Lemon Verbena-Blueberry Muffins

The lemon verbena in this lemon verbena-blueberry muffins recipe adds a fresh, citrusy kick, and is just as lovely in the garden or as dried potpourri.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 144 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 cup fresh blueberries
• 0.25 teaspoon salt
• 0.33333334326744 cup white sugar
• 1.75 cups all-purpose flour
• 0.75 cup milk
• 0.25 cup cold butter
• 0.33333334326744 cup chopped fresh lemon verbena

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Step 2

Whisk milk, egg, and vanilla extract together until smooth; set aside.

Step 3

Bake in the preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Cool before serving.

Step 4

Place flour, sugar, lemon verbena, baking powder, and salt in the bowl of a food processor; pulse until lemon verbena is finely chopped. Add butter; pulse until pea-sized.

Step 5

Transfer flour mixture to a bowl; fold in blueberries. Stir in milk mixture until just moistened. Spoon batter into the prepared muffin cups, filling each ¾ full.