| 1 | Preheat oven to 350 degrees and place paper liners in one 12-cup muffin pan. |
| 2 | In a large bowl, sift together flour, sugar, brown sugar, baking powder, salt and 1 teaspoon cinnamon. |
| 3 | Make a well in the center. |
| 4 | Place egg, ?cup melted butter and milk in the well. |
| 5 | Stir until combined. |
| 6 | Gently stir in the blueberries and 1 teaspoon of the lemon zest. |
| 7 | Fill each muffin cup ?full with batter. |
| 8 | Make streusel topping by combining pecans, brown sugar, flour, cinnamon and lemon zest with a fork. |
| 9 | Pour in melted butter and stir to combine. |
| 10 | Sprinkle topping over each muffin. |
| 11 | Bake for 20 to 25 minutes until muffins are browned and firm. |
| 12 | Make glaze by mixing powdered sugar and lemon juice. |
| 13 | Use a teaspoon to drizzle glaze over warm muffins. |
| 14 | Serve immediately. |
