Preheat the oven: Begin by heating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
Prepare dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
Mix wet ingredients: In another bowl, whisk together the vegetable oil, buttermilk, egg, lemon zest, and lemon juice until smooth.
Combine ingredients: Add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix! Your batter should remain slightly lumpy.
Incorporate blueberries: Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
Fill muffin cups: Using a spoon or an ice cream scoop, pour the muffin batter into the prepared tins. Fill each cup about 2/3 full to leave room for rising.
Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and enjoy: Once done, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.