Full-bodied Flavor: Lemon Verbena Blueberry Muffins

Keep the fresh-herb taste from fading and enjoy your favorite herbs throughout the fall and winter months.


| October/November 2002



Lemon Verbena Blueberry Muffins 

MAKES 1 DOZEN

On a chilly day, these warming muffins provide a breakfast or snack that is far from ordinary.

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1 cup rolled oats
• 1/4 cup turbinado sugar (raw sugar)
• 2 teaspoons dried and crumbled lemon verbena (or lemon balm)
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon dried lemon peel
• 1 cup blueberries
• 1 large egg
• 1/4 cup butter, melted
• 1/4 cup honey
• 1 cup plus 2 tablespoons buttermilk

1. Preheat the oven to 350°F.
2. In a large bowl, mix together the flours, oats, sugar, lemon verbena, baking powder, baking soda, salt, cinnamon, and lemon peel.
3. Gently fold in the blueberries.
4. In a small bowl, add the egg, melted butter, and honey; beat with a whisk until blended.
5. Stir in the buttermilk.
6. Add the wet mixture to the dry mixture, stirring just until moist.
7. Spoon the batter into twelve muffin cups coated with cooking spray.
8. Bake at 350°F for 20 minutes or until a wooden pick inserted in the center comes out clean.
9. Remove the muffins from the pan and cool on a wire rack.

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