![](https://cdn.statically.io/img/www.allrecipes.com/thmb/vo3xE_13EThVE4UfUe_ezdQwH-o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1398836-604c76a1d77d4846a0db947922a9209b.jpg)
Ingredients
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1 egg
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¾ cup milk
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1 teaspoon vanilla extract
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1 ¾ cups all-purpose flour
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⅓ cup white sugar
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2 teaspoons baking powder
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¼ teaspoon salt
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⅓ cup chopped fresh lemon verbena
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¼ cup cold butter
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1 cup fresh blueberries
Directions
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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.
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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.
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Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Allow to cool before serving.
Nutrition Facts (per serving)
144 | Calories |
5g | Fat |
22g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 144 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 3g | 14% |
Cholesterol 27mg | 9% |
Sodium 170mg | 7% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 1g | 3% |
Total Sugars 8g | |
Protein 3g | 6% |
Vitamin C 1mg | 1% |
Calcium 72mg | 6% |
Iron 1mg | 6% |
Potassium 65mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.