For the best flavor, use fresh lemon verbena. If unavailable, you can substitute with lemon zest, but the flavor will be slightly different. Gently fold in the blueberries to prevent them from bursting and bleeding into the batter. Do not overmix the batter, as this will result in tough muffins. Mix until just combined. These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
Lemon Verbena-Blueberry Muffins
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PREP TIME25 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS30
Delight in the aromatic charm of these muffins, where the zesty notes of lemon verbena dance harmoniously with juicy blueberries. A perfect treat for breakfast or a delightful afternoon snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol27 mg
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Fiber1 g
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Protein3 g
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Saturated Fat3 g
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Sodium170 mg
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Sugar8 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). Prepare a 12-cup muffin tin with grease or paper liners. (5 minutes)
02
StepIn a medium bowl, whisk together the milk, egg, and vanilla extract until well combined. Set aside. (2 minutes)
03
StepIn a food processor, combine the flour, sugar, lemon verbena, baking powder, and salt. Pulse until the lemon verbena is finely chopped. Add the cold butter and pulse until the mixture resembles coarse crumbs, with the butter in pea-sized pieces. (7 minutes)
04
StepTransfer the flour mixture to a large bowl. Gently fold in the blueberries. Pour the wet ingredients into the dry ingredients, and stir until just moistened. Be careful not to overmix. (3 minutes)
05
StepDivide the batter evenly among the prepared muffin cups, filling each about 3/4 full. (3 minutes)
06
StepBake in the preheated oven for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are golden brown. (20 minutes)
07
StepLet the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Delphine Wolff
Jul 1, 2025The recipe was easy to follow and the muffins came out perfectly. I will definitely be making these again.
Darrin Franeybergnaum
Jun 14, 2025These muffins are amazing! The lemon verbena adds such a unique and refreshing flavor.
Keira Greenholt
Jun 5, 2025I made these for a brunch and they were a huge hit! Everyone loved the combination of lemon and blueberry.
Selmer Nader
May 15, 2025These are a family favorite! Thank you for sharing!
Sadie Streich
Apr 6, 2025Can you substitute dried lemon verbena if you don't have fresh?
Frankie Roob
Mar 22, 2025These muffins are so moist and delicious!
Destini Dickistoltenberg
Feb 27, 2025I added a streusel topping and it took these muffins to the next level!
Nolan Dickinson
Feb 20, 2025My batter was a little dry... should I add more milk?
Rachel Okeefe
Jan 30, 2025My lemon verbena plant is going crazy this year, so I'm thrilled to have a recipe to use it in!
Olin Brown
Jan 29, 2025These are fantastic! I made a few substitutions (used almond flour instead of all-purpose) and they still turned out great!