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Fresh Blackberry and Lemon Yogurt Muffins with Warm Vanilla Yogurt Glaze

A Bountiful Kitchen

Ingredients

  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 3 tablespoons lemon juice
  • zest from 1 lemon
  • 1- 6 oz container Tillamook Light Vanilla yogurt*
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cup blackberries rinsed

for glaze/topping:

  • 1- 6 oz Tillamook Light Vanilla yogurt*
  • 2 tablespoons granulated or powdered sugar

Instructions

  1. Grease a 12 cup muffin tin, set aside.
  2. Preheat oven to 400, set rack in center of oven.
  3. In a medium size bowl, whisk together the eggs, and 1/2 cup of sugar. Add the canola oil, lemon juice, zest and vanilla yogurt.
  4. Place the flour, baking soda, baking powder and salt into a small bowl and whisk together with a fork. Pour dry ingredients into the bowl with wet ingredients. Mix with a large spoon or spatula just until all of the wet and dry ingredients are incorporated. Fold in the blackberries.
  5. Scoop the batter evenly into the muffin cups.
  6. Bake at 400 degrees for about 15-17 minutes or until center springs back when touched lightly.
  7. Remove from oven.
  8. Heat the remaining 6 oz of yogurt in a small pan over medium-high heat on stove. Whisk and heat to a low boil for about one minute. Whisk in 2 tablespoons of granulated or powdered sugar.
  9. Dip each warm muffin top into the pan of heated yogurt. Set aside to cool for a few minutes. If there is enough yogurt glaze remaining, you may dip the muffin tops again to create a second layer of glaze, or spoon on the remaining glaze.
  10. Muffins are best served while warm, but may also be served at room temperature.

Recipe Notes

-*You may use any flavor/brand of yogurt. This recipe would also work well with a lemon or berry flavored yogurt. I recommend using a lemon or vanilla flavor for the glaze/topping.
-You may also use any type of fruit. I suggest fresh blueberries, raspberries, strawberries, etc.