Instructions

• Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick cooking spray or line with muffin liners.

To Make the Streusel

• In a bowl, whisk together the flour, sugar and cinnamon. Add the butter and mix it into the dry ingredients, then use your hands to bring the streusel together until it resembles the texture of sand. I take pieces of it and squeeze together.

To Make the Muffins

• In a large bowl, whisk together the flour, baking powder, soda and salt.      
• In the bowl of your electric mixer, beat together the butter, lavender, and sugar until fluffy, about 5 minutes, scraping down the bowl when needed. Add the eggs, one at a time, and beat until combined. Add the vanilla. Stir in the yogurt just until it is incorporated in, being careful not to over-mix. It is fine to have a few streaks of yogurt at this stage.
• Add the wet ingredients to the dry ingredients. Stir the mixture together, just until the wet and dry ingredients are combined. The batter will be very thick. Fold in the blueberries until they are evenly distributed.
• Fill the muffin tins with about 1 ½ tablespoons of the batter (I use a medium cookie scoop for this and it works so well!). Press down the batter with a spoon or your fingers so it covers the bottom of the cup, then sprinkle some of the streusel on top. Top the streusel with the remaining batter to make the muffin about 2/3 full. I filled my muffins higher than this, which created the muffin top you see here. If you want that, fill the cups with a bit more batter. Top the batter with what is left of the streusel, gently pressing the crumbs into the batter so they stay on the muffins.
• Bake the muffins for 20 to 25 minutes, until the tops are set and a toothpick inserted to the center comes out clean. Remove them from the oven and let cool completely before removing from the pan.