Rinse blueberries throughly. Pour onto a few paper towels and pat dry. Set aside.
Combine milk and lemon juice and let sit for a couple of minutes to thicken.
In a large bowl, whisk together sugar, flour, baking powder, and salt.
Create a well in the dry ingredients and pour the milk mixture, oil, eggs, and vanilla extract into the well.
Mix until just combined, do not over mix.
Gently fold in the blueberries, do not over mix.
Divide batter evenly among about 15 muffin cups, they will be almost full.
Bake at 425 degrees F for 16-18 minutes or until a toothpick comes out with a few crumbs.
Using oil will give these muffins a lighter texture, especially if you keep them for a few days. Butter will be slightly more dense and dry out more quickly over time. If you are using a thin muffin tin or a really dark colored muffin tin, lower the oven temperature to 400ºF.