Blueberry Struessel Muffins with Lemon Glaze

These are super yummy, and very little extra effort to turn into something more than just your regular muffin. I usually use frozen blueberries, but since you can find them at the store right now I used fresh and it made a huge difference, so yummy! Parker must have even enjoyed them because he took a bite out of half of them, little stink! I switched out some of the flour for whole wheat flour and did half brown and half regular sugar (long story of why, but I was trying to heatlhy them up a little and keep them still yummy:) Anyway either way you decide to make them, these are delicious!


1 3/4 cups fresh blueberries
3 cups unbleached all-purpose flour (I did 1 c. white and 2 c. wheat)
1 cup sugar
1 tablespoon baking powder
1/2 cup unsalted butter
--chilled and cut in 1/2" cubes
2 large eggs -- beaten
1 cup evaporated milk
1 teaspoon grated lemon zest
2 tablespoons unsalted butter
---For The Glaze---
3/4 cup powdered sugar
1 1/2 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Place rack in middle of oven. Combine flour, sugar, and baking powder in large mixing bowl. With pastry cutter or hands mix in butter until it resembles a course meal. Remove 1 c. for struessel topping. At this point I actually added my blueberries into the flour so the blueberries wouldn't dye the whole batter purple, if you don't care then just add the milk and eggs and stir in blueberries and zest. Do not over mix. If you make it like I did, I mixed the milk and eggs in another bowl then added it to the flour along with the zest, again don't over mix. The batter will be slightly lumpy but that's ok. Grease muffin tin and fill each one 2/3 of the way full. Take your reserved flour mixture and add 2 T. melted butter making struessel. Top each muffin with about a teaspoon full. Bake for 20 minutes. In the meantime combine powdered sugar and lemon juice to make glaze. When muffins are done allow to slightly cool and remove from pan and drizzle glaze over muffins.