Preheat the oven to 375° and grease 12 muffin tins or line them with paper liners.
Mix sugar, eggs, melted butter, oil, and vanilla extract in a large mixing bow and whisk until all the ingredients are well combined and light.
Add the lemon zest to the wet ingredients and combine.
Add all the dry ingredients, flour, baking powder, and salt to a bowl. Whisk
Measure 1/2 cup of milk.
Alternate adding half the dry ingredients and half the milk to the wet ingredients, stirring until just combined, until all the ingredients are in the one big mixing bowl making a batter.
Toss 1 cup of the blueberries with 1 Tablespoon of flour in a bowl. Set the other 1/2 cup of blueberries aside.
Add the blueberries to the muffin batter and gently fold then in trying not to smash any.
Add 1/4 cup of muffin batter to each muffin (cupcake) cup using an ice cream scoop.
Distribute the rest of the reserved blueberries evenly over the top of each muffin, lightly pressing them into the batter.
Bake for 24-28 minutes or until a toothpick inserted to the center of a muffin come out clean.
Cool the muffins in the pan on a wire rack for 10 minutes.
Gently lift the muffins out of the pan and continue to cool them on a wire rack until completely cool.