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Grease a 12 cup muffin tin, set aside.
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Preheat oven to 400, set rack in center of oven.
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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.
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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.
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Scoop the batter evenly into the muffin cups.
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Bake at 400 degrees for about 15-17 minutes or until center springs back when touched lightly.
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Remove from oven.
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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.
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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.
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Muffins are best served while warm, but may also be served at room temperature.