Tasteful Tuesday

These are my absolute favorite muffins EVER! (They are closely followed by a pumpkin muffin I plan to share soon) They are moist and perfect in taste and texture. I am not normally a nut person, especially in breads and muffins, but the pecans in the streusel topping are a must. These don't last long at my house!

Blueberry Streusel Muffins

1 1/2 cups flour

1/4 cup sugar

1/4 cup brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 egg, beaten

1/2 cup butter, melted

1/2 cup milk

1 teaspoon lemon juice

1 teaspoon lemon zest

1 cup blueberries, fresh or frozen

Streusel Topping

1/2 cup pecans, chopped

1/2 cup brown sugar

1/4 cup flour

1 teaspoon cinnamon

1 teaspoon lemon zest

2 Tablespoons butter, melted

Glaze

1/2 cup powdered sugar

1 Tablespoon lemon juice

Combine streusel topping ingredients in small bowl and set aside. In a large bowl combine flour, sugars, baking powder, salt and cinnamon until well blended. Add egg, butter, milk and lemon juice and stir just until mixed. Carefully stir in lemon zest and blueberries. Pour into lined muffin tin and sprinkle with streusel. Bake at 350 for 20 minutes. Combine glaze ingredients. Remove from pan and spoon glaze over the top.

Recipe Source: adapted from Julie Badger Jensen Essential Mormon Celebrations (great cookbook if you are looking for a new one)