Olivia Frescura

los angeles beauty & lifestyle blog

Blueberry Lemon Muffins Recipe from Weeknight Baking by Michelle Lopez

 

View this post on Instagram

 

A post shared by Olivia Frescura (@oliviafrescura) on

*note: my blog won’t let me upload photos at the moment, so I have to use what I post on instagram. Sorry for the inconvenience!

While most of us are stuck at home and bored, I figured I’d manage to get a lot of cooking and baking done for the first time in a while. And since pretty much all of my other hobbies are eliminated while I’m stuck at home— I’m going to share some quarantine cooking/baking recipes with you guys in case you want something to do too!

This recipe is based off of the Berry Almond Muffins from Michelle Lopez’s Weeknight Baking Cookbook. I love the idea of these super quick recipes to fit your schedule— especially as someone who bakes a ton for my coworkers (at least…while not self-isolating).

I made a few tweaks to the recipe based on what I had stocked at home. I subbed the almond meal for oat flour, switched up the milk, used less blueberries, and added lemon juice and vanilla/almond extracts. So— alterations to this recipe can definitely be done. If you don’t have oat/nut meal at all— just use all regular AP flour!

Blueberry Lemon Muffins

Blueberry Lemon Muffins adapted from Michelle Lopez of Hummingbird High’s Weeknight Baking Cookbook.

  • 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%))

  1. Preheat oven to 375℉. Line muffin tin with paper liners.

  2. In a medium bowl, whisk together the flour, oat flour, baking powder, and salt.

  3. 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!

  4. 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.  

  5. Reduce mixer to low and add eggs one at a time until fully incorporated, followed by lemon juice and extracts.

  6. Add dry ingredients in halves, adding the second half only after the first half has been fully combined.

  7. Pour milk in steady stream down the side of the bowl and beat until just combined.

  8. Scrape down bottom and sides of the bowl, then beat on low for 30 seconds. Gently fold berries into the batter with a spatula.

  9. Use a 3 tablespoon scoop to fill each liner.

  10. 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.