Lemon Verbena-Blueberry Muffins recipe
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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
Nutrition Info
- 144.3 caloriescarbohydrate: 22.3 gcholesterol: 26.9 mgfat: 4.8 gfiber: 0.8 gprotein: 3.1 gsaturatedFat: 2.8 gservingSize: -sodium: 169.7 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Lemon Verbena-Blueberry Muffins
Directions
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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.