Blueberry Crumb Muffins

Place all streusel ingredients in a medium bowl and rub together with your fingertips until crumbs form. Refrigerate.

Line a 12-cup muffin tin with paper liners. Preheat oven to 425°F (yes, really).

Whisk together all wet ingredients for the muffins. Set aside.

Rub the chopped lavender into the sugar in a separate large bowl, then whisk with remaining dry ingredients.

Fold the wet ingredients into the dry ingredients until just combined; a few lumps are fine. (I generally try to not add more than 20 strokes, but that might just be part of my OCD tendencies.)

Fold the blueberries into the batter and evenly divide between muffin cups (this is ridiculously easy with a cookie scoop, I wish I had found out about this roughly 26 years ago). Sprinkle the muffin batter with the chilled streusel, then reduce the oven temperature to 400°F.

Place the muffin tin on a lined baking sheet (in case any dripping occurs) and bake the muffins for 10 minutes. Reduce heat to 360°F and finish baking for around 15 minutes or until a toothpick comes out clean.

Cool in the muffin tin for 5 minutes, then remove on a wire rack to cool completely.