Preheat oven to 375°. Line 2 muffin pans with parchment paper muffin cups or regular muffin liners.

Cream all wet ingredients with brown and white sugar.

In a seperate bowl, mix flour, baking soda, baking powder, salt and nutmeg. Fold in lavender flowers and almonds.

Slowly add flour mixture to wet ingredients being careful not to over mix. Carefully fold in blueberries.

Fill muffin cups 3/4 full. Set aside.

In a medium bowl, cream the cream cheese, egg, almond extract and sugar.

Make a small indention with a spoon or your finger and add 1 tsp of cream cheese filling to each muffin center. Top with a sprinkle of turbanado sugar and a few lavender flowers each muffin top.

Bake for 15-18 minutes and tops start to slightly brown around the edges.