Blueberry-Lavender Crackle Muffins

Preheat oven to 400 degrees F.

Lightly grease a 12-count muffin tin with olive oil, both inside the cups and along the outer rim (muffins are big and will puff up over the top of the rim)

In a bowl whisk the first four dry ingredients. Stir the blueberries directly into the dry mixture – the flour will keep them from sticking together and also help them stay suspended in the batter while cooking (rather than sinking to the bottom). Next stir in the lavender, then set the bowl aside.

In a separate mixing bowl, combine olive oil, milk, and eggs, and gently beat to combine well.

Pour wet mixture into the flour mixture and fold well, removing all dry lumps. Batter should be fairly thick.

Drop spoonfuls of batter into muffin tin cups, filling to just-slightly under the rim.

For lavender sugar, mix all three ingredients until well incorporated. Sprinkle about teaspoon of the sugar onto the batter in each muffin cup.

Bake for approximately 20-22 minutes, until tops of muffins lightly spring back and tops are slightly golden. Let cool approximately 10 minutes before removing from tin.