In a large bowl, combine the olive oil, yogurt, lemon juice, lemon zest, vanilla, and dairy-free milk. Also, add the sugar here. Whisk and combine everything well.

Next, add in the flour, baking soda, baking powder, and salt and mix those in with the rest of the ingredients.

Wash the fresh blueberries, then dry them and toss them in a little bit of flour. This will help prevent the blueberries from sinking to the bottom of the muffins.

Fold them into the blueberry muffin batter and gently mix them in.

Line a muffin pan with muffin cups/liners. I used a jumbo muffin pan so that I can make large muffins, but you can use a regular-sized pan.

I also used tulip liners that I purchased on Amazon, because I think it gives the muffins a fancy, bakery-style look. You can use any baking cups that you like.

Use a cookie scoop/ ice cream scoop to scoop out the batter into each muffin cup.

To make the muffins really tall and fluffy, line each cup to the top. Then add extra blueberries and sprinkle some raw sugar on the top, if you wish. The sugar will give the muffins a nice crinkly top that is just like the Starbucks blueberry muffins.

If you are making jumbo muffins as I did, bake the muffins at 425*F/ 220*C for 20 minutes. After 20 minutes, reduce the temperature to 350*F/ 175*C and bake for another 10 minutes.

To test if the muffins are done, you can stick a toothpick in the center of one of the muffins and if the toothpick comes out clean, the muffins are ready.

If you are making regular-sized muffins, bake them at 425*F/ 220*C for 12 minutes, then reduce the heat to 350*F/ 175*C and bake for another 5-7 minutes. Once the top is golden in color, they are done, but it can be helpful to perform the toothpick test and make sure.