Photo: Diliara Garifullina
Lemon Verbena-Blueberry Muffins
10 ingredients
25 min + 20 min
1 dozen muffins
openrecipes
"Lemon verbena smells fabulous in the garden and can be dried for potpourri, but it is fragrant and tasty in baked goods as well."
Estimated Nutrition (whole recipe, rough)
941
Calories
29g
Protein
27g
Fat
146g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon Verbena | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 egg
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/3 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup chopped fresh lemon verbena
- 1/4 cup cold butter
- 1 cup fresh blueberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes