Step 1

Preheat the oven to 375°F/190℃. This recipe makes 15 regular-sized muffins and 8 tulip liner muffins. Line the muffin tins with your liners and set aside.

Step 2

In a medium-sized bowl, add in flour, rolled oats, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.

Step 3

In a large bowl, add white sugar and lemon zest. Using your fingers, combine them to release all of the lemon oils and fragrances. Do this for 2 minutes.

Step 4

Into the same bowl, add oil, eggs, vanilla, and buttermilk. Whisk until well combined.

Step 5

Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.

Step 6

Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing and prevent from sinking. Then add into the bowl and mix in a few times.

Step 7

Evenly divide the batter between your liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Add extra blueberries on top and sprinkle some white sugar.

Step 8

Bake the muffins at 375°F for 20-25 minutes. If using regular liners, the muffins will bake for 15-20 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.

Step 9

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!