Goodbye Summer Muffins

I am generally a summer Grinch. This summer wasn’t so bad. Lots of rain and a ruined garden. But it’s better than the past ten summers, I’d say.

Regardless, I’m ready to usher in fall. But before that, i need some closure on this past season…

So shove some of these Goodbye Summer Muffins in your mouth before you curl up in a scarf. The last of summer’s blueberries and bright, fresh citrus.

We might as well go out on top!

Goodbye Summer (Muffins)… it’s been nice.

Goodbye Summer Muffins
Lemon Blueberry Muffins
adapted from Erica’s Sweet Tooth

for the muffins
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain Greek yogurt
1 cup sugar
3 large eggs
zest of 2 lemons
1/2 tsp vanilla extract
1/2 cup vegetable oil
1 pt fresh blueberries, tossed in 1 tbsp flour

for the lemon syrup
1/4 cup fresh lemon juice
1/4 cup sugar

for the lemon glaze
1 cup powdered sugar
1/4 cup fresh lemon juice

Preheat oven to 375°F.

Line muffin tins with 24 papers and then spray with cooking spray.

In a large bowl, mix together flour, baking powder and salt.

In a mixing bowl, combine the yogurt, sugar, eggs, lemon zest, vanilla and oil.

Slowly incorporate the dry ingredients to the wet.

Fold in blueberries with a rubber spatula.

Pour the batter into the cupcake wrappers, filling them about 2/3rds of the way full.

Bake for 15-20 minutes, or until a toothpick comes out clean when inserted into the center of them.

Let them coo for 20 minutes.

While they are cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until dissolved. Continue simmering for another minute or two. Set aside.

Using a toothpick, poke holes in the muffins. Brush the tops of them with the syrup.

To make the lemon glaze, whisk together powdered sugar and lemon juice. Drizzle over the top of the muffins. Let harden before serving.