3 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 1/2 tsps baking powder
1 tsp baking soda
1 tsp kosher salt
2 cups buttermilk, shaken
1/4 lb (1 stick) unsalted butter, melted and cooled
1 1/2 tsps grated lemon zest
2 extra large eggs, lightly beaten
2 cups fresh blueberries (2 1/2 pints)

3 1/2 cups all-purpose flour 1 1/2 cups granulated sugar 4 1/2 tsps baking powder 1 tsp baking soda 1 tsp kosher salt 2 cup s buttermilk, shaken 1/4 lb (1 stick) unsalted butter, melted and cooled 1 1/2 tsps grated lemon zest 2 extra large eggs, lightly beaten 2 cup s fresh blueberries (2 1/2 pints)

Preheat oven to 350 degrees. Line muffin tins with paper liners

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl.and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4 inch) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.

Bake the muffins for 20-25 minutes, until golden brown.