Lemon Verbena-Blueberry Muffins Recipe

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.

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.

Bake in the preheated oven until golden and the tops spring back when lightly pressed about 20 minutes. Allow to cool before serving.