Categories: Muffins
      Yield: 1 dozen
 
  1 1/2 c  Unbleached all-purpose flour
    1/4 c  Granulated sugar
    1/4 c  Packed brown sugar
      2 ts Baking powdeer
    1/4 ts Salt
      1 ts Ground cinnamon
      1    Egg, slightly beaten
    1/2 c  Unsalted butter, melted
      1 c  (to 1 1/4 cups) blueberries,
           -fresh or frozen & defrosted
      1 ts Grated lemon zest

------------------------------STREUSEL TOPPING------------------------------
    1/2 c  Chopped pecans
    1/2 c  Brown sugar
    1/4 c  Flour
      1 ts Ground cinnamon
      1 ts Grated lemon zest
      2 tb Unsalted butter, melted

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