Ingredients
12
12 servings
- •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.
Nutritional Facts
Per 12 servings
- Calories: 144
- Carbohydrate: 22g
- Fat: 5g
- Fiber: 1g
- Protein: 3g
- Sugar: 8g
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