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1
Adjust an oven rack to the middle position and preheat the oven to 375 degrees F.
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2
Spray 12 cup muffin tray with oil spray.
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3
Whisk 2 cups all-purpose flour, cake flour, baking powder, baking soda, salt, and 1/4 cup of the sugar together in a medium bowl.
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4
Set aside.
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5
Beat an additional 3/4 cup sugar and and butter with a mixer on medium-high speed until light and fluffy (3-5 minutes).
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6
Scrape batter down sides with a spatula as needed.
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7
Add eggs one at a time, beating well after each addition.
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8
Beat in lemon juice and zest, and vanilla until incorporated.
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9
Reduce mixer speed to low and beat in 1/3 of the flour mixture until just incorporated, followed by 1/3 of the yogurt, scraping down sides of the bowl as needed.
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10
Repeat this process 2 more times alternating between the remaining flour mixture and the yogurt until the ingredients are just incorporated.
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11
Do not over mix.
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12
Rinse blueberries in a metal strainer until water comes out clear; dry on a paper towel.
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13
(This step prevents blueberries from bleeding into dough mixture and turning a gray color).
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14
Toss the blueberries with the remaining tablespoon of all-purpose flour.
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15
Gently fold blueberries into the batter with a rubber spatula.
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16
Using a large ice cream scoop divide the batter evenly among the muffin cups and sprinkle the tops with 1 tablespoon sugar.
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17
Bake 25-30 minutes until golden brown and toothpick comes out of center clean.
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18
Cool for 5 minutes in the pan, then flip them out onto a wire rack and cool for 10 more minutes.
