried culinary lavender (crushed slightly)

• ¾ cup fresh or frozen blueberries (don’t thaw if frozen)

Optional Honey-Lavender Frosting:

• ½ cup plain Greek yogurt or dairy-free coconut yogurt

• 1 tbsp honey

• ½ tsp crushed lavender (optional)

• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. Mix dry ingredients: In a large bowl, whisk together almond flour, baking soda, sea salt, and lavender.

3. Combine wet ingredients: In another bowl, mix eggs, honey, melted coconut oil, vanilla, and lemon juice until smooth.

4. Combine and fold: Stir the wet mixture into the dry. Gently fold in the blueberries.

5. Scoop and bake: Divide batter evenly among the cupcake liners. Bake for 18–22 minutes or until the tops are golden and a toothpick comes out clean.

6. Cool and frost: Let cool completely. Mix frosting ingredients and spoon a dollop on top, or leave them plain for a lighter treat!

Sarah’s Tips:

• Frozen blueberries: Toss in a little almond flour before folding in to prevent color bleed.

• Lavender too strong? Use just ½ tsp the first time, or omit from the frosting and leave it in the cupcakes only.

• Dairy-free? Sub the yogurt frosting with whipped coconut cream — just as dreamy!

Nutrition (Per Cupcake – with yogurt frosting):

• Calories: 165

• Carbohydrates: 11g

• Sugars: 8g

• Protein: 5g

• Fat: 12g

• Fiber: 2g