Lemon Verbena Blueberry Muffins

• 1/2 cups Granulated Sugar
• 10 Lemon Verbena Leaves
• 1-1/4 cup All-purpose Flour
• 1 Tablespoon Baking Powder
• 1 cup Milk
• 3 Eggs
• 8 Tablespoons Butter, Melted
• 1/4 teaspoons Vanilla Extract
• 2 cups Fresh Blueberries
• 1 Tablespoon Chopped Walnuts Or Pecans (optional)
• 1 Tablespoon Butter
• 2 Tablespoons Sugar
• 2 Tablespoons Flour

1. 1. Preheat oven to 400 F. Place 12 cupcake liners into the muffin pan.
2. 2. Grind 1/2 cup sugar and lemon verbena leaves in a food processor, until very fine.
3. 3. In a small bowl, mix together 1 1/4 cup flour, the sugar mixture and baking powder. Set aside.
4. 4. Mix together the milk, eggs, 8 tablespoons melted butter and vanilla in a separate bowl.
5. 5. Add the flour mixture to the milk/egg/butter mixture. Fold the mixtures together. DO NOT OVER-MIX.
6. 6. Fold in the blueberries. Put batter into the muffin tin.
7. 7. Make the streusel topping. Mix together 2 tablespoons flour, 2 tablespoons sugar, 1 tablespoon butter, and nuts. Sprinkle over the muffins.
8. 8. Bake for 20-25 minutes, until the muffins are golden-brown. Let them cool and enjoy!

sugar, lemon, allpurpose, baking powder, milk, eggs, butter, ubc, fresh blueberries, walnuts, butter, sugar, flour

Taken from tastykitchen.com/recipes/breads/lemon-verbena-blueberry-muffins/ (may not work)