Blueberry Lemon Thyme Muffins

To make the lemon thyme sugar, cover the sprigs of thyme and sugar in a tightly closed container. Allow to stand overnight.

The next day: Remove the sprigs from the sugar and remove the leaves to use in the muffin (or you can discard them and use fresh leaves).

Preheat oven to 400 degrees F. In a medium bowl, combine the lemon thyme 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 12 greased muffin cups. Sprinkle each muffin with the lemon-scented sugar before baking.

Bake for 20 – 25 minutes or until they test done.