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BLUEBERRY STREUSEL MUFFINS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Unbleached all-purpose flour
1/4 c Granulated sugar
1/4 c Packed brown sugar
2 ts Baking powder
1/4 ts Salt
1 t Ground cinnamon
1 Egg, slightly beaten
1/2 c Unsalted butter, melted
1 c (to 1 1/4 cups) blueberries,
-fresh or frozen & defrosted
1 t Grated lemon zest
-----STREUSEL TOPPING-----
1/2 c Chopped pecans
1/2 c Brown sugar
1/4 c Flour
1 t Ground cinnamon
1 t Grated lemon zest
2 tb Unsalted butter, melted
-----GLAZE-----
1/2 c Powdered sugar
1 tb Fresh lemon juice
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.
Make streusel topping by combining pecans, brown
sugar, flour, cinnamon and lemon zest with a fork.
Pour in melted butter and stir to combine. Sprinkle
topping over each muffin. Bake for 20 to 25 minutes
until muffins are browned and firm.
Make glaze by mixing powdered sugar and lemon
juice. Use a teaspoon to drizzle glaze over warm
muffins. Serve immediately.
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