Preheat oven to 400 degrees Fahrenheit and place oven rack in the center of the oven. Grease a 12- cup muffin tin very well with softened butter and set aside.

In a medium bowl, mix together the dry ingredients (flour through orange rind) and set aside. In another bowl, beat together the wet ingredients (butter – eggs). Pour the wet ingredients into the dry ingredients and mix until just barely combined. Do not over mix. Gently stir in the blueberries.

Using a greased ice cream scoop or large spoon, divide the batter among twelve greased muffin cups. Bake for 14-16 minutes or until the muffins are set, firm, and light golden in color. A toothpick inserted at the center should come out clean. Bang the bottom of the pan firmly on the counter to loosen the muffins and turn the pan upside down onto a cooling rack to remove them. Let sit at least two minutes before serving hot, warm, or at room temperature. Store leftovers in a well-sealed bag or storage container on the counter for up to 3 days or in the freezer for up to two weeks.