Day: August 22, 2025

**Lavender-Infused Blueberry Muffins Recipe: A Delightful Twist on a Classic Treat**

Lavender-infused blueberry muffins offer a unique and aromatic twist on the traditional blueberry muffin, combining the sweet, juicy flavor of blueberries with the subtle floral notes of lavender. This delightful combination not only tantalizes the taste buds but also provides a sensory experience that is both calming and refreshing. Perfect for breakfast, brunch, or an afternoon snack, these muffins are sure to impress family and friends. Below is a step-by-step guide to creating these delicious treats.

**Ingredients:**

– 1 1/2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup milk
– 1 large egg
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup fresh or frozen blueberries
– 1 tablespoon dried culinary lavender
– 1 teaspoon vanilla extract
– Zest of 1 lemon (optional, for added flavor)

**Instructions:**

1. **Preheat the Oven:**
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.

2. **Prepare Lavender Sugar:**
In a small bowl, combine the granulated sugar and dried lavender. Use your fingers to gently crush the lavender into the sugar, releasing its essential oils and aroma. Set aside.

3. **Mix Dry Ingredients:**
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. If using lemon zest, add it to the dry ingredients for an extra citrusy kick.

4. **Combine Wet Ingredients:**
In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract until well combined.

5. **Create the Batter:**
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins.

6. **Fold in Blueberries:**
Gently fold the blueberries into the batter, ensuring they are evenly distributed. If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture.

7. **Fill the Muffin Tin:**
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

8. **Bake the Muffins:**
Sprinkle the lavender sugar evenly over the tops of the muffins. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. **Cool and Serve:**
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

**Tips for Success:**

– **Culinary Lavender:** Ensure you are using culinary-grade lavender, as some varieties may be too strong or not suitable for consumption.
– **Storage:** Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
– **Variations:** For a different flavor profile, consider adding a handful of chopped nuts or a sprinkle of cinnamon to the batter.

Lavender-infused blueberry muffins are a delightful way to elevate a classic recipe with a touch of elegance and sophistication. Whether enjoyed with a cup of tea or as a sweet treat on the go, these muffins are sure to become a favorite in your baking repertoire.

### 7-Day High Protein Diet Meal Plan for Maximum Nutrition

A high protein diet can effectively aid in muscle development, weight management, and overall wellness. This 7-day meal plan is crafted to deliver maximum nutrition while ensuring your protein requirements are fulfilled. Each day encompasses breakfast, lunch, dinner, and snacks, emphasizing whole foods abundant in protein.

#### Day 1

– **Breakfast**: Scrambled eggs (3) combined with spinach and feta cheese, accompanied by a slice of whole-grain toast.
– **Snack**: Greek yogurt (1 cup) with a mix of assorted berries.
– **Lunch**: Grilled chicken breast (6 oz) served on a bed of mixed greens with cherry tomatoes, cucumber, and balsamic vinaigrette.
– **Snack**: Hummus (1/4 cup) paired with carrot and celery sticks.
– **Dinner**: Baked salmon (6 oz) accompanied by quinoa (1 cup) and steamed broccoli.

#### Day 2

– **Breakfast**: Overnight oats prepared with rolled oats (1/2 cup), almond milk, and protein powder, garnished with banana slices.
– **Snack**: Cottage cheese (1 cup) with chunks of pineapple.
– **Lunch**: Turkey and avocado wrap in a whole grain tortilla with lettuce and tomato.
– **Snack**: Almonds (1 oz).
– **Dinner**: Stir-fried tofu (6 oz) with a mix of vegetables and brown rice (1 cup).

#### Day 3

– **Breakfast**: Protein smoothie made with whey protein, spinach, banana, and almond milk.
– **Snack**: Hard-boiled eggs (2).
– **Lunch**: Quinoa salad featuring black beans (1/2 cup), corn, diced bell peppers, and lime dressing.
– **Snack**: Edamame (1 cup).
– **Dinner**: Grilled shrimp (6 oz) paired with asparagus and sweet potato (1 medium).

#### Day 4

– **Breakfast**: Chia seed pudding made with almond milk, topped with sliced almonds and berries.
– **Snack**: Peanut butter (2 tbsp) spread on apple slices.
– **Lunch**: Lentil soup (2 cups) served with whole-grain bread.
– **Snack**: Protein bar.
– **Dinner**: Beef stir-fry (6 oz) with broccoli, bell peppers, and brown rice (1 cup).

#### Day 5

– **Breakfast**: Omelet featuring 3 eggs, mushrooms, and cheese, accompanied by a side of mixed fruit.
– **Snack**: Greek yogurt (1 cup) with honey and walnuts.
– **Lunch**: Chicken Caesar salad with romaine lettuce, grilled chicken (6 oz), parmesan cheese, and Caesar dressing.
– **Snack**: Sliced cucumber with tzatziki sauce.
– **Dinner**: Baked cod (6 oz) served with roasted Brussels sprouts and quinoa (1 cup).

#### Day 6

– **Breakfast**: Smoothie bowl made with protein powder, mixed berries, and topped with granola.
– **Snack**: Trail mix (nuts and seeds).
– **Lunch**: Tuna salad with canned tuna (6 oz), mixed greens, cherry tomatoes, and olive oil dressing.
– **Snack**: Cheese sticks (2).
– **Dinner**: Grilled chicken thighs (6 oz) served with roasted vegetables and brown rice (1 cup).

#### Day 7

– **Breakfast**: Whole grain pancakes prepared with protein powder, served with maple syrup and berries.
– **Snack**: Hard-boiled eggs (2).
– **Lunch**: Quinoa bowl with chickpeas (1/2 cup), diced cucumber, tomatoes, and tahini dressing.
– **Snack**: Protein shake.
– **Dinner**: Pork tenderloin (6 oz) accompanied by sautéed green beans and sweet potato mash.

### Conclusion

This 7-day high protein meal plan is structured to assist you in achieving maximum nutrition while relishing a variety of tasty dishes. Modify portion sizes and snacks based on your specific caloric requirements and dietary choices. Always seek advice from a healthcare provider or nutritionist before embarking on any new diet plan.