Blueberry Muffins

I bought some local blueberries last weekend. I had intended for us to have blueberry pancakes but the weekend didn't allow for blueberry pancakes. Sooooooo, I made blueberry muffins!

I used the Barefoot Contessa's recipe.

3 ½ cups all-purpose flour 
1½ cups granulated sugar 
4½ teaspoons baking powder 
1 teaspoon baking soda 
1 teaspoon kosher salt 
2 cups buttermilk, shaken 
¼ pound (1 stick) unsalted butter, melted and cooled 
1½ teaspoons grated lemon zest 
2 extra-large eggs, lightly beaten 
2 cups fresh blueberries (2 half-pints) 

Preheat the oven to 350 degrees. Line muffin tins with paper liners. 

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don’t over mix! With a standard (2¼ -inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full. 

Bake the muffins for 20 to 25 minutes, until golden brown. 

I don't have enough muffin pans to make the 20 muffins the recipe said it would.

I got brave and sprayed my mini muffin pans, said a prayer, and scooped the batter into the mini muffin pans.

I don't have a picture, but they came out in one piece. ALL OF THEM.

The muffins are almost gone. I would like a little more lemon flavor in the recipe.

Very good as is, but we both think more lemon would be good!

Blueberry pancakes or blueberry muffins. Which do you prefer?

What do you do with your blueberries?