Been trying to experiment with the herbs in my garden recently, and this muffin recipe was a really GOOD one.

Dry Ingredients:
2 cups flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt

Wet:
½ cup unsalted butter, melted and slightly cooled
1/2 cup honey
2 large eggs
1 tsp vanilla extract
Zest of 2 lemons
⅓ cup lemon juice (fresh)
Optional: couple drops of lemon oil
½ cup plain Greek yogurt or sour cream

Add-ins:

1½ cups fresh blueberries (tossed in 1 tsp flour)

2 tbsp fresh basil, finely chopped

Instructions:
Prep: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Mix wet ingredients: In a large bowl, whisk melted butter and honey. Add eggs one at a time, then vanilla, lemon zest, lemon juice, and Greek yogurt.

Combine: Add dry ingredients to wet, mixing just until combined (don’t overmix!). Fold in blueberries and chopped basil gently.

Scoop and top: Divide batter among muffin cups. Sprinkle tops with a pinch of lemon zest if you want.

Bake: 18–22 minutes, or until a toothpick comes out clean and the tops are golden.

Optional Drizzle with honey once cooled.