Start by preheating your oven to 375°F (190°C). This ensures that your muffins will bake evenly and rise beautifully.
Line your muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
In a large mixing bowl, whisk together the melted butter, milk, orange zest, vanilla extract, and eggs until well combined.
In another bowl, whisk together the flour, sugar, baking powder, and salt until evenly mixed.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
Gently fold in 3/4 cup of the blueberries, reserving the remaining 1/4 cup for topping the muffins.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Top each muffin with a few of the reserved blueberries for a beautiful presentation.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer them to a cooling rack to cool completely.
