Preheat the oven to 450℉.
Prepare 12 muffin tins by lining them with liners.
Over a large bowl, using a sieve, sift the dry ingredients- 2 cups all purpose flour, baking powder, baking soda and salt.
In another bowl, add the eggs and the sugar and mix well until all the sugar combines.
To the egg mixture, add the following - oil, milk, lemon zest, lemon juice, vanilla extract and mix well.
Add this wet mixture to the dry ingredients and gently fold until no more flour can be seen. DO NOT OVERMIX.
To the blueberries, add 1/2 tablespoon all purpose flour and coat them. This will prevent them from sinking to the bottom.
Now take the flour coated blueberries and add them to the muffin batter. Stir gently or the blueberries may burst.
Pour the batter equally into the muffin tins.
Additionally you can add a few blueberries (2-3) on the top and sprinkle 1/4 teaspoon sugar too (this will give a nice caramelized top).
Bake for 10 minutes.
Then REDUCE the oven temperature to 375℉ (without opening the oven door or removing the tins) and continue baking for additional 10 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Once done, remove from the oven and allow them to cool for 5 minutes in the muffin tin. Then remove the muffins from the muffin tin and allow them to further cool on a cooling rack (this will prevent them from becoming dry).
Enjoy!