Blueberry Struesel Muffins With A Lemon Glaze

I have been needing to use up some of my fresh blueberries and lemons that I bought a while ago, and I came across this recipe from an old church recipe book. It sounded so good, I couldn't resist! It not only has blueberries, but cinnamon and fresh lemon zest. Top that with a yummy struesel topping and a fresh lemon glaze, and what you've got is one amazing muffin!

Hot fresh out of the oven, these muffins are irresistable! You have to try them for yourself! I used my jumbo muffin tins for these yummy treats, but you could also use just a regular muffin pan as well. As for me, the bigger the better!

Blueberry Lemon Muffins

1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 egg, beaten
1/2 cup butter, melted
1/2 cup milk
1 tsp lemon zest
1 cup fresh or frozen blueberries
1 recipe Struesel Topping (see below)
1 recipe Lemon glaze (see below)

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 6 jumbo muffin cups or 12 regular muffin cups. Sprinkle with Struesel topping. Bake at 350 degrees for about 20 minutes. Remove from oven and drizzle with Lemon glaze.

Struesel Topping

1/2 cup pecans, chopped
1/2 cup brown sugar
1/4 cup flour
1 tsp cinnamon
1 tsp lemon zest
2 Tbl melted butter

In a bowl, combine above ingredients and sprinkle over muffins.

Lemon Glaze

1/2 cup powdered sugar
1 Tbl fresh lemon juice

In a bowl, mix powdered sugar and lemon juice together. Drizzle over muffins after baking.