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Lemon Verbena-Blueberry Muffins

Rated as 4.62 out of 5 Stars

"Lemon verbena smells fabulous in the garden and can be dried for potpourri, but it is fragrant and tasty in baked goods as well."
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1 h servings 144
Original recipe yields 12 servings (1 dozen muffins)


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  1. 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.
  2. 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.
  3. 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; 4.8 22.3 3.1 27 170 Full nutrition

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Read all reviews 6
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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...

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.

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 lik...

Difficult to get out of the wrappers but DELICIOUS. Thanks for sharing.

Quite tasty! I would definitely call these scones, though, rather than muffins. Will definitely make them again.

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 li...