Preheat oven to 325°F. and grease or line muffin tin.

Combine dry ingredients and orange zest in a large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients, then fold in blueberries.

Using a large ice cream or cookie scoop, fill muffin cups ¾ cup.

Bake for 20-25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.

Note: It's important to use fresh blueberries. Frozen berries tend to be too wet, and add too much moisture to the batter