Herb-Infused Blueberry Muffins
Tender, bakery-style muffins bursting with blueberries and made with melted herb-infused butter. Makes 12.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup herb-infused butter, melted
- ¼ cup unsalted butter, melted
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1½ cups fresh or frozen blueberries (don't thaw)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk both melted butters, the eggs, milk, and vanilla.
- Pour the wet ingredients into the dry and stir just until combined. A few lumps are fine.
- Gently fold in the blueberries. Divide the batter among the cups.
- Bake 20–25 minutes, until golden and a toothpick comes out clean. Cool 5 minutes in the tin, then on a rack.
Potency Notes
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Storage: Store airtight at room temperature up to 3 days or freeze up to 3 months. Label clearly and keep out of reach of children and pets.
