Lemon Verbena-Blueberry Muffins
Description
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.
Ingredients
•
3/4 cup milk
•
1 egg
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1 teaspoon vanilla extract
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1 3/4 cups all-purpose flour
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1/3 cup white sugar
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1/3 cup chopped fresh lemon verbena
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2 teaspoons baking powder
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1/4 teaspoon salt
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1/4 cup cold butter
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1 cup fresh blueberries
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2
Whisk milk, egg, and vanilla extract together until smooth; set aside.
3
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.
4
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.
5
Bake in the preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Cool before serving.