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Lemon Verbena-Blueberry Muffins
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Fragrant lemon verbena is a delightful addition to baked goods, lending a wonderful aroma and flavor.
Ingredients:
  • 1 egg
  • 0.75 cup milk
  • 1.75 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.33333334326744 cup chopped fresh lemon verbena
  • 0.25 cup cold butter
  • 1 cup fresh blueberries
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and prepare a 12-cup muffin pan by greasing it or lining it with paper muffin liners. In a bowl, whisk together the egg, milk, and vanilla extract until smooth; set aside.
  • In a food processor, combine flour, sugar, baking powder, salt, and lemon verbena. Pulse until the lemon verbena is finely chopped. Add butter and pulse until finely chopped. Transfer the mixture to a mixing bowl and stir in blueberries. Pour in the milk mixture and stir until just moistened. Fill the muffin cups 3/4 full.
  • Bake in the preheated oven for about 20 minutes, until golden and the tops spring back when lightly pressed. Let cool before serving.

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