Blackberry Zucchini Almond Muffins

1-1/2 c. white whole-grain flour

1/2 c. almond meal

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

2 t. ground lavender buds

1 cup fresh blackberries (or frozen, thawed and drained)

1 c. shredded zucchini

1/2 c. canola oil

3/4 c. sugar

1/4 c. plain yogurt

2 large eggs

Topping:

1/4 c. quick oats

2 T. brown sugar

3 T. almond meal

1-1/2 T. butter

In a medium bowl, whisk together the flour, almond meal, baking powder, baking soda, salt, and lavender. Stir in the blackberries and zucchini until well floured. Set aside. In a large bowl, beat together the oil, sugar, and yogurt. Add the eggs, one at a time, beating well after each addition. Fold the flour mixture into the egg mixture until just moistened. Fill lined muffin tins 2/3 full. Mix together the topping ingredients, working in butter with fingers until crumbly. Sprinkle topping over the muffins. Bake at 350 degrees for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Makes 15 muffins.