Lemon Verbena-Blueberry Muffins

Ingredients

• 0.75 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1.75 cups all-purpose flour
• 1/3 cup white sugar
• 1/3 cup chopped fresh lemon verbena
• 2 teaspoons baking powder
• 0.25 teaspoon salt
• 0.25 cup cold butter
• 1 cup fresh blueberries

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. Whisk milk, egg, and vanilla extract together until smooth; set aside.
3. Place flour, sugar, lemon verbena, baking powder, and salt in the bowl of a food processor; pulse until lemon verbena is finely chopped. Add butter; pulse until pea-sized.
4. Transfer flour mixture to a bowl; fold in blueberries. Stir in milk mixture until just moistened. Spoon batter into the prepared muffin cups, filling each ¾ full.
5. Bake in the preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Cool before serving.