Blueberry Streusel Muffins with Lemon Glaze 

Source: Joy of Baking

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

When blueberries are in season this is a great muffin to make. The combination of lemon and blueberries is perfect and the unbaked muffins are topped with a streusel mixture to give these muffins a nice crunch. Once baked a glaze of confectioners sugar and lemon juice is drizzled over the still warm muffins. 

1 cup (240 ml) whole milk 
2 large eggs, lightly beaten 
1 teaspoon pure vanilla extract 
3 cups (420 grams) all-purpose flour 
1 cup (200 grams) granulated white sugar 
1 tablespoon (12 grams) baking powder 
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, chilled and cut into small pieces
2 cups (260 grams) fresh or frozen blueberries 
1/2 tablespoon grated lemon zest 
2 tablespoons (28 grams) unsalted butter, melted

For The Glaze: 
3/4 cup (90 grams) confectioners (powdered or icing) sugar 
2 tablespoons fresh lemon juice

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

Streusel - Comes from the German word 'streuen' which means 'to sprinkle' or 'to scatter'. Was originally made to be used as a topping for the German made 'Streusel Kuchen'. Streusels are now used as a topping for cakes, coffee cakes, Danish pastries, muffins, pies, sweet breads, and tarts.

Streusel is a crumbly topping containing a mixture of butter, flour, and sugar. Spices, chopped nuts, and oats can be added. This mixture is sprinkled over the top of baked goods before they are placed in the oven. It provides a crisp crust that adds both taste and texture to baked goods.

Makes 16 -18 regular-sized muffins. 

Note: Frozen blueberries can be used instead of fresh. Do not thaw the berries before using them. Make sure you do not over mix the batter after you add the blueberries or the batter will turn blue.