Thanks, y'all and Marigene I'll gladly share the recipe. Lemon Verbena Muffins 8 fresh lemon verbena leaves 1 cup super-fine sugar 3 T. fresh lemon verbena leaves, finely chopped 1 1/2 cups fresh blueberries 1 cup walnuts or black walnuts, finely chopped 2 cups flour 1T. baking powder 3/4 cup sugar 1/2 cup milk 1/3 cup safflower oil 1 egg One day before making muffins, bury the 8 lemon verbena leaves in the 1 cup sugar. Place in a closed container. Grease a 12-cup muffin pan, with cups about 2 1/2 inches across. In a medium bowl, combine the chopped lemon verbena leaves, blueberries and nuts. In a large bowl, mix the flour, baking powder and sugar. In another bowl, beat together the milk, safflower oil and egg. Pour milk mixture into flour mixture and stir just until blended. Add the blueberry mixture and fold in gently. Divide the batter between the prepared muffin cups. Sprinkle each muffin with 1 teaspoon of the lemon verbena sugar. Bake at 400 degrees for 25 minuutes or until a tester comes out clean. Cool a few minutes, then remove muffins. Makes 12 muffins Note: Use remaining lemon verbena sugar to flavor other desserts or to sweeten your tea. Delicious! I have made her Lemon Verbena Sorbet several times and I just finished making Lemon Verbena Jelly, which I had made before. I think my next venture will be Lemon Verbena Pound Cake. I'm not much of a baker but I've already checked the ingredients and the only thing I don't have on hand is cake flour which is no big deal (I don't think). I never had a sweet tooth until I got old and that's an awful time in life to get one! Can you tell I like the herb a lot? It has such a light pure lemon taste and fragrance. jude

Tami, I can vouch for Ann T's blueberry muffins, I just love the darned things. I've never tried them with splenda, but I've subbed half whole wheat pastry flour with OK results. Not as good as the originals, of course, but still not bad. This is a nice tea bread, I got the recipe from Roselin on the recipe forum: Blueberry Tea Bread (Roselin) 1 beaten egg 2/3c sugar 1 1/2c sifted cake flour 2 tsp baking powder 1/2 tsp cinnamon 3/4 tsp salt 1/3c milk 3T melted butter 1 tsp vanilla 1c fresh or frozen blueberries 2T sugar Preheat oven to 400°. Grease a 1 1/2 quart baking dish. Beat egg and gradually add 2/3c sugar. Sift together flour, baking powder, cinnamon, and salt. Add to sugar mix alternately with milk. Beat well and add butter & vanilla. Fold in blueberries. Pour into baking dish. Sprinkle with 2T sugar. Bake 25 minutes or til tests done. I like these too, and I think they would translate nicely into something with Splenda and some whole grain flour: Farmgirl's Blueberry Breakfast Bars Makes 12 to 16 large bars Bottom Layer 2 cups old-fashioned oats 3/4 cup all-purpose flour 3/4 cup (packed) light brown sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 10 Tablespoons (1 stick + 2 Tbsp/5 ounces) butter, melted 1 teaspoon pure vanilla extract Top Layer 1 cup all-purpose flour 1/2 cup (packed) light brown sugar 1/2 cup butter or natural vegetable oil sticks Middle Layer 3-1/2 cups fresh or frozen blueberries 1 teaspoon pure almond extract 3/4 cup granulated sugar 3 Tablespoons all-purpose flour 1/2 teaspoon nutmeg (1/4 tsp. if freshly ground) For the Bottom Layer: Heat the oven to 425 degrees F. Grease a 9" x 13" pan. In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until thoroughly combined. Press this mixture evenly into the bottom of the pan with your fingers. (I also use the bottom of a stainless steel measuring cup to help make the crust flat and even.) For the Top Layer: Place the flour, brown sugar, and butter or vegetable oil sticks in a small bowl and use a fork, pastry blender, or your fingers to combine until the mixture resembles large crumbs (some pea-sized clumps are okay). Set aside. For the Middle Layer: Place the blueberries in the bowl you mixed the Bottom Layer in and toss them with the almond extract. Pour them evenly over the Bottom Layer in the pan. Combine the sugar and flour and sprinkle it evenly over the blueberries. (Even when wet or frozen, the sugar/flour mixture wouldn't stick to my big fat blueberries when I tried tossing it with them. If yours will, just toss the sugar/flour mixture with the blueberries and then pour the whole mixture over the Bottom Layer in the pan.) Sprinkle the Top Layer evenly over the blueberry mixture. Bake at 425 degrees F for 15 minutes, then lower the oven temperature to 350 degrees F and bake for another 20 to 25 minutes, until the top is golden, and the edges are starting to brown. Let cool in pan on a wire rack. Store in a cool place or refrigerate. Bars may also be frozen. Just Peachy Blueberry Breakfast Bars: Substitute 3 cups of small peach chunks (about 2 peaches, no need to peel them) and 2 cups of fresh or frozen blueberries for the 3-1/2 cups of blueberries. Toss the sugar and flour directly with the fruit before spreading it over the bottom layer. Bake at 425 degrees for 15 minutes, then lower the oven to 350 degrees and bake until topping looks "dry" but edges aren't too brown, about 30 to 40 minutes. Good luck, and stay healthy. Annie

Here are 2 of my favorites: BLUEBERRY MUFFIN CAKES (makes 18) 1/2 cup sold shortening 1 1/2 cups sugar 2 eggs 2 1/3 cups flour 1/2 tsp salt 2 1/2 tsp baking powder 1/2 tsp nutmeg 3/4 cup milk 1 1/2 cups fresh blueberries, rinsed & dried 1 stick butter, melted 1/4 tsp cinnamon Preheat oven to 350°. Cream the shortening until light & fluffy. Gradually beat in 3/4 cup of the sugar. Beat in the eggs one at a time. Mix the flour w/the salt, baking powder & nutmeg. Alternately add the dry ingredients & milk to the egg mixture beginning & ending w/the dry ingredients. Fold in the berries. (I roll them lightly in flour first so they don't sink.) Spoon the batter into greased or paper lined muffin tins, filling them 3/4 full. Bake 20-25 minutes. Romveo the muffins from the pans & cool slightly. Meanwhile, mix the cinnamon w/the remaining 3/4 cup sugar. Roll the muffins in melted butter, then in the cinnamon sugar.~~Tested, Tried & True. LEMON DIPPED BLUEBERRY MUFFINS (makes 14) 1 3/4 cup flour 1 cup sugar, or as needed 2 1/2 tsp baking powder 3/4 tsp salt 1 egg, well beaten 1/3 cup vegetable oil 3/4 cupmilk 1 cup fresh blueberries, washed & dried 2 tsp grated lemon zest 2 TBL butter, melted 1/4 tsp lemon juice Preheat oven to 400°. In a large bowl, mix the flour with 1/2 cup sugar, teh baking powder & salt. Make a well in the center. combine the egg, oil & milk. Add to the dry ingredients, stirring just until moistened. Tos the blueberries with 2 TBL sugar & the lemon zest. Fold into the batter. Fill muffin papers or greased muffin pans 2/3 full. Bake 20 minutes or until golden brown. While the muffins bake, prepare the topping by mixing the melted butter & lemon juice. Dip the warm muffins in the butter mixture, then in sugar. (The batter will keep if refrigerated overnight in paper-lined muffin pans covered w/plastic wrap. Just bake, dip & serve.~~To Market, To Market.

Here it is, Sapphires. It was on the Blueberry Thread... Posted by: JessyFeldm_speakeasy (My Page) on Fri, Aug 19, 05 at 10:48 OK, adding my little contribution - AnnT asked me for the recipe (I am not worthy! I am not worthy!). When I was staying at SheShebops's house, she had made Blueberry-Lemon muffins that were right up my alley - not too cakey because of the cornmeal. Here it is...from Cooking Light. Thanks SheShebop! If you're using frozen blueberries, there's no need to thaw them before adding to the batter. In fact, they work best when still frozen. 1 1/2 Cups AP Flour 1/2 Cup yellow cornmeal 1/2 Cup sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 cup blueberries 1 Cup buttermilk 3 Tbsp melted butter/margarine 1 Tbsp grated lemon rind 1 large egg, lightly beaten Cooking spray, 1 Tbsp sugar 1. Preheat oven to 400 degrees 2. Light spoon the flour into dry measuring cups, level with a knife. Combine flour and next five ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg, stir well with a whisk. Add to flour mixture, stir just until moist. 3. Spoon batter into 12 muffin cups coated with cooking spray, sprinkle evenly with 1 Tbsp sugar. Bake at 400 for 20 minutes, or until a wooden pick inserted in the center comes out clean. Remove the muffins from pans immediately, place on a wire rack to cool. Here is a link that might be useful: Blueberry Thread...