Blueberry Streusel Muffins

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  • 1/4 cup(s) all-purpose flour
  • 1/4 cup(s) sugar
  • 2 tablespoon(s) unsalted butter cut into pieces
  • 1/3 cup(s) pecans chopped
  • 2 cup(s) all-purpose flour
  • 1 tablespoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 2/3 cup(s) sugar
  • 2 teaspoon(s) grated lemon rind
  • 1&1/2 cup(s) blueberries
  • 1/2 cup(s) milk
  • 1/2 cup(s) unsalted butter melted and cooled
  • 2 eggs lightly beaten


  1. Combine 1/4 cup flour and 1/4 cup sugar in a medium bowl. Cut in 2 tbs butter with mixer until mixture is crumbly. Stir in nuts. Set aside. Combine 2 cups flour, baking powder, salt, 2/3 cup sugar and lemon rind in a large bowl. Add blueberries and toss gently to combine. Make a well in center of mixture. Combine milk,1/2c butter and eggs; add to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into greased muffin pans, filling 2/3 full. Sprinkle evenly with nut mixture. Bake at 400 for 15-20 minutes or until golden. Remove from pans immediately.
August 2012

This recipe is a personal recipe added by Christie and has not been tested or endorsed by MyRecipes.

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