Blueberry Streusel Muffins

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Ready In: 50 Minutes

Servings: 12

A lemon glaze adds a little zest to these mouthwatering muffins. You can substitute raspberries for the blueberries.

Ingredients:

1-1/2 cups king arthur unbleached all-purpose flour

1/4 cup sugar

1/4 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 egg

1/2 cup plus 2 tablespoons milk

2 tablespoons butter, melted

1 cup fresh or frozen blueberries

1 teaspoon grated lemon peel

streusel topping:

1/4 cup chopped pecans

1/4 cup packed brown sugar

2 tablespoons king arthur unbleached all-purpose flour

1 tablespoon butter, melted

1 teaspoon grated lemon peel

1/2 teaspoon ground cinnamon

glaze:

1/4 cup confectioners' sugar

1 tablespoon lemon juice

Directions:

1. In a large bowl, combine the flour, sugars, baking powder, cinnamon and salt. In a small bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in blueberries and lemon peel. Fill greased or paper-lined muffin cups two-thirds full.
2. Combine topping ingredients; sprinkle over batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over warm muffins. Yield: 1 dozen.

By RecipeOfHealth.com