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Preheat oven to 400F and line a 12 cup muffin pan with paper liners.
In a large bowl; whisk together the flour, baking powder, and salt. Set aside.
In a medium bowl; whisk together the oil and 1 cup of sugar. Then whisk in the eggs, milk, lemon zest, lemon juice, and vanilla.
Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the blueberries.
Divide the batter into the 12 muffin cups. Generously sprinkle the remaining sugar over the tops.
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.