Blueberry muffins are a simple timeless chef's staple made even more scrumptious during fresh blueberry season!
There are two ingredients that make these more delicious than your average blueberry muffin...black raspberry liqueur and lemon verbena.
Sometimes having to substitute an ingredient for one you're out of lends an even tastier result. It's rare for me to not have a lemon in the house but it happens. I was craving blueberry muffins with some juicy berries I had purchased from a garden stand, and some blueberry fare calls for a lemon component.
Fortunately, I had a vibrant green lemon verbena plant with plenty of lemony foilage.
The liqueur enhanced the fruity flavor and the verbena offered a light floral taste, different from the acidic notes from lemon zest but equally yummy. They're moist and full of ripe berries with a hint of lemon. Add a few dribbles of butter, cup of coffee, or glass of milk and you have a fantastic breakfast or snack!
Ingredients
1 3/4 cup all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon fresh lemon verbena, chopped verry fine
3/4 cup milk
1 egg
1/3 cup melted butter
2 tablespoons black raspberry liqueur
1 cup fresh or unthawed frozen blueberries
Directions
Preheat oven to 400 degrees. Coat 12 muffin cups with cooking spray.
In a large bowl combine flour, sugar, baking powder, salt, and lemon verbena. Add milk, egg, butter, and liqueur. Mix just until dry ingredients are moistened. Stir in blueberries.
Bake for about 20 to 25 minutes or until the tops spring back when lightly touched.
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