Preheat the oven to 400 degrees. Line a standard muffin pan with 12 paper liners.  Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, whisk the sugar, eggs and oil vigorously until frothy, about 1 minute. Add the milk, lemon zest, juice and vanilla, and whisk until well blended.

Add the dry ingredients and stir just until almost combined, then gently fold in the blueberries.

Using an ice cream scoop, scoop the muffin batter evenly between the (12) muffin cups. Bake 15-18 minutes or until golden brown and the top of the muffins spring back when gently pressed.

Cool on a wire rack 10 minutes, then remove the muffins from the pan and cool completely on the wire rack.

Store unused muffins in an airtight container at room temperature.  Enjoy!