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Blueberry Streusel Muffins with Lemon Glaze

Source of Recipe


Oregon's Cuisine of the Rain






List of Ingredients



• -- For the Muffins --
  
• 1-3/4 cups fresh blueberries
  
• 3 cups unbleached all-purpose flour
  
• 1 cup sugar
  
• 1 Tbsp baking powder
  
• 1/4 lb. (1/2 cup) unsalted butter, at room temperature
  
• 2 large eggs, beaten
  
• 1 cup evaporated milk
  
• 1 tsp grated lemon zest
  
• 2 Tbsp unsalted butter
  
• .
  
• -- For the Glaze --
  
• 3/4 cup powdered sugar
  
• 1-1/2 Tbsp fresh lemon juice
  






Instructions



1. Preheat oven to 350 degrees (F). Position a rack in the middle of the oven. Line two 12-cup muffin pans with 18 paper liners or butter 18 of the wells.
   
   
2. Pick over the blueberries, discarding any soft or crushed ones.
   
   
3. 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 1 cup of the mixture and reserve it to make a streusel topping. To the bowl add the eggs and evaporated milk and stir to blend. Do not overmix. Gently fold in the blueberries and lemon zest.
   
   
4. Fill the prepared wells two-thirds full. Fill any unfilled wells with water so the pan won't warp. Wipe off any batter that spills on the sides of the cup. Melt the 2 tablespoons butter and drizzle it over the reserved streusel topping. Sprinkle a little of the topping over the top of each muffin. Place in the oven and bake until browned and firm, 20 to 25 minutes.
   
   
5. 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.
   
   Makes 18 muffins.