Preparation Steps

• Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest.
• Alternate adding the dry ingredients and the milk into the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
• Gently fold in the blueberries, being careful not to crush them.
• Divide the batter evenly among the prepared muffin cups.
• Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.