Lemon Verbena Blueberry Muffins Food

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LEMON VERBENA-BLUEBERRY MUFFINS



Lemon Verbena-Blueberry Muffins image

Lemon verbena smells fabulous in the garden and can be dried for potpourri, but it is fragrant and tasty in baked goods as well.

Provided by SIXMITTS

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 10

1 egg
¾ cup milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
⅓ cup chopped fresh lemon verbena
¼ cup cold butter
1 cup fresh blueberries

Steps:

  • 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.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 22.3 g, Cholesterol 26.9 mg, Fat 4.8 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 2.8 g, Sodium 169.7 mg, Sugar 7.6 g

MIDNIGHT BLUEBERRY MUFFIN PIE



Midnight Blueberry Muffin Pie image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 1 pie

Number Of Ingredients 24

1 1/2 cups all-purpose flour, frozen
8 tablespoons chilled or frozen sweet cream butter
1 tablespoon sugar, chilled plus 1 tablespoon for stars
1/2 teaspoon salt
1 beaten egg yolk
1/4 to 1/3 cup ice water
3/4 tablespoon apple cider vinegar, chilled
1 egg white
1 tablespoon water
4 1/2 cups frozen blueberries
3/4 cup dried chopped sour cherries
1/2 cup white granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon verbena
1 teaspoon almond extract
1 tablespoon butter
Dash salt
2 to 3 tablespoons all-purpose flour
2/3 cup plus 2 tablespoons flour
1/3 cup plus 2 tablespoons white sugar
1/4 teaspoon salt
2/3 cup chopped walnuts
5 tablespoons melted unsalted butter, plus 2 tablespoons cold butter, cubed
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 425 degrees F. Place rack on lowest level.
  • Crust Preparation:
  • Pulse flour, butter, sugar, and salt in food processor until butter looks like peas. Whip egg and add egg yolk, water and vinegar. Slowly pour mixture in while pulsing until mixture will hold together when squeezed. Cut off 1/4 for stars, roll into ball and refrigerate. Roll rest of dough immediately out to 13-inch circle, one eighth of an inch thick. Put in a 9-inch pie pan and press sides and bottom toward bottom ridge. Trim overhang to 3/4 of an inch, flute edges. Freeze crust in shell for 5 minutes. Weigh down crust, lined with parchment paper with pie weights (beans etc). Glaze edges with egg white glaze. Bake crust on a baking sheet. Bake on bottom shelf of oven for 15 minutes. Cover sides of crust with foil as soon as they set and start to turn golden. Rotate crust in oven half way through. Remove pie weights from pie shell after 15 minutes. Prick bottom with fork. Glaze bottom and sides with egg white. Bake for 10 more minutes on bottom rack without baking sheet.
  • Star decorations preparation:
  • Roll out remaining crust, cut into decorative star shapes. Glaze with egg mixture, sprinkle with sugar and place on sheet of foil. Bake at 425 degrees F until slightly golden, then remove.
  • Filling preparation:
  • Place blueberries in a medium pot over high heat. Add cherries and sugar. Stir until mixture is thawed and juicy. Add lemon juice, lemon verbena, almond extract, butter and salt and 2 tablespoons flour. Bring to a boil. Reduce heat to low and cook for at least 15 minutes to cook flour and thicken juice. Add additional flour, if needed, to thicken further before putting in pie shell. Remove from heat.
  • Streusel Preparation:
  • Put flour, sugar, salt in processor and pulse 2 times. Add walnuts. Mix melted butter and vanilla together. Add to processor and pulse. Add cold butter and pulse.
  • Assembly and Baking:
  • Add filling to pie crust and top with streusel. Bake at 425 degrees F on lower third of rack for 25 to 30 minutes or until streusel is browned and set. Rotate pie half way through baking. Remove pie and cool in freezer or on dry ice for 30 to 35 minutes. Decorate top with stars and let sit 2 minutes before cutting.

LEMON VERBENA-BLUEBERRY MUFFINS



Lemon Verbena-Blueberry Muffins image

Lemon verbena smells fabulous in the garden and can be dried for potpourri, but it is fragrant and tasty in baked goods as well.

Provided by SIXMITTS

Categories     Blueberry Muffins

Time 1h

Yield 12

Number Of Ingredients 10

1 egg
¾ cup milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
⅓ cup chopped fresh lemon verbena
¼ cup cold butter
1 cup fresh blueberries

Steps:

  • 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.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 22.3 g, Cholesterol 26.9 mg, Fat 4.8 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 2.8 g, Sodium 169.7 mg, Sugar 7.6 g

LEMON BLUEBERRY FLAX MUFFINS



Lemon Blueberry Flax Muffins image

Make and share this Lemon Blueberry Flax Muffins recipe from Food.com.

Provided by Abby Girl

Categories     Quick Breads

Time 28m

Yield 12 muffins

Number Of Ingredients 13

1/2 cup blueberries (fresh or frozen)
1 1/2 cups whole wheat flour
1/3 cup flax seed, grounded
3 tablespoons sugar
3 tablespoons Splenda sugar substitute
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup plain yogurt, low fat
1/4 cup canola oil
2 teaspoons lemon rind, grated
2 tablespoons lemon juice, fresh
1 egg

Steps:

  • In a small bowl, toss blueberries with 1 tsp of the flour. Set aside.
  • In separate bowl, stir together remaining flour, flax, sugars, baking powder, baking soda and salt.
  • In glass measuring cup, whisk together yogurt, oil, lemon rind, lemon juice and egg.
  • Pour into dry ingredients; stir just until moistened. Stir in reserved blueberries.
  • Divide batter among 12 muffin trays. Bake in 400°F oven for 18 minutes or until muffins are lightly browned.

Nutrition Facts : Calories 146.9, Fat 7.7, SaturatedFat 1, Cholesterol 19.4, Sodium 197.9, Carbohydrate 17.3, Fiber 3.3, Sugar 4.6, Protein 4

LEMON BLUEBERRY MUFFINS



Lemon Blueberry Muffins image

Make and share this Lemon Blueberry Muffins recipe from Food.com.

Provided by Food.com

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 9

3 cups flour, plus 1 tablespoon flour
4 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 eggs
1 1/2 tablespoons fresh lemon zest
1/2 cup butter, melted
1 1/2 cups sour cream
1 cup blueberries

Steps:

  • Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners.
  • In a mixing bowl, combine 3 cups flour, baking powder, and salt, and whisk until thoroughly combined.
  • In another large mixing bowl, whisk together the sugar, eggs, lemon zest, and melted butter.
  • Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine. Avoid over mixing. Toss the blueberries with 1 tablespoon flour and fold into the batter.
  • Divide the batter evenly into each cup in the prepared muffin tin.
  • Bake for 25 to 30 minutes, or until a tester comes out clean.

Nutrition Facts : Calories 321.6, Fat 14.5, SaturatedFat 8.5, Cholesterol 66.3, Sodium 418.1, Carbohydrate 43.7, Fiber 1.2, Sugar 19, Protein 5

LEMON VERBENA BLUEBERRY SCONES



Lemon Verbena Blueberry Scones image

I have an abundance of Lemon Verbena growing in my herb garden, and am constantly on the lookout for verbena recipes. If you are a lemon lover as I am, you will love growing this herb (Aloysia Triphylla/ A. Citrodora). Verbena's exquisite lemony fragrance can be enjoyed in a myriad of treats ranging from lemonade to sorbet to scones to potpourri. Add a little finely grated lemon zest for stronger lemon flavor. These scones are extra lemony-heavenly glazed with my recipe #411928, and served with my recipe #416273. Best eaten warm and on the day they are made. ENJOY! Recipe adapted from an on-line source.

Provided by BecR2400

Categories     Scones

Time 40m

Yield 10 scones

Number Of Ingredients 13

1 large free-range egg
3/4 cup heavy whipping cream
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into small pieces and chilled
6 -8 medium fresh lemon verbena leaves, finely chopped
1 lemon, zest of, finely grated
1 cup fresh blueberries, coated with a little flour
2 -3 tablespoons extra cream, for brushing tops
turbinado sugar (raw sugar)
lemon glaze (see my Fresh Lemon Glaze for Scones, Cookies - Biscuits and Cakes #411928) (optional)

Steps:

  • Center a rack in the oven and preheat the oven to 400°F.
  • Line a baking sheet with parchment or a silicone mat.
  • Stir the egg and cream together in a small bowl.
  • Whisk the flour, baking powder, and salt together in a large bowl.
  • In a separate bowl add the sugar, lemon zest, and lemon verbena leaves. Rub everything together with your fingers to bring out the lemon flavor.
  • Stir lemon mixture into the flour mixture. Add the butter to the flour/lemon sugar mixture. Using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You will have some little butter clumps and some larger clumps-the size of peas.
  • Pour the egg and cream over the dry ingredients and stir with a fork just until the dough comes together. It will be sticky. Don't over mix. Still in the bowl, gently knead the dough by hand, 8 to 10 times.
  • Gently fold in the blueberries.
  • Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into wedges or use a round cookie cutter and cut out the scones.
  • Brush the scones with cream and sprinkle Turbinado sugar on top.
  • Bake the scones for 20 to 22 minutes, or until their tops are golden brown. Transfer them to a rack and cool.
  • Glaze with my lemon glaze recipe #411928, if desired.
  • These are best eaten warm and on the day they are made.

LEMON VERBENA BREAD



Lemon Verbena Bread image

Make and share this Lemon Verbena Bread recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Breads

Time 1h

Yield 1 large loaf, 6 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1/4 cup fresh lemon verbena leaf, chopped
1 sugar
2 large eggs
1 pinch salt
1/2 cup milk
1 1/2 cups sifted flour
1 teaspoon baking powder
1 grated lemon, rind of
1/4 cup chopped nuts (optional)
1/2 cup sugar
2 tablespoons fresh lemon verbena leaves, finely chopped
1 lemon, juice of

Steps:

  • For the bread cream butter with verbena leaves in a mixer or food processor.
  • Add sugar,eggs and milk and beat well.
  • Add remaining ingredients and pulse a few times until blended.
  • Grease loaf pans (1 large,2 small or 4 mini) and pour in batter.
  • Bake at 350º for 30-45 minutes, depending on pan size, or until toothpick inserted in center of bread comes out clean.
  • Leave loaf in pan and pour glaze over loaf while still hot.
  • Let sit several hours.
  • Remove loaf from pan.
  • Wrap in foil to ripen overnight if you like, or serve when cool.
  • You can also freeze this bread for later use.
  • GLAZE: Mix together 1/2 cup sugar and 2 tbsp fresh lemon verbena leaves,finely chopped, with the juice of one lemon.

LEMON BLUEBERRY MUFFINS



Lemon Blueberry Muffins image

The bright tang of lemon zest and juice mingled with sweet blueberries makes these muffins worth waking up for.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h55m

Yield Makes 12

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled
1 1/4 cups blueberries

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Fold in blueberries.
  • Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

WORLD'S BEST LEMON BLUEBERRY MUFFINS



World's Best Lemon Blueberry Muffins image

If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!

Provided by SonicBoom

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 55m

Yield 16

Number Of Ingredients 11

3 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
1 ¼ cups milk
1 cup sour cream
½ cup melted butter
2 large eggs
1 tablespoon lemon zest
1 ½ cups frozen blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
  • Sift flour, baking powder, baking soda, and salt together in a bowl.
  • Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
  • Fill muffin cups 3/4 full of batter.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g

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