~ 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 liners.

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 Brooks

AUTHOR: Jerseygirl