How to Make Lemon Verbena-Blueberry Muffins - A Step-by-Step Guide

Lemon Verbena-Blueberry Muffins are a delightful and refreshing twist on the classic blueberry muffin. These muffins are bursting with the flavors of lemon and blueberry, making them the perfect treat for breakfast, brunch, or any time of day. The addition of lemon verbena adds a unique and fragrant touch to this beloved baked good, elevating it to a whole new level of deliciousness.

Whether you have an abundance of fresh blueberries from your garden or you simply can't resist the plu...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr
  • Servings: 12
  • Yield: 1 dozen muffins

  • 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

    144 cal.

    • Total Fat: 5g
    • Saturated Fat: 3g
    • Cholesterol: 27mg
    • Sodium: 170mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 1g
    • Total Sugars: 8g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 72mg
    • Iron: 1mg
    • Potassium: 65mg