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Lemon Verbena Blueberry Muffins

1/2 cups Granulated Sugar
10 Lemon Verbena Leaves
1- 1/4 cup All-purpose Flour
1 Tablespoon Baking Powder
1 cup Milk
3 Eggs
8 Tablespoons Butter, Melted
1/4 teaspoons Vanilla Extract
2 cups Fresh Blueberries
1 Tablespoon Chopped Walnuts Or Pecans (optional)
1 Tablespoon Butter
2 Tablespoons Sugar
2 Tablespoons Flour


1. Preheat oven to 400 F. Place 12 cupcake liners into the muffin pan. 2. Grind 1/2 cup sugar and lemon verbena leaves in a food processor, until very fine. 3. In a small bowl, mix together 1 1/4 cup flour, the sugar mixture and baking powder. Set aside. 4. Mix together the milk, eggs, 8 tablespoons melted butter and vanilla in a separate bowl. 5. Add the flour mixture to the milk/egg/butter mixture. Fold the mixtures together. DO NOT OVER-MIX. 6. Fold in the blueberries. Put batter into the muffin tin. 7. Make the streusel topping. Mix together 2 tablespoons flour, 2 tablespoons sugar, 1 tablespoon butter, and nuts. Sprinkle over the muffins. 8. Bake for 20-25 minutes, until the muffins are golden-brown. Let them cool and enjoy!

Source: tastykitchen.com