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Recipe Summary

prep:
20 mins
cool:
5 mins
bake:
18 mins
total:
43 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

Nutrition Facts

253 calories; fat 13g; cholesterol 39mg; saturated fat 6g; carbohydrates 31g; mono fat 3g; poly fat 3g; insoluble fiber 1g; sugars 15g; protein 3g; vitamin a 340.1IU; vitamin c 1.8mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; folate 44.4mcg; vitamin b12 0.1mcg; sodium 247mg; potassium 66mg; calcium 60.6mg; iron 1.1mg.
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