Blueberry Streusel Muffins Recipe

Blueberry Streusel Muffins Recipe photo by Taste of Home

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A lemon glaze adds a little zest to these mouthwatering muffins. You can substitute raspberries for the blueberries.

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Blueberry Streusel Muffins Recipe

Prep: 30 min. Bake: 20 min.

Yield: 12 Servings

30 20 50

Ingredients

1-1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1/2 cup plus 2 tablespoons milk
2 tablespoons butter, melted
1 cup fresh or frozen blueberries
1 teaspoon grated lemon peel
STREUSEL TOPPING:
1/4 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
GLAZE:
1/4 cup confectioners' sugar
1 tablespoon lemon juice

Directions

In a large bowl, combine the flour, sugars, baking powder, cinnamon and salt. In a small bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in blueberries and lemon peel. Fill greased or paper-lined muffin cups two-thirds full.
Combine topping ingredients; sprinkle over batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over warm muffins. Yield: 1 dozen.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 serving (1 each) equals 186 calories, 6 g fat (2 g saturated fat), 27 mg cholesterol, 160 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Blueberry Streusel Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p85