Preheat your oven to 400°F (200°C) and grease a 24-cup mini muffin tin.

In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

In another bowl, whisk together buttermilk, eggs, melted butter, lemon juice, and lemon zest until smooth.

Fold the wet mixture into the dry ingredients until just combined, leaving some lumps.

Fold in fresh blueberries and additional lemon zest into the batter.

Portion the batter into the muffin cups, filling each about three-quarters full.

Bake in the preheated oven for 10-14 minutes until golden brown and a toothpick comes out clean.

Allow to cool briefly in the tin before transferring to a wire rack to cool completely.