Heat oven to 180 ° C.
Soften the butter at room temperature and then smash energetically (get help from a food processor) together with sugar for a few minutes until the mixture turns creamy.
Break the eggs into a bowl, add to the mixture slowly flapping, and add the salt and bicarbonate then add warm milk.
Continue to bump until the consistency is swollen and homogeneous.
Mix in a bowl the flour, baking powder and the seeds taken from the vanilla bean and add them little by little to the mixture until everything will be creamy and without lumps.
Finally, add the lemon zest and 2/3 of the blueberries (1/3 will serve to decorate the muffins surface before baking them).
Place the paper cups in the 6 muffins tray.
Put the mixture into cups (fill up to the edge), sprinkle the surface with some blueberry and place them in a preheated oven at 180 ° C for about 20-25 minutes.
After baking, the muffins will be golden on the surface, then turn off the oven and let it rest there for 5 minutes with open door, then pull out and let it cool down completely.
Remove the paper cups from the tray and decorated with the remaining blueberries.
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