Blueberry Muffins

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3 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

4 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 cups buttermilk, shaken

1/4 pound (1 stick) unsalted butter, melted and cooled

1 1/2 teaspoons grated lemon zest

2 extra-large eggs, lightly beaten

2 cups fresh blueberries (2 half-pints)