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Lemon Verbena-Blueberry Muffins Popular Recipes

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Lemon Verbena-Blueberry Muffins

"Lemon verbena smells fabulous in the garden and can be dried for potpourri, but it is fragrant and tasty in baked goods as well."

Ingredients :

  • 1 egg
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/3 cup white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup chopped fresh lemon verbena
  • 1/4 cup cold butter
  • 1 cup fresh blueberries

Instructions :

Prep : 25M Cook : 12M Ready in : 1H
  • Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line pan with paper muffin liners. Whisk together the egg, milk, and vanilla extract until smooth; set aside.
  • Place the flour, sugar, baking powder, salt, and lemon verbena into a food processor. Pulse until the lemon verbena has been finely chopped. Add the butter, and pulse quickly until finely chopped. Pour the flour mixture into a mixing bowl, and stir in the blueberries. Pour in the milk mixture, and stir until just moistened. Fill the prepared muffin cups 3/4 full.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Allow to cool before serving.

Notes :

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