Step 1

Preheat the oven to 375F/190C degrees F.

Step 2

Cream the butter and 1 1/4 cups sugar until light.

Step 3

Add the eggs, one at a time, beating well after each addition. Add vanilla and lemon zest.

Step 4

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Step 5

Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

Step 6

Line a jumbo (Texas) muffin tin with cupcake liners (I use lotus-shaped parchment ones), and fill with batter. Sprinkle the 3 tablespoons sugar over the tops of the muffins, and bake at 375 degrees for about 40-45 minutes.

Step 7

Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day.

Step 8

May be made in a standard-size muffin tin, but bake for 30-35 minutes. It will make 12 standard-sized muffins.