Lemon Blackberry Muffins
Preheat the oven to 350. Spray a muffin pan with non-stick spray then line the pan with 18 paper liners.
In a large bowl, whisk together the sugar, oil, eggs, vanilla, yogurt, buttermilk, lemon zest and lemon juice until well combined. In a separate bowl, combine the flour, baking soda, salt and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the blackberries.
Fill the muffin cups 3/4 full of batter. Bake muffins for 18-22 minutes, until a toothpick comes out clean. Cool muffins in the pan for 5 minutes. While the muffins are warm, combine the powdered sugar, corn syrup, lemon juice and milk, then drizzle over the muffins. Sprinkle with the Turbinado sugar. Transfer to a wire rack to cool for 30 minutes before serving.
Yields 18 muffins.
Recipe from Curly Girl Kitchen