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Lemon Verbena-Blueberry Muffins

Lemon Verbena-Blueberry Muffins

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    1 h
SIXMITTS

SIXMITTS

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  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

Mandie
7

Mandie

11/7/2011

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 sweet as most muffins. I was nervous when I pulled them out of the oven. Once we started nibbling, we were pleasantly surprised. I really like this recipe. I'll use it again.

ameliamh
7

ameliamh

8/26/2011

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.

kate08
6

kate08

9/24/2011

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 like muffins very sweet). Either way, it turned out good.

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