Preheat oven to 350F. Spray two jumbo muffin pans with nonstick spray (or line with liners), 12 total.
In a mixing bowl, whisk together the butter and sugar. Add in the zest, juice, eggs, vanilla and milk and whisk to combine.
Sprinkle the baking soda and baking powder over, stir in. Add in the flour and stir until combined, but do not overmix.
Fold in the blueberries.
Divide the batter between the prepared cups and sprinkle with raw sugar (if desired). Bake for 35-40 minutes, until the tops have turned a light golden color. Cool on wire racks.