STREUSEL-TOPPED LEMON-GLAZED BLUEBERRY MUFFINS

3 cups unbleached, all-purpose flour, divided use
2 cups fresh blueberries*
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold, unsalted butter, cut into pieces, plus 2 tablespoons un salted butter, melted
2 teaspoons freshly grated lemon zest
1 cup milk, whole or 2 percent
2 large eggs, lightly beaten
1 teaspoon vanilla

Position a rack in the center of the oven, and heat oven to 375 degrees F. Lightly grease bottom and halfway up the sides of 12 oversized muffin cups.

In a small bowl, toss 1 tablespoon of the flour with the fresh blueberries; set aside.

In a large bowl combine the flour, sugar, baking powder and salt. Cut the cold butter into the flour with a pastry blender or two knives. (When ready, the mixture will resemble coarse crumbs.) Remove 1 cup of the mixture, and place in a small bowl; set aside.

Add the blueberries and lemon zest to the remaining dry mixture in the large bowl.

In a large measuring cup, combine the milk, eggs and vanilla. Add the milk mixture to the flour/blueberry mixture, folding together gently just until combined.

Scoop the batter into the prepared muffin cups, filling them 2/3 full.

TO MAKE THE STREUSEL TOPPING:
Drizzle the melted butter over the 1 cup of reserved flour mixture. Blend with a fork until crumbly. Sprinkle a couple of teaspoons of the streusel topping over the top of each muffin.

Bake for 20 minutes or until very lightly browned and firm to the touch. A toothpick inserted in the center should come out clean. Remove immediately from the pan, and place the muffins on a wire rack to cool.

*Frozen (unthawed) blueberries may be used if fresh are not available, or the cost is prohibitive.

Makes 12 muffins
Adapted recipe by Bev Shaffer
Source: Cleveland Plain Dealer, April 18, 2007