Lemon Verbena-Blueberry Muffins

01Method

1. 1

   Heat the oven to 400°F (200°C). Prepare a 12-cup muffin tin by greasing it or fitting the cups with paper liners.

2. 2

   Combine the milk, egg, and vanilla extract in a bowl, whisking until uniform; set the mixture aside.

3. 3

   Add the flour, sugar, lemon verbena, baking powder, and salt to a food processor and pulse until the herb is finely minced. Drop in the butter and pulse again until the mixture resembles small peas.

4. 4

   Turn the flour mixture out into a large bowl and gently fold in the blueberries. Pour in the milk mixture and stir only until the dry ingredients are just moistened. Distribute the batter evenly among the muffin cups, filling each about three-quarters full.

5. 5

   Bake until the tops are golden and bounce back when gently touched, approximately 20 minutes. Allow to cool before serving.