Blueberry Streusel Muffins
By: Anonymous
Published: Monday, December 28, 2009 - 11:09pm

Ingredients




1 1/2 cups Unbleached all-purpose flour
1/4 cup Granulated sugar
1/4 cup Packed brown sugar
2 teaspoons Baking powdeer
1/4 teaspoon Salt
1 teaspoon Ground cinnamon
1 Egg, slightly beaten
1/2 cup Unsalted butter, melted
1 cup (to 1 ¼ cups) blueberries, fresh or frozen & defrosted
1 teaspoon Grated lemon zest
1/2 cup Chopped pecans
1/2 cup Brown sugar
1/4 cup Flour
1 teaspoon Ground cinnamon
1 teaspoon Grated lemon zest
2 tablespoons Unsalted butter, melted
1/2 cup Powdered sugar
1 tablespoon Fresh lemon juice

Preparation

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. 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. 3 Sprinkle topping over each muffin. Bake for 20 to 25 minutes until muffins are browned and firm. 4 Make glaze by mixing powdered sugar and lemon juice. Use a teaspoon to drizzle glaze over warm muffins. Serve immediately.