Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, beat the egg and mix in the milk, vegetable oil, and lemon zest.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the fresh blueberries.
Fill each muffin cup about two-thirds full with the batter.
Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Sprinkle with powdered sugar if desired.
Enjoy warm or at room temperature!