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Rating: 4.6 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Lemon verbena smells fabulous in the garden and can be dried for potpourri, but it is fragrant and tasty in baked goods as well.

Recipe Summary

prep:
25 mins
cook:
20 mins
additional:
15 mins
total:
1 hr
Servings:
12
Yield:
1 dozen muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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

144 calories; protein 3.1g; carbohydrates 22.3g; fat 4.8g; cholesterol 26.9mg; sodium 169.7mg. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
11/08/2011
Not exactly what I was expecting. I was looking for a recipe with lemon verbena because I have it in my garden. Be prepared for a dryer batter. The muffins turn out almost scone like. Not as sweet as most muffins. I was nervous when I pulled them out of the oven. Once we started nibbling, we were pleasantly surprised. I really like this recipe. I'll use it again. Read More
(9)
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/07/2011
Not exactly what I was expecting. I was looking for a recipe with lemon verbena because I have it in my garden. Be prepared for a dryer batter. The muffins turn out almost scone like. Not as sweet as most muffins. I was nervous when I pulled them out of the oven. Once we started nibbling, we were pleasantly surprised. I really like this recipe. I'll use it again. Read More
(9)
Rating: 5 stars
08/26/2011
I have lemon verbena growing in my garden. Made this recipe and everyone (even the skeptics) loved it. Smelled and tasted fabulous. Different and very tasty. Read More
(7)
Rating: 4 stars
09/24/2011
I didn't have lemon verbena so I put in some fresh lemon zest instead. Turned out very good this way. I might add a little bit more sugar doing it this way next time though (unless you don't like muffins very sweet). Either way it turned out good. Read More
(6)
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Rating: 5 stars
03/22/2012
Difficult to get out of the wrappers but DELICIOUS. Thanks for sharing. Read More
(3)
Rating: 4 stars
09/02/2013
Quite tasty! I would definitely call these scones though rather than muffins. Will definitely make them again. Read More
(1)
Rating: 4 stars
07/04/2020
I’d agree the recipe is not as tender as some muffin recipes and a bit more scone-like - but I also liked it. I’d also up the lemon verbena, although maybe I misunderstood - is it 1/3 cup chopped lemon verbena or 1/3 cup lemon verbena chopped? I feel Iike something between the two will Read More
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Rating: 4 stars
08/31/2014
I also grow lemon verbena in my garden and wanted somethg to try it out on. A lovely recipe but you really can't taste the lemon verbena. Maybe I will add more next time? The batter is scone like but I pored mine into oiled mini loaf pans and they turned out perfect they do have a slight green color to them which is a novelty and they will be perfect with my tea tonight:) Read More
Rating: 5 stars
04/26/2020
I used about 3/4 of a large lemon for zest- these are awesome! Read More