Blueberry Streusel Muffins

By mamacasma

Jumbo-size and packed with fruity flavor, these muffins combine blueberries, cornmeal and lemon juice with a traditional streusel topping and a sweet icing of powdered sugar and milk.

Ingredients

• Streusel:
• 1 3⁄4 cups all-purpose flour
• 1 cup blueberries
• 1⁄4 cup yellow cornmeal
• 2 tsp. baking powder
• 1⁄2 tsp. salt
• 3⁄4 cup sugar
• 2 large eggs
• 1⁄2 cup milk
• 1⁄3 cup (5 Tbsp. plus 1 tsp.) unsalted butter, melted
• 3 Tbsp. lemon juice
• 2⁄3 cup all-purpose flour
• 1⁄3 cup packed light brown sugar
• 1⁄2 tsp. ground cinnamon
• 1⁄4 cup (4 Tbsp.) unsalted butter, softened
• Drizzle:
• 1⁄2 cup confectioners sugar
• 2 to 2 1⁄4 tsp milk

Preparation

Step 1

1. Heat oven to 375°F. Line 6 jumbo-size muffin cups with paper liners or coat with nonstick cooking spray.

2. Make Streusel: With fork or fingers, mix flour, brown sugar and cinnamon in a bowl. Add butter until blended and crumbly.

3. Place flour in medium bowl. Remove 1 Tbsp and toss with blueberries in a small bowl. To remaining flour, add yellow cornmeal, baking powder and salt; mix well. In another bowl, whisk sugar with eggs, milk, melted butter and lemon juice.

4. Stir wet ingredients into dry ingredients until just blended; fold in blueberries.

5. Spoon about 1⁄2 cup batter into each muffin cup; crumble streusel on top. Bake 30 minutes or until wooden pick inserted in centers comes out clean. Let cool 5 minutes in pan, remove muffins from pan and cool on wire rack.

6. Make Drizzle: Mix 1⁄2 cup confectioners’ sugar and 2 to 2 1⁄4 tsp milk until smooth and pourable. Drizzle over muffins.