Zesty Zucchini Blueberry Breakfast Muffins

3 cups all-purpose unbleached flour plus 2 Tbsp. 
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
10 Tbs unsalted butter, melted
2 eggs, lightly beaten
1 1/2 cups sugar
Zest from 1 lemon, 1 tbs, finely chopped
3cups shredded zucchini
2 cups blueberries, (use frozen but do not thaw)

Preheat oven to 350 degrees
Combine 3 cups flour, baking soda, baking powder and salt in large bowl and set aside.
In small bowl coat blueberries with 2 Tbs Flour. this will help keep them from sinking to the bottom of the muffin when baking.
In another bowl, combine butter, egg, sugar, lemon zest and zucchini. Pour liquids into bowl with flour mixture and stir until just combined. 
Fold in Blueberries.

Divide evenly between muffin molds and bake 25 minutes or until tops are golden and toothpick inserted in center comes out clean.