Blueberry Yogurt Cupcakes

Blueberry Yogurt Cupcakes

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup AP flour

  • ½

    cup ground almonds

  • 2

    tsp baking powder

  • ¼

    tsp salt

  • cups sugar, divided

  • Grated zest of 2 lemons, divided

  • cups plain Greek yogurt, divided

  • 3

    large eggs

  • tsp vanilla, divided

  • ½

    cup canola oil

  • 1

    package unflavored gelatin, bloomed according to directions

  • 1

    (16 oz) can blueberry pie fillling


Preheat oven to 350. Generously butter a cupcake tin and place on a baking sheet. Whisk together the flour, almonds, baking powder and salt. Put 1 cup sugar and zest of 1 lemon in a medium bowl and, with your fingertips, rub the zest into the sugar. Add 1/2 cup yogurt, eggs, and 1/4 tsp vanilla and whisk til well blended. Whisk in the dry ingredients. Fold in the oil. Pour batter into cupcake tin, filling about 2/3 of the way. Bake 18 to 20 minutes, or til the cupcakes begin to come away from the sides of the pan; they should be golden brown. Transfer the pan to a rack and cool for 5 minutes, then turn the cupcakes out to cool. To make the glaze: In a medium bowl, mix together 1/4 cup sugar, zest of 1 lemon, 1 tsp vanilla, 2 cups Greek yogurt, and gelatin. Spoon over the cupcakes and chill. Top each with a spoonful of pie filling.


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