Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, sift together the flour, sugar, baking powder, and salt to ensure an even distribution and a light texture.
In a separate bowl, whisk the eggs until just combined. Add the melted butter, lemon zest, and mix until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula, just until no dry flour remains. Be careful not to overmix — the batter will be lumpy.
Gently fold in the blueberries, coating them lightly with batter to prevent sinking. This helps keep them evenly distributed and bursting with flavor.
Using an ice cream scoop or spoon, divide the batter evenly among the muffin cups, filling each about three-quarters full. This creates a nice domed top once baked.
Bake in the preheated oven for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer to a wire rack to cool slightly, which helps set the crumb and makes them easier to handle.
Serve the muffins warm or at room temperature. For a glossy finish, brush with melted butter or dust lightly with powdered sugar if desired.
