Move an oven rack to the middle position and preheat oven to 350 degrees. Line a muffin pan with liners and coat with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together sugar, Greek yogurt, eggs, lemon zest, and vanilla extract. Add the dry ingredients in 3 batches, whisking to incorporate after each addition.
Fold in vegetable oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated.
Divide the batter into the prepared muffin pan and bake for 25 to 30 minutes until a toothpick inserted comes out clean.
Remove from the oven and cool in the pan for 5 minutes. Remove muffins from pan and cool completely on a wire rack set over a baking sheet.
