Preheat oven to 350ºF. Line a regular 12-cup muffin tin with large parchment cups or grease TWO jumbo muffin 6-cup tins.
In a large bowl, whisk butter with sugar until light and fluffy. Add lemon juice, zest, eggs, vanilla and milk. Whisk to combine.
In a small bowl whisk together flour, baking powder, baking soda and salt. Add into batter and stir until just combined. Fold in blueberries.
Divide batter between prepared muffin cups. Bake for 35-40 minutes until tops are lightly brown. Cool.