Preheat oven to 220°C (428F) and line a muffin tin with muffin liners (or lightly spray with oil).
Sift and mix flour, baking powder and salt in a medium-sized bowl and set aside.
Place vegetable oil and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer). Mix on medium speed until combined.
Add lemon juice and zest and mix to incorporate. Add Greek yogurt and mix for 1-2 minutes until well-combined.
Slowly add dry ingredients in two parts, alternating with milk and mix until just combined. Do not over mix.
Fold in blueberries using a spatula. Batter will be slightly thick.
Divide batter between muffin pan, filling all the way to the top for a large muffin or ¾ full for a smaller muffin (you should have 10-12 muffins).
Bake for 8 minutes at 220°C (428F). Without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes, until a skewer inserted into the center comes out clean. Baking time depends on muffin size and oven.
Allow to cool for 5-10 minutes in muffin pan, then transfer to a cooling rack to cool completely.