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 1/4 tsp. pure vanilla extract, divided
1/2 cup canola oil
1 package unflavored gelatin, bloomed according to directions
1 (16-ounce) can blueberry pie filling
Active time: 30 minutes
Total time: About 45 minutes
Center a rack in the oven and preheat the oven to 350°. Generously butter a cupcake tin and place it on a baking sheet.
Whisk together the flour, ground almonds (if using), baking powder, and salt.
ut 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 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. Spoon 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 (Houghton Mifflin Harcourt, 2006)