In a large bowl, beat eggs until light yellow and fluffy.
Beat in melted butter, buttermilk, salt, honey or sweetener of choice, lemon’s juice, lemon zest, vanilla extract.
Mix in the flour. Some like to do it in batches but with an electric mixer ,we can dump all the flour we like, the machine will do the hard work of mixing everything together in no time.
While the batter is getting ready, coat blueberries in two tablespoons of flour. This step prevents them to sink to the bottom of the baking form.
The last crucial step is, to mix baking powder and optional baking soda to the batter. Keep this to the last minute otherwise the acid in the lemon juice and buttermilk will neutralize the baking soda and baking powder which will result in flat dense muff. Mix the batter well on highest setting of the mixer for a short period of time, about 1 minute top.
Quickly fold the floured blueberries in but don’t move them too much once in the batter as their flour coating can get off fairly easily. Save a couple of them for the top.
Quickly spoon the muffin forms up until about frac34; height then top it with some more blueberries.
Place the blueberry muffins into the middle rack of a 360°F / 180°C preheated oven until the top turns golden brown which should happen when a kitchen thermometer registers  210°F / 99°C, about 40 minutes.