LEMON VERBENA-BLUEBERRY MUFFINS

Lemon Verbena-Blueberry Muffins image

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

Provided by SIXMITTS

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

1 egg
¾ cup milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
⅓ cup chopped fresh lemon verbena
¼ cup cold butter
1 cup fresh blueberries

Steps:

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.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 22.3 g, Cholesterol 26.9 mg, Fat 4.8 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 2.8 g, Sodium 169.7 mg, Sugar 7.6 g