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Blueberry Lemon Muffins

Blueberry Lemon Muffins adapted from Michelle Lopez of Hummingbird High's Weeknight Baking Cookbook.
Print Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 12

Ingredients
  

  • 2 cups all purpose flour
  • 1/2 cup oat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 10 oz frozen blueberries
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • zest of 1 lemon
  • 1 tbsp lemon juice (half lemon)
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 2 eggs large
  • 1/2 cup milk (I used 2%)

Instructions
 

  • Preheat oven to 375℉. Line muffin tin with paper liners.
  • In a medium bowl, whisk together the flour, oat flour, baking powder, and salt.
  • Put berries into a separate bowl, sprinkling 1 tsp of dry ingredients into the berries and gently toss until completely coated. This prevents them from falling to the bottom of the muffins!
  • In a stand mixer with a paddle attachment, or a large bowl with a hand mixer, combine butter, sugar, and lemon zest. Beat on medium-high until light, fluffy, and doubled in volume (2-3 minutes). Scrape sides down with a rubber spatula.  
  • Reduce mixer to low and add eggs one at a time until fully incorporated, followed by lemon juice and extracts.
  • Add dry ingredients in halves, adding the second half only after the first half has been fully combined.
  • Pour milk in steady stream down the side of the bowl and beat until just combined.
  • Scrape down bottom and sides of the bowl, then beat on low for 30 seconds. Gently fold berries into the batter with a spatula.
  • Use a 3 tablespoon scoop to fill each liner.
  • Bake for 30 minutes, or until muffins are domed and golden brown around the edges and a skewer inserted comes out with a few crumbs attached. Cool for 10 minutes in the tin and serve warm or room temperature.