• Preheat the oven to 350° F. Butter a 12 cup muffin tin (or line with muffin papers).

Make Pecan Topping

• Place 2 Tbsp. softened butter in a medium bowl. Add brown sugar and mix together until well combined. Add pecans and mix until crumbly in texture. You can mix this with your fingers to get the right texture.

Make Muffins

• Melt butter and remove from heat. Rinse blueberries well and remove stems. Dry them well and then toss them with 1 Tbsp. of reserved flour and set aside .
• Sift flour, baking powder, sugar and salt in a large bowl.
• Beat eggs in a medium bowl until they are a light yellow color and thoroughly mixed. Add milk, melted butter, lemon juice and lemon zest and mix well.
• Stir egg mixture into the dry ingredients with a wooden spoon until just mixed. Batter will still be lumpy.
• Gently and quickly stir in blueberries.
• Using a 2 oz. scoop or 1/4 measuring cup, distribute batter among the 12 muffin cups.
• Top each muffin with 1/2 Tbsp. of the pecan topping.
• Place in the center of the oven and bake for at least 20 minutes and not longer than 25 minutes.
• Remove from the oven and allow to cool in the pan for 10 minutes. Then remove from the muffin tin and enjoy!