Preheat the oven to 400°.
Line a 12 cup muffin tin with papers.
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, lemon zest and salt.
In a separate, smaller bowl or liquid measuring cup, stir together the milk, oil, vanilla and lemon juice.
Add the liquid mixture to dry mixture and stir just until blended.
Fold in the blueberries.
Divide the batter among muffin cups.
Bake 17 to 19 minutes, until a toothpick inserted into the center of a muffin comes out clean.