Preheat oven to 375F. Line a 12 muffin pan with paper or silpat liners.
In a large mixing bowl whisk together the flour, baking powder and salt. Stir in the blueberries to coat, this keeps them from sinking to the bottom of the muffins.
Melt and cool the butter.
In a medium sized bowl mix together the melted butter, sugar, 2 large eggs and whisk briskly to mix in the eggs. Then whisk in the milk, lemon juice, lemon zest and vanilla extract.
Fill each of the 12 muffin cups then sprinkle with the white sparkling sugar.
Bake for about 27 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Recipe by Just a Smidgen at https://justasmidgen.com/2022/08/10/lemony-blueberry-muffins/