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[edit] Ingredients
1 ½ |
cups Unbleached all-purpose flour |
¼ |
cup Granulated sugar |
¼ |
cup Packed brown sugar |
2 |
teaspoons Baking powdeer |
¼ |
teaspoon Salt |
1 |
teaspoon Ground cinnamon |
1 |
Egg, slightly beaten |
½ |
cup Unsalted butter, melted |
1 |
cup (to 1 ΒΌ cups) blueberries, fresh or frozen & defrosted |
1 |
teaspoon Grated lemon zest |
½ |
cup Chopped pecans |
½ |
cup Brown sugar |
¼ |
cup Flour |
1 |
teaspoon Ground cinnamon |
1 |
teaspoon Grated lemon zest |
2 |
tablespoons Unsalted butter, melted |
½ |
cup Powdered sugar |
1 |
tablespoon Fresh lemon juice |
[edit] Preparation
Step 1 |
Preheat oven to 350 degrees and place paper liners in one 12-cup muffin pan. In a large bowl, sift together flour, sugar, brown sugar, baking powder, salt and 1 teaspoon cinnamon. Make a well in the center. Place egg, 1/2 cup melted butter and milk in the well. Stir until combined. Gently stir in the blueberries and 1 teaspoon of the lemon zest. Fill each muffin cup 3/4 full with batter. |
Step 2 |
Make streusel topping by combining pecans, brown sugar, flour, cinnamon and lemon zest with a fork. Pour in melted butter and stir to combine. |
Step 3 |
Sprinkle topping over each muffin. Bake for 20 to 25 minutes until muffins are browned and firm. |
Step 4 |
Make glaze by mixing powdered sugar and lemon juice. Use a teaspoon to drizzle glaze over warm muffins. Serve immediately. |
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[edit] About Blueberry Streusel Muffins
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