Lemon Verbena-Blueberry Muffins Recipe

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Ingredients:

Serving

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1617.89 Kcal (6774 kJ)
Calories from fat	491.81 Kcal
		% Daily Value*
Total Fat	54.65g	84%
Cholesterol	292.45mg	97%
Sodium	743.29mg	31%
Potassium	1726.14mg	37%
Total Carbs	244.08g	81%
Sugars	63.78g	255%
Dietary Fiber	10.16g	41%
Protein	36.92g	74%
Vitamin C	14.8mg	25%
Vitamin A	0.7mg	23%
Iron	4mg	22%
Calcium	791.3mg	79%

Amount Per 100 g
Calories	206.2 Kcal (863 kJ)
Calories from fat	62.68 Kcal
		% Daily Value*
Total Fat	6.96g	84%
Cholesterol	37.27mg	97%
Sodium	94.73mg	31%
Potassium	219.99mg	37%
Total Carbs	31.11g	81%
Sugars	8.13g	255%
Dietary Fiber	1.3g	41%
Protein	4.7g	74%
Vitamin C	1.9mg	25%
Vitamin A	0.1mg	23%
Iron	0.5mg	22%
Calcium	100.9mg	79%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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