by theUngourmet -inspired by 500 cupcakes
makes about 12 muffins
2 cups whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup canola oil
1/2 -3/4 cup orange blossom honey
1 cup nonfat Greek style yogurt
1 tbsp lemon zest
1 tbsp lemon juice
1 cup fresh blueberries
In a medium bowl, Whisk together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, whisk together the egg, oil, honey, yogurt, lemon zest and lemon juice. Add the flour mixture to the egg mixture and stir just until combined. Gently fold in the blueberries.
Bake in greased muffin tins at 375 degrees for 16-18 minutes or until toothpick inserted comes out clean. Cool on a wire rack.
For the icing: 1 tbsp honey, juice of 1/2 a lemon, 1/2 tsp poppy seeds, 1 tsp milk and enough powdered sugar to make a honey-like consistency. Dip the top of the muffins into the icing.
