This weekend I made Lemon Blueberry Muffins twice. Yes, twice. Once without baking soda and once with. While the first batch tasted okay I was wondering why they didn't fluff up and get brown on top...no baking soda. The second batch was much better and oh so lemony!
I actually used more lemon zest - one whole lemon. Then used half of that lemon's juice. If you don't own a microplaner this is your excuse to get one. I use mine for lemon zest, chocolate topping and Parmesan cheese.
I also used frozen blueberries from last summer and they were just a juicy!