Ingredients

• 2  cups all-purpose flour
• 3/4  cup sugar
• 1  tsp. baking powder
• 1/2  tsp. baking soda
• 1/2  tsp. salt
• 1  egg, lightly beaten
• 3/4  cup milk
• 1/2  cup butter, melted
• 1/4  cup vegetable oil
• 1  cup fresh or frozen blueberries
• 2  Tbsp. snipped fresh lemon verbena or 1 teaspoon finely shredded lemon peel
• 12  lemon verbena leaves (optional)

Directions

1. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside.

2. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Make a well in center or flour mixture; set aside.

3. In another bowl, combine egg, milk, melted butter and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries and the 2 tablespoons snipped fresh lemon verbena.

4. Spoon batter into prepared muffin cups, filling each two-thirds full. Bake in a 400 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. If you like, garnish each muffin with a fresh lemon verbena leaf. Makes 12 muffins.