Lemon Verbena-Blueberry Muffins

Lemon Verbena-Blueberry Muffins

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"Lemon verbena smells fabulous in the garden and can be dried for potpourri, but it is fragrant and tasty in baked goods as well."

Ingredients

1 h {{adjustedServings}} servings 144 cals
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Nutrition

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  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Allow to cool before serving.
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Reviews

6
  1. 8 Ratings

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Not exactly what I was expecting. I was looking for a recipe with lemon verbena because I have it in my garden. Be prepared for a dryer batter. The muffins turn out almost scone like. Not as...

I have lemon verbena growing in my garden. Made this recipe and everyone (even the skeptics) loved it. Smelled and tasted fabulous. Different and very tasty.

I didn't have lemon verbena so I put in some fresh lemon zest instead. Turned out very good this way. I might add a little bit more sugar doing it this way next time though (unless you don't lik...