Blueberry Streusel Muffins Recipe

Blueberry Streusel Muffins Recipe

Yield: 1 Dozen
Recipe by luhu.jp

Ingredients:
1 1/2 cup: Unbleached all-purpose flour,
1/4 cup: Granulated sugar,
1/4 cup: Packed brown sugar,
2 tsp: Baking powder,
1/4 tsp: Salt,
1 tsp: Ground cinnamon,
1: Egg, slightly beaten
1/2 cup: Unsalted butter, melted
1 cup: , (to 1 1/4 cups) blueberries, fresh or frozen & defrosted
1 tsp: Grated lemon zest,

STREUSEL TOPPING
1/2 cup: Chopped pecans,
1/2 cup: Brown sugar,
1/4 cup: Flour,
1 tsp: Ground cinnamon,
1 tsp: Grated lemon zest,
2 tbsp: Unsalted butter, melted

GLAZE
1/2 cup: Powdered sugar,
1 tbsp: Fresh lemon juice,

Directions:

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.


Source from luhu.jp