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Lemon Verbena-Blueberry Muffins


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


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

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