Preheat oven to 375 degrees.

Mix flour, salt, and baking powder in a bowl until well combined. Set aside.

In a separate large mixing bowl, add softened butter, brown sugar and white sugar. Whisk until smooth.

Whisk in milk, vanilla, eggs and lemon zest until fully combined.

Pour dry ingredients into the wet and mix until just combined. Try not to over mix.

Gently Fold in blueberries.

Pour batter evenly into your standard sized baking cup lined or lightly buttered muffin tins. Fill each cup about ¾ full.

Transfer to oven and bake for about 27-30 minutes. Tops will be lightly golden and a toothpick should run through the muffin and come out mostly clean.

Let muffins cool on a cooling rack slightly. Enjoy warm!