Lemon Verbena-blueberry Muffins

Ingredients

• Servings: 1
• 1 egg
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/3 cup white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup chopped fresh lemon verbena
• 1/4 cup cold butter
• 1 cup fresh blueberries

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 1 hr


• 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.