Blueberry Streusel Muffins

• 1 1/2 cups flour, all-purpose
• 1/4 cup sugar granulated
• 1/4 cup brown sugar packed
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon ground
• 1 each eggs slightly beaten
• 1/2 cup butter cold and cut into small chunks
• 1/2 cup milk
• 1 cup blueberries fresh or frozen, defrosted
• 1 teaspoon lemon zest grated
• 1/2 cup pecans chopped
• 1/2 cup brown sugar
• 1/4 cup flour, all-purpose
• 1 teaspoon cinnamon ground
• 1 teaspoon lemon zest grated
• 2 tablespoons butter melted
• 1/2 cup powdered sugar
• 1 tablespoon lemon juice fresh

1. Preheat oven to 350F (180C) and place paper liners in one 12-cup muffin pan.
2. In a large bowl, sift together flour, sugar, brown sugar, baking powder, salt and 1 teaspoon cinnamon.
3. Make a well in the center.
4. Place egg, 1/2 cup melted butter and milk in the well.
5. Stir until combined.
6. Gently stir in the blueberries and 1 teaspoon of the lemon zest.
7. Fill each muffin cup 3/4 full with batter.
8. Make streusel topping by combining pecans, brown sugar, flour, cinnamon and lemon zest with a fork.
9. Pour in melted butter and stir to combine.
10. Sprinkle topping over each muffin.
11. Bake for 20 to 25 minutes until muffins are browned and firm.
12. Make glaze by mixing powdered sugar and lemon juice.
13. Use a teaspoon to drizzle glaze over warm muffins.
14. Serve immediately.

flour, sugar, brown sugar, baking powder, salt, cinnamon ground, eggs, butter cold, milk, blueberries, lemon zest, pecans, brown sugar, flour, cinnamon ground, lemon zest, butter, powdered sugar, lemon juice fresh

Taken from recipeland.com/recipe/v/blueberry-streusel-muffins-5599 (may not work)