Preheat oven to 425°F. Spray and line a standard 12 cup or large 6 cup muffin pan.
Measure out the milk then add in the lemon juice and lemon oil. Let sit while you gather the remaining ingredients. In a bowl, whisk together the flour, baking powder, baking soda and salt, set aside.
In a large bowl, whisk together the sugar and melted butter followed by the eggs and lemon zest. Mix in the milk mixture, then the flour mixture until just combined. Fold in the fresh blueberries.
Divide the batter into the muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 10-12 minutes for large muffins or 8-10 minutes for small, or until a toothpick inserted into the center comes out clean. Enjoy!
Notes
*lemon oil adds a bit more natural lemon flavor, if you have it, use it! If not, don't sweat it.