Lemon Pecan Blueberry Muffins

• 1/ 2 cup butter, melted
• 1 cup sugar
• 2 large eggs
• 2 tablespoons lemon juice
• zest of one lemon, minced
• 2 1/ 2 cups flour
• 2 1/ 2 teaspoons baking powder
• 1/ 2 teaspoon salt
• 1 cup buttermilk
• 2 cups fresh blueberries
• Streusel Topping:
• 1/ 2 cup flour
• 1/ 4 cup brown sugar
• 2 tablespoons butter, melted
• 1/ 4 cup chopped pecans
• dash of salt

Preheat oven to 375˚ F. Line with paper liners or grease muffin tin. In medium sized bowl combine butter, sugar, eggs, lemon juice and zest. Wash blueberries and place in a bowl. Sprinkle with 2 Tbsp of the flour, gently mix and set aside. In another bowl mix remaining flour, baking powder, and salt. Combine flour mixture and butter mixture. Add buttermilk. Mix until smooth and gently add blueberries. Scoop batter evenly into muffin pan. In small bowl, combine streusel ingredients. Sprinkle onto muffins and bake for 15-18 minutes. Let cool before removing from pan