Lemon Blueberry Muffins

Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.

Wash and dry the blueberries.

Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the vegetable oil, yogurt, milk, the 1 teaspoon lemon juice and the lemon zest until smooth. Stir the wet ingredients into the dry ingredients with a spatula until a thick dough forms. Fold the blueberries into the batter with a spatula.

Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle the tops with a pinch of granulated sugar.

Bake: Bake the muffins for 18 to 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour.

When ready to glaze, in a medium bowl mix together the 1 tablespoon lemon juice and the powdered sugar until a thick icing forms. If the texture is not drizzlable, add a few more drops lemon juice and continue stirring until it comes together. Drizzle a small amount with a fork over each of the muffins. (If you like a large quantity of icing, make it with 1 ½ tablespoons lemon juice and ¾ cup powdered sugar.)

Eat the muffins immediately. Store at room temperature in a sealed container lined with a paper towel to absorb extra moisture, about 2 days if iced or 4 days if un-iced. Store refrigerated without glaze for up to 1 week or more (allow to come to room temperature before serving), or frozen without glaze for up to 3 months.