“Lemon verbena smells fabulous in the garden and can be dried for potpourri, but it is fragrant and tasty in baked goods as well.” - by SIXMITTS
Ingredients
Adjust Servings
Original recipe yields 1 dozen muffins
Directions
- 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
Amount Per Serving (12 total)
- Calories
- 144 cal
- 7%
- Fat
- 4.8 g
- 7%
- Carbs
- 22.3 g
- 7%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"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..." See more 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."
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