• 250g (2 cups) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 200g (1 cup) granulated sugar
• 113g (1/2 cup) unsalted butter, melted and slightly cooled
• 2 large eggs
• 1/2 Tablespoon lemon zest
• 1 teaspoon vanilla paste or extract
• 1/4 teaspoon almond extract (optional)
• 180g (3/4 cup) buttermilk
• 260g (1 3/4 cups) fresh or frozen blueberries

Instructions:

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, mix sugar, melted butter, eggs, lemon zest, vanilla, and almond extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until just combined.
5. Gently fold in blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.