Blueberry and lemon muffins

It's blog confession time- I am not a baker. I have made loaves which could probably have been used as offensive weapons such was their weight, and pizza bases which somehow remained raw in the middle despite hours of cooking. I think this is probably because baking is quite a precise art and I am not a natural recipe follower.
However one of the few baked things that I can usually manage reasonably well is cakes (phew). This muffin recipe is from 500 Cupcakes and Muffins by Fergal Connolly, and the reason for their somewhat non-muffin like appearance is due to the fact that I cooked them in a cupcake tray and nothing to do with the recipe itself.

Recipe for one dozen large muffins (or a lot of cupcakes):

125g caster sugar
1 tbsp lemon zest
265g plain flour
1 tbsp baking powder
2 beaten eggs
225ml milk
115g unsalted butter, melted
225g blueberries

Beat the melted butter (make sure it's cooled a bit), milk and eggs together until smooth, add the dry ingredients and mix well. Stir in the blueberries and then spoon the batter into cases. Bake in a pre-heated oven at gas mark 6 for around twenty minutes or until golden on top.
I used half the above recipe to make around 15 cupcakes, and used up some blueberries that had been hanging about in the fridge for a little to long. The combination of berries and lemon kept things tasting nice and fruity and vaguely like something that might be consumed at breakfast. And surely cake for breakfast can only be a good thing?