LEMON VERBENA-BLUEBERRY MUFFINS
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
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
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Heshan Pathirana
[email protected]These muffins were a bit too sweet for my taste, but they were still very good. I think I'll try reducing the amount of sugar next time.
Ismail Roonjha
[email protected]These muffins were amazing! The lemon verbena and blueberries were a perfect combination. I'll definitely be making them again.
Damion LaDue
[email protected]I made these muffins for my friends, and they all loved them! They said they were the best muffins they'd ever had.
NO RELATION
[email protected]These muffins were delicious! The lemon verbena gave them a really unique flavor. I'll definitely be making them again.
TERTULLIEN amoussou
[email protected]I loved these muffins! They were so easy to make, and they turned out perfectly. The lemon verbena and blueberries were a great combination.
Katelyn_cruz_24 cruz
[email protected]These muffins were a bit too dry for my taste. I think I'll try adding a little more butter or oil next time.
DIRT JAMIE
[email protected]I've made these muffins several times now, and they're always a hit. They're the perfect combination of sweet and tart, and the lemon verbena adds a really nice touch.
Blgaecem Djel
[email protected]I'm not a big fan of lemon, but I really enjoyed these muffins. The lemon verbena flavor was subtle and not overpowering. The muffins were also very moist and fluffy.
Sivaa Sivatharan
[email protected]I made these muffins for a brunch party, and they were a huge success! Everyone loved the unique flavor combination. I'll definitely be making them again for my next party.
Flora Blight
[email protected]These muffins were a bit too sweet for my taste, but they were still very good. I think I'll try reducing the amount of sugar next time.
Lucas Dobre
[email protected]I was a little skeptical about the lemon verbena, but I was pleasantly surprised. It added a really nicedepth of flavor to the muffins. I'll definitely be using this recipe again.
Mansoorkhan Armani904
[email protected]These muffins were a hit with my family! The kids loved the sweet blueberries, and the adults enjoyed the subtle lemon verbena flavor. They were also really easy to make, which is always a bonus.
Dip Dip
[email protected]I've never used lemon verbena before, but I'm so glad I tried this recipe. The muffins were so aromatic and flavorful. I added a little extra lemon zest to the batter, and it really brightened up the flavor.
Yng Sway
[email protected]These muffins were a delightful morning treat! The lemon verbena and blueberries complemented each other perfectly, and the muffins were moist and fluffy. I'll definitely be making these again.