Preheat the oven to 375°F (190°C) and grease a muffin tin or line with muffin liners.

In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

In another bowl, combine the wet ingredients: melted butter, buttermilk, eggs, lemon zest, and lemon juice.

Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.