Preheat the oven to 425°F. This initial high temperature will help the muffins rise and give them a rounded top. Prepare the Muffin Tin: Either coat it with butter and flour or spray it with coconut oil. Ensure the sides and tops of the muffin tin cavities are well-greased. This ensures the muffins release easily and do not get stuck.

Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Set aside. Wet Ingredients: In a separate large bowl, cream together the butter and granulated sugar using a hand mixer until the mixture is creamy and smooth.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

Combine Wet and Dry: Gradually add the sifted dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined and there are no visible lumps.

Add Blueberries: Gently fold in the blueberries using a spatula, ensuring they are evenly distributed throughout the batter. Fill Muffin Tin: Using an ice cream scooper or a spoon, fill each muffin cavity about ¾ full with the batter. Sprinkle the tops with the additional sugar.

Baking: Place the muffin tin in the oven and bake at 425°F for 5 minutes. Then, reduce the oven temperature to 375°F and continue to bake for an additional 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cooling: Once baked, remove the muffin tin from the oven and transfer it to a wire cooling rack. After a few minutes, carefully remove each muffin from the tin and let them cool completely on the rack.

Serve and Enjoy: Once cooled Share with friends and family.