Tender, light muffins never fail to garner praise. Here the secret is buttermilk, which acts as a tenderizer, and a light hand with the batter.
Fresh blueberries don't work as well in this recipe as frozen, because they're too dry.
These muffins are best served the day they're made, although they will keep for 2 or 3 days stored in an airtight container.
Preheat the oven to 375 degrees F. Line a standard muffin tin with cupcake papers. Set aside. (This recipe makes more than a dozen muffins, so you may wish to use 2 pans).
Place the flour, sugar, salt, baking powder and baking soda in a large bowl and whisk to blend.
In another medium-size bowl, whisk together the eggs, buttermilk, oil and lemon zest. Add the liquid mixture to the bowl with the dry ingredients and stir until the batter is just mixed. Add the blueberries and stir just enough to combine. Don't overmix the batter or the muffins will be tough.
Scoop or spoon the batter into the prepared muffin cups, filling each cup to the brim. Sprinkle each muffin with 1/2 teaspoon of sugar. Immediately transfer the muffin pan(s) to the oven and bake until the muffins are set and golden, 20 to 25 minutes.
Move the pan to a wire rack to cool for 15 minutes, then turn the muffins out of the pan and finish cooling them on the wire rack.