Lemon Verbena Blueberry Muffins

1. Preheat oven to 400 F. Place 12 cupcake liners into the muffin pan.
2. Grind 1/2 cup sugar and lemon verbena leaves in a food processor, until very fine.
3. In a small bowl, mix together 1 1/4 cup flour, the sugar mixture and baking powder. Set aside.
4. Mix together the milk, eggs, 8 tablespoons melted butter and vanilla in a separate bowl.
5. Add the flour mixture to the milk/egg/butter mixture. Fold the mixtures together. DO NOT OVER-MIX.
6. Fold in the blueberries. Put batter into the muffin tin.
7. Make the streusel topping. Mix together 2 tablespoons flour, 2 tablespoons sugar, 1 tablespoon butter, and nuts. Sprinkle over the muffins.
8. Bake for 20-25 minutes, until the muffins are golden-brown. Let them cool and enjoy!