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Glazed Blueberry Streusel Muffins

 Glazed Blueberry Streusel Muffins
A lemon glaze adds a little zest to these mouthwatering muffins. You can substitute raspberries for the blueberries.
12 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups King Arthur Unbleached 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 King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon butter, melted
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 1/4 cup confectioners' sugar

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Glazed Blueberry Streusel Muffins (continued)

Ingredients (continued)

  • 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.
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.