Delicate notes of lemon zest give these easy blueberry muffins a lovely zip. These are delicious slathered with butter at breakfast time, or served as an afternoon snack.
Line a muffin pan with muffin cups (if using), and then heat the oven to 425 F.
Pour the blueberries into a small bowl. Then finely grate the lemon peel and juice the lemon. Reserve both lemon zest and juice in a small bowl.
In a large mixing bowl, stir the sugar, flour, salt, and baking soda together, and then remove about one-quarter cup from the bowl and sprinkle it over the blueberries, tossing them together until well-coated.
In a liquid measuring cup, whisk milk, melted butter, avocado oil, reserved lemon zest and juice, vanilla, and eggs together until uniformly combined.
Slowly beat the liquid ingredients into the dry ingredients until they form a smooth, uniform batter. Fold in the blueberries, and then fill the muffin tins three-quarters of the way full. Bake for about eighteen minutes or until puffed and golden brown on top. You can test doneness by inserting a toothpick into the center of the muffin; if it comes out clean, the muffins are ready.
Let the muffins cool for about five minutes in the tin, and then transfer them to a wire rack to finish cooling at room temperature