Hi ! Funny you ask for that recipe. I just fund this one an hour ago and I think I'll try it tomorrow. Here it is...
Blueberry Streusel Muffins with Lemon Glaze

For the Muffins:

l 3/4 cups fresh blueberries

3 cups (420 grams) unbleached all-purpose flour

l cup (200 grams) sugar

l tablespoon baking powder

l/2 cup (113 grams) unsalted butter, chilled and cut into l/2 inch cubes

2 large eggs, beaten

l cup evaporated milk

l teaspoon grated lemon zest

2 tablespoons unsalted butter

For The Glaze:

3/4 cup powdered sugar

l l/2 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Place rack in middle of oven. Line muffin pans with liners.

Pick over blueberries, discarding any soft or crushed ones.

In a large mixing bowl, combine the flour, sugar, and baking powder. Work in the butter with a pastry
blender or your fingertips until the mixture resembles coarse meal. Remove l cup of the mixture and
reserve it to make a streusel topping. To the bowl add the eggs and milk and stir to blend. Do not
overmix. Gently fold in the blueberries and lemon zest.

Fill the muffin pan two-thirds full. Melt the remaining 2 tablespoons butter and drizzle over the reserved
streusel topping. Sprinkle about a teaspoon of the topping over the top of each muffin. Place in the oven
and bake until browned and firm, about 20 minutes.

Meanwhile make the glaze. In a small bowl stir together the powdered sugar and lemon juice. Remove
the muffins from the oven and drizzle the glaze over the tops with a spoon. Serve Warm.

Makes l8 muffins.

(Adapted from Oregon's Cuisine of the Rain by Karen Brooks)