1 ½ c. flour
¼ c. sugar
¼ c. brown sugar
2 tsp. baking powder
¼ tsp. salt
1 egg beaten
½ c. butter, melted
½ c. milk
1 tsp. lemon zest
1 c. fresh or frozen blueberries
1 recipe muffin topping
1 recipe muffin glaze

In large bowl, combine flour, sugar, brown sugar, baking powder, salt and cinnamon. Stir until well blended. Make a well in center of mixture. Place egg, butter and milk into the center and stir just until blended. Carefully stir in lemon zest and blueberries. Fill 12 muffin tins. Sprinkle with muffin topping. Bake @ 350 for 20 minutes. Remove and drizzle with muffin glaze.

TOPPING:
½ c. chopped pecans
½ c. packed brown sugar
¼ c. flour
1 tsp. cinnamon