Blueberry Streusel Muffins
.
Yield
12 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
granulated |
|
| ¼ | cup |
brown sugar
packed |
*
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | each |
eggs
slightly beaten |
|
| ½ | cup |
butter
cold and cut into small chunks |
|
| ½ | cup |
milk
|
|
| Streusel topping | |||
| 1 | cup |
blueberries
fresh or frozen, defrosted |
|
| 1 | teaspoon |
lemon zest
grated |
|
| ½ | cup |
pecans
chopped |
|
| ½ | cup |
brown sugar
|
*
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| Glaze | |||
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | tablespoons |
butter
melted |
|
| ½ | cup |
powdered sugar
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
granulated |
|
| 59 | ml |
brown sugar
packed |
*
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
cinnamon
ground |
|
| 1 | each |
eggs
slightly beaten |
|
| 118 | ml |
butter
cold and cut into small chunks |
|
| 118 | ml |
milk
|
|
| Streusel topping | |||
| 237 | ml |
blueberries
fresh or frozen, defrosted |
|
| 5 | ml |
lemon zest
grated |
|
| 118 | ml |
pecans
chopped |
|
| 118 | ml |
brown sugar
|
*
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
ground |
|
| Glaze | |||
| 5 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
butter
melted |
|
| 118 | ml |
powdered sugar
|
|
| 15 | ml |
lemon juice
fresh |
|
Directions
Preheat oven to 350℉ (180℃) 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, ½ 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 ¾ 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.
