makes 16 muffins
for muffin batter
2 cups (280 g) + 1 Tbspn (9 g) all-purpose flour
2½ tspn baking powder
½ tspn salt
1½ cups (150 g) sugar
10 – 12 lemon verbena leaves
1 stick (113 g) butter
1 cup (230 g) whole milk
160 g olallieberries, frozen
½ cup (70 g) all-purpose flour
¼ cup (50 g) dark brown sugar
¼ tspn baking powder
¼ tspn salt
½ stick (57 g) butter, cold
1. for muffin batter. Preheat oven to 350° F. Prepare non-stick muffin pans with 16 muffin liners. Set aside.
2. In a bowl, whisk to combine 2 cups (280 g) flour, baking powder, and salt. Set aside.
3. Place the sugar in another small bowl. Tear the lemon verbena leaves, and use your fingers to rub the leaves into the sugar.
4. In the bowl of a stand mixer with the paddle attachment, beat the butter on medium until light and fluffy, about 2 – 3 minutes.
5. Gradually add the lemon verbena sugar to the butter and continue beating until smooth.
6. Add the eggs in one at a time, beating well between each addition.
7. Beat in the flour mixture in three additions, alternating with the milk. Mix until just combined.
8. Divide the batter amongst the prepared muffin tins.
9. Coat the olallieberries with one tablespoon of flour. Divide the olallieberries and place on top of the batter.
10. for topping. In a bowl, combine the flour, dark brown sugar, baking powder, and salt. Cut the butter into the flour with a pastry or fork until the butter is the size of small peas. Spoon on top of the muffin batter.
11. Bake for 30 – 35 minutes, until a toothpick inserted into the muffins comes out cleanly and the edges turn golden.
12. Remove from oven, let cool briefly, and remove the muffins from the pans. Let the muffins cool completely on a wire rack.
Note: I’ve only tried this recipe with olallieberries, but I could imagine it working quite nicely with blueberries or blackberries, too.
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