Description
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 egg
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ⅓ cup white sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup chopped fresh lemon verbena
- ¼ cup cold butter
- 1 cup fresh blueberries
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 12