Blueberry Lemon-Thyme Muffins

This comes from Patsy Swendson who knows about breakfasts as she owns one of the most romantic B & B's in the US. 

• 6 sprigs lemon thyme, lemon balm, or lemon verbena
• 1 cup sugar
• 3 T. fresh lemon thyme, lemon balm, or lemon verbena leaves
• 1 1/2 cups fresh blueberries
• 1 cup pecans or almonds, chopped
• 2 cups flour
• 1 T. baking powder
• 3/4 cup sugar
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 egg

METHOD

Cover the 6 sprigs of fresh lemon-scented herbs with 1 cup sugar in a tightly closed container.  Allow to stand overnight.

Preheat oven to 400 degrees.  In medium bowl, combine 3 T. of lemon thyme, lemon balm or lemon verbena leaves with blueberries and nuts.  In a large bowl, mix together flour, baking powder, and sugar.  In another bowl, whisk together milk, oil, and egg.  Pour into flour mixture and stir until just blended.

Gently fold in blueberry mixture.  Divide batter into greased muffin cups.  Sprinkle each muffin with a little of the lemon-scented sugar before baking.  Bake for 20 - 25 minutes or until they test done.

Note: If lemon balm or lemon verbena is used, mince the leaves.

Yield: 12 muffins

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Reprinted with permission from © Patsy Swendson Popovers Peaches & Four-Poster Beds, published by Eakin Press click for book review

recipe from www.inmamaskitchen.com

 

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