1-First, preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly. Measure out all ingredients accurately to set yourself up for success, including any dietary swaps if needed.

2-In a large bowl, whisk together the flour, baking powder, and salt until they’re well mixed. This step helps distribute the leavening agents evenly for a nice rise.

3-In another bowl, beat the egg, then stir in the melted butter, sugar, milk or buttermilk, vanilla, and lemon zest until smooth. Mixing wet ingredients separately ensures they blend perfectly before combining.

4-Slowly add the wet mixture to the dry ingredients, stirring gently to avoid overmixing, which can lead to tough muffins. Stop as soon as everything is just combined for that fluffy texture.

5-Fold in the fresh blueberries carefully so they don’t burst and turn the batter blue. This keeps the muffins visually appealing and full of juicy surprises.

6-Spoon the batter into the muffin tin, filling each cup about 3/4 full. This allows room for the muffins to expand without overflowing.

7-Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the tin for a few minutes before moving to a rack this helps them set properly.