Blueberry Cupcakes with Lemon Glaze

I'm learning to adapt to a new way of life.  Most of my new skills now involve doing things with one hand.  I've almost mastered typing on the computer with just my left hand, I've developed a system of getting dressed with one side of my body accessible at a time, and most importantly, I'm learning to eat one handed all while I have a wiggly 13 pounder in my other arm.



















The key to my new eating style revolves around easy, unfussy foods.  Having these muffins/cupcakes in the fridge might be one of the best things that has ever happened to me.




Why are these muffin cupcakes you ask? They are light, fruity, and some days serve as breakfast; hence, muffin.  They are hearty enough for a good afternoon snack; ergo, muffin or cupcake depending on what makes you feel better.  And they are sweet and tangy enough for a perfect summertime dessert; therefore, cupcake.  Oh yeah, they also hit the spot at 3:30 in the morning in case you find yourself needing a little something.  You see, I think the lemon glaze is what allows this to jump all over the place.  It's tangy and sweet and adds a punch of citrus that will excite your tastebuds.  How's that for the perfect one handed treat?


You should be buying blueberries right now.  You should be buying as many as you can get your hands on.  You should be eating them by the handful, freezing them for smoothies and tossing them into this little muffin/cupcake number.  Why you ask?  Because it's summer and blueberries taste like the sweet and juicy morsels they were designed to be.  And, they are cheap!  What could be better?

Lets call these muffins in the morning and cupcakes at night.  Lets call these the best thing that happened to summer since the push pop.

From my little kitchen to yours... Happy Summer.
Blueberry Cupcakes with Lemon Glaze
Recipe adapted from: aspicyperspective.com
Makes 24 cupcakes

Recipe Notes
A note about greek yogurt: It is important to use good quality greek yogurt in this recipe.  I recommend Oikos or Fage brand and you can use 0% fat or 2% fat as well as plain or vanilla. These authentic greek yogurts are thick and will give your cake a great consistency.

A note about baking time:  I know 20 to 30 minutes is a pretty wide range for doneness.  Depending on exactly how much batter goes into each cupcake and the type of pan you are using, the time varies greatly.  Dark pans bake faster than light pans. The tops will be slightly brown and when you press the tops of the cakes, they will spring back just a bit.  Doneness can also be checked by inserting a toothpick into the cake.  When it comes out clean, the cupcakes are done.   

A note about cupcake liners: You can make these without using the liners, but the finished product is a lot cleaner and portable with the wrappers.  The lemon glaze can be contained in the wrapper and you won't have to worry about a dirty cupcake pan to clean.

Ingredients

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 large or extra large eggs
5 tablespoons lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, greek yogurt (see recipe note)
15 oz. fresh blueberries (about 2 cups), washed and still slightly wet
2 cups powdered sugar
cupcake liners

Step by Step
Preheat oven to 350 degrees F. Line a cupcake tin with liners.   Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the blueberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into each cup, about 2/3 full. Bake for 20 to 30 minutes, depending on your type of pan.  Dark pans seem to bake a little bit faster than light pans. Cupcakes are done when a toothpick comes out clean and the tops are slightly brown.
Allow cakes to cool in the pan.  Once cooled whisk together the remaining 4 Tb. of lemon juice and the powdered sugar. Drizzle about a teaspoon on top of each cupcake.  Refrigerate for about an hour to help the lemon glaze set.  Cupcakes can also be eaten straight out of the oven after they are glazed... whatever you prefer. (I happen to love them cold).

Store in the refrigerator for up to 5 days.  Serve cold or reheat individually in the microwave for 15 seconds.