Blueberry Muffins

I got this recipe from the Essential Mormon Celebrations Cookbook by Julie Badger Jensen. And it rocks.


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 Muffin Topping (see below)
1 recipe Muffin Glaze (see below)

In a large bowl (not a mixer), 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. Bake at 350 degrees for about 20 minutes. Remove from oven and drizzle with Muffin Glaze (not pictured above)


Muffin Topping 
1/2 cup pecans, chopped (not pictured above)
 1/2 cup packed Brown Sugar
1/4 cup Flour
1 tsp Cinnamon
1 tsp Lemon Zest
2 Tbsp. Butter, melted

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


Muffin Glaze 
1/2 cup Powdered Sugar
1 Tbsp. fresh Lemon Juice

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