These muffins are both fast and fabulous! The crumb topping adds deliciousness….to already great blueberry muffins. Try them for breakfast this weekend.
YOU WILL NEED
1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg, beaten
1/2 cup butter, melted
1/2 cup milk
1 teaspoon lemon zest (opt)
1 cup fresh or frozen blueberries
1 recipe Muffin Topping (see below)
1 recipe Muffin Glaze (see below)
DIRECTIONS:
In a large bowl, combine flour, sugar, brown sugar, baking powder, salt, and cinnamon. Stir until well blended. Make a well in center of mixture. Place egg, butter, and milk in center and stir just until blended. Carefully stir in lemon zest and blueberries. Fill 12 muffin cups. Sprinkle with Muffin Topping, dividing equally. Bake at 350 degrees for about 20 minutes. Remove from oven and drizzle with Muffin Glaze.
MUFFIN TOPPING
1/2 cup pecans or almonds, chopped
1/2 cup packed brown sugar
1/4 cup flour
1 teaspoon cinnamon
2 tablespoons butter, melted
In a bowl, combine above ingredients and sprinkle over muffins.
MUFFIN GLAZE
1/2 cup powdered sugar
1 Tablespoon fresh squeezed lemon juice.
In a bowl, mix powdered sugar and lemon juice together.
Drizzle over warm muffins after baking.