French yogurt cupcakes with blueberry topping

This recipes makes 12 cupcakes, really pretty and really yummy. The cupcake itself can taste rather bland but the topping goes really well with it and gives it an almost whimsical look. 

• 1 cup all-purpose flour
• 1/2 cup ground almonds (or, if you'd prefer, omit and use another 1/2 cup all-purpose flour)
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 1/4 cups sugar, divided
• Grated zest of 2 lemons, divided
• 2 1/2 cups plain Greek yogurt, divided
• 3 large eggs
• 1 1/2 tsp. pure vanilla extract, divided
• 1/2 cup canola oil
• 1 package (7g) unflavored gelatin, bloomed according to directions
• 1 (16-ounce) can blueberry pie filling

Center a rack in the oven and preheat the oven to 350°(175C). Line muffin tin with paper liners.

Whisk together the flour, ground almonds (if using), 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 1/2 tsp. vanilla and whisk until the mixture is well blended. Whisk in the dry ingredients. Fold in the oil. 

Pour batter into cupcake tin, filling cups about 2/3 of the way.

Bake for 18 to 20 minutes, or until the cupcakes begin to come away from the sides of pan; they should be golden brown, and a thin knife inserted in the center should come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a butter knife between the cupcakes and the sides of the pan. Turn out cupcakes and cool to room temperature.

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. (easier to mix gelatin with some yogurt first to "temper" it otherwise gelatin might clump up due to temperature difference)

Slice off top of cupcakes along top of liner to produce a flat top. Spoon slightly chilled glaze over cupcakes and chill. Top each with a spoonful of pie filling. .

Adapted by Joel Brown from Dorie Greenspan's French yogurt cake with marmalade glaze in Baking: From My Home to Yours