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Blueberry Streusel Muffins -Lemon Glaze




Source of Recipe


Internet


List of Ingredients




---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

Recipe



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