Preheat oven to 375 degrees and prepare muffin tins, by spraying liberally with baking spray.
In a stand mixer or with a hand mixer, cream butter, sugar and lemon zest together until light and fluffy.
Add the eggs into the mixing bowl and beat until well combined.
Add in the vanilla and lemon juice and mix until combined.
Now alternate adding the dry ingredients and the milk. Start by adding 1 cup of flour, the baking powder and the salt. Mix until everything is incorporated. Then add in ¼ cup of the milk, mixing on low until just mixed in. Then with the mixer going on low, add in the last cup of flour and last ¼ cup of milk and mix until the batter just comes together. It will be thick.
Using a spatula, fold the blueberries into the batter. If using frozen berries, the batter will get thicker, don't worry, it's all good.
Using a cookie scoop or a spoon, portion the batter into 12 muffins.
Bake at 375 degrees for 25-30 minutes or until the top is golden brown.
When finishing baking, take out of the oven and let cool in baking tin about 10 minutes
Carefully remove from the baking tin and let cool and enjoy!
Notes
You can easily substitute some of the white flour with whole wheat flour in this recipe. I’ve done it with half white flour and half whole wheat often. I also like to use white whole wheat flour (I get mine at Trader Joe’s).