Preheat your oven to 190°C (170°C fan/gas mark 5). Line a 12-cup muffin tin with paper liners.

Gently wash the blueberries and dry them carefully on a towel. Toss the dried blueberries with the cornstarch in a small bowl. This helps prevent them from sinking to the bottom.

Zest the lemon and the orange, being careful to only get the colored part of the peel, not the bitter white pith.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate medium bowl, whisk the eggs, then whisk in the milk, the oil or melted, cooled butter, and the vanilla extract.

Pour the wet ingredients into the bowl with the dry ingredients. Add the lemon zest and orange zest.

Mix with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are okay.

Gently fold in the prepared blueberries.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Baker's Tip: Prefer oil over butter for these muffins; it yields a lighter texture and helps them achieve a greater rise. For an additional boost in height, use a blend of both baking soda and baking powder.

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Enjoy these super delicious Blueberry Muffins. They are lovely warm or at room temperature.