Lemon Verbena-Blueberry Muffins
Ingredients:
1 egg
3/4 cup milk
1 teaspoon vanilla
1 3/4 cup all-purpose flour
1/3 cup sugar
2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chopped fresh lemon verbena leaves
1/4 cup cold butter
1 cup fresh blueberries
Directions:
- 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.
