Ingredients
3/4 cup spelt flour
1/2 cup unbleached all-purpose flour
1 cup old-fashioned oats
2 tablespoons ground flaxseed
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup plus 2 tablespoons whole milk, plus more if needed
2 large eggs
1 stick unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
3/4 cup granulated sugar
1 1/4 cups frozen (do not thaw) wild blueberries (6 ounces)
1 cup plus 2 tablespoons confectioners' sugar
1 lemon
Preparation
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together both flours, oats, flaxseed, baking powder, and salt. In another bowl, whisk together 1/2 cup milk, eggs, butter, vanilla, and granulated sugar. Whisk milk mixture into flour mixture. Gently fold in blueberries.
Divide batter evenly among muffin cups, about 1/4 cup per scoop. Bake until a tester inserted in middles comes out with just a few crumbs, 22 to 24 minutes. Let muffins cool in pan 15 minutes, then transfer to a wire rack and let cool completely.
Whisk confectioners’ sugar with remaining 2 tablespoons milk until smooth. Add additional milk if needed, a drop at a time, to achieve a drizzling consistency. Dip muffins in glaze; set on rack to drip. Grate some lemon zest directly over top of each muffin; allow glaze to set fully before eating or storing. Muffins can be stored in an airtight container up to 3 days.
