Preheat oven to 350 degrees F, grease or line a 12 cup muffin tin, set aside.*
In a large mixing bowl combine the oil, sugars, eggs, and vanilla extract. Whisk until combined. Gently mix in the milk.
In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine.
Add the dry ingredients into the wet and combine until completely incorporated.
Toss the blueberries in the extra tablespoon of flour until evenly coated. Fold gently into the batter along with the lemon zest and juice. Use a portion scoop to fill each muffin cup 2/3rds full.
Bake at 350 for 23-25 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool slightly before enjoying!
Notes
*This recipe makes 24 muffins, you can bake in batches or line 2, 12-cup muffin tins