Lemon Verbena Blueberry Muffins

Follow our step-by-step guide on how to make Lemon Verbena Blueberry Muffins.

1. Step 1

   Start by preheating your oven to a cozy 400°F (200°C). While it warms up, take a moment to grease 12 muffin cups or line them with cheerful paper muffin liners. This will ensure your muffins pop out easily and look delightful!

2. Step 2

   In a mixing bowl, whisk together the egg, milk, and vanilla extract until the mixture is smooth and well combined. Set this aside for a moment while we prepare the dry ingredients.

3. Step 3

   Now, grab your food processor and add the all-purpose flour, white sugar, baking powder, salt, and the fragrant chopped lemon verbena. Pulse this mixture until the lemon verbena is finely chopped and well incorporated. It’s going to smell amazing!

4. Step 4

   Next, add the cold butter to the flour mixture and pulse quickly until the butter is finely chopped and the mixture resembles coarse crumbs. This step is key to achieving that tender muffin texture.

5. Step 5

   Pour the flour mixture into a large mixing bowl and gently fold in the fresh blueberries. Be careful not to crush them; we want those juicy bursts of flavor in every bite!

6. Step 6

   Now, pour in the milk mixture and stir just until everything is moistened. Overmixing can lead to tough muffins, so mix gently and stop as soon as you don’t see any dry flour.

7. Step 7

   Spoon the batter into the prepared muffin cups, filling each about three-quarters full. This allows room for them to rise beautifully in the oven!

8. Step 8

   Bake in your preheated oven for about 20 minutes, or until the tops are golden and spring back when lightly pressed. The aroma will fill your kitchen, making it hard to wait!

9. Step 9

   Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature, and savor the delightful combination of lemon verbena and blueberries.