I love tart and tangy things, so for me this recipe has just the perfect tart-kick! When Limi first tried them, however, he said “wow, my jaw is tingling!”. I guess that means you should probably tone down the lemon syrup a little, if you don’t LOVE the tartness so much.
1 1/2 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
2 tsp lemon zest
1 container lemon yogurt (6 oz.)
1/2 cup oil
1 tsp vanilla extract
1 1/2 cup blueberries, fresh or thawed frozen
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
1 cup powdered sugar
2 – 3 TBS lemon juice
Preheat oven to 350 F.
Mix all the dry ingredients together in a mixing bowl. Remove 1 TBS of the mix, and set aside. Add remaining ingredients, except the blueberries, and stir. Put the 1 TBS of the dry mix over the blueberries and carefully mix. Fold the blueberries into the batter.
Line 12 muffin tins with paper baking cups, or use non-stick baking spray. Evenly divide batter between the muffin cups. Bake for 25 minutes, or until the muffins are lightly brown, and a toothpick inserted comes out clean.
While the muffins are baking, combine ingredients for the Lemon Syrup in a small sauce pan. Stir constantly, over medium-high heat, until sugar dissolves. Continue cooking for 3 minutes.
When muffins have been removed from the oven poke holes all over each muffin, with a tooth pick. Brush the Lemon Syrup over each muffin. Allow them to cool completely.
Mix ingredients for the Lemon Glaze together, adding more lemon juice if needed. You want it to be slightly thick, but pour-able. Pour over each muffin and let harden before serving….if you can wait!