Blueberry Streusel Muffins with Lemon Glaze Recipe
Recipes for Everyday Cooking
~ Blueberry Streusel Muffins with Lemon Glaze ~
---For the Muffins---
1 3/4 cups fresh blueberries
3 cups unbleached all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 cup unsalted butter
--chilled and cut in 1/2" cubes
2 large eggs -- beaten
1 cup evaporated milk
1 teaspoon grated lemon zest
2 tablespoons unsalted butter
---For The Glaze---
3/4 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
Preheat oven to 350 degrees. Place rack in middle of oven. Line muffin pans with
Pick over blueberries, discarding any soft or crushed ones.
In a large mixing bowl, combine the flour, sugar, and baking powder. Work in the
butter with a pastry blender or your fingertips until the mixture resembles
coarse meal. Remove l cup of the mixture and reserve it to make a streusel
topping. To the bowl add the eggs and milk and stir to blend. Do not overmix.
Gently fold in the blueberries and lemon zest.
Fill the muffin pan two-thirds full. Melt the remaining 2 tablespoons butter and
drizzle over the reserved streusel topping. Sprinkle about a teaspoon of the
topping over the top of each muffin. Place in the oven and bake until browned
and firm, about 20 minutes.
Meanwhile make the glaze. In a small bowl stir together the powdered sugar and
lemon juice. Remove the muffins from the oven and drizzle the glaze over the
tops with a spoon. Serve warm.
Recipe adapted from Oregon's Cuisine of the Rain by Karen