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Lemon Verbena-Blueberry Muffins

Internationalmedium4 servings
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Lemon Verbena-Blueberry Muffins

Ingredients

  • 3/4 cup milk
  • large egg
  • teaspoon vanilla extra ct
  • 3/4 cup sall-purpose flour
  • 1/3 cup white sugar
  • 1/3 cup chopped fresh lemon verbena
  • teaspoon sbaking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter, cold
  • cup fresh blueberries

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin or line cups with paper liners.
  2. Whisk milk, egg, and vanilla extract together until smooth; set aside.
  3. Place flour, sugar, lemon verbena, baking powder, and salt in the bowl of a food processor; pulse until lemon verbena is finely chopped. Add butter; pulse until pea sized.
  4. Transfer flour mixture to a bowl; fold in blueberries. Stir in milk mixture until just moistened. Spoon batter into the prepared muffin cups, filling each ¾ full.
  5. Bake in the preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Cool before serving.