Preheat the oven to 180C / 350F / 160C fan forced. Grease a 12 hole muffin tin or silicone muffin tray and set aside.
In a large bowl sift together the flour, baking powder and salt. Add the sugar and mix it well.
In a separate bowl whisk together the eggs, milk, vegetable oil, zest and juice.
Mix the wet ingredients with the dry ingredients with a spatula, being careful not to over mix, then gently fold in the blueberries.
Divide the batter equally among the 12 muffin holes (a medium ice cream scoop makes this easier).
Bake for around 20 minutes, turning the tray halfway through, until a toothpick inserted comes out clean.