In a medium bowl, combine the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs, melted butter, and sugar at a high speed until well combined. Lower the speed and add in the vanilla, lemon zest, and milk.

With the mixer running on low, slowly add in the dry ingredients, a little at a time. Mix until everything is just incorporated.

Remove the bowl from the stand mixer and gently fold in the blueberries using a rubber spatula.

Scoop the batter out equally into a muffin pan lined with muffin papers. This recipe should make 10-12 muffins, depending on how large you make the muffins.

Bake the muffins for 40 minutes in a 350°F oven, or until a toothpick inserted in the middle comes out clean. Allow the muffins to cool completely on a wire cooling rack.

When the muffins have cooled completely, drizzle the optional glaze (recipe in link above) in a zig-zag motions. Allow the glaze to set for about 15-20 minutes before serving or storing in an airtight container.