Blueberry Streusel Muffins
bridgid
ingredients
- 1 1/2 cups 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
- 1/2 cup milk
- 1-1 1/4 cups blueberries, fresh or frozen and 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. lemon juice
directions
- 1
1. Preheat oven to 350° and place paper liners in one 12 cup muffin pan.
- 2
2. In a large bowl, sift together flour, sugar, brown sugar, baking powder, salt and 1 teaspoon cinnamon.
- 3
3. Make a well in the center.
- 4
4. Place egg, 1/2 cup melted butter and milk in the well.
- 5
5. Stir until combined.
- 6
6. Gently stir in the blueberries and one teaspoon of the lemon zest.
- 7
7. Fill each muffin cup 3/4 full with batter.
- 8
8. Make streusel topping by combining pecans, brown sugar, flour, cinnamon and lemon zest with a fork.
- 9
9. Pour in melted butter and stir to combine.
- 10
10. Sprinkle topping over each muffin.
- 11
11. Bake for 20-25 minutes until muffins are browned and firm.
- 12
12. Make glaze by mixing powdered sugar and lemon juice.
- 13
13. Use a teaspoon to drizzle glaze over warm muffins.
Source: Bridgid Kelly
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews