• Preheat oven to 375 degrees.
• Sift flour (remove one tablespoon), baking powder, soda, sugar, and salt in a large bowl.
• Using a colander to sort and rinse fresh blueberries.
• Transfer the blueberries to a small bowl and add the tablespoon of the reserved flour. Gently mix to coat the berries with the flour. Set aside.
• Whisk together eggs, milk, melted butter, lemon zest, and lemon juice in a medium bowl.
• Stir just until moistened. Then gently fold the blueberries into the batter with a spatula.
• Line a muffin tin with muffin liners, then fill the muffin liners using a muffin scoop.
• Transfer the muffin tin to a 375-degree F oven and bake for 18 minutes or until an inserted toothpick comes out clean.
• Place out pan on a wire cooling rack for 10 minutes before removing the muffins.

Lemon Sugar Topping

• Combine sugar and zest in a small, then sprinkle the tops of the muffins before baking.