Position the rack in the center of the oven and preheat to 375 degrees. Line twelve standard muffin cups with paper liners.

Sift the flour, baking powder and salt together in a medium bowl. Set aside.

Beat the sugar and butter together in a medium bowl with a hand-held or stand electric mixer set on high speed until sandy and light in color, about 2 minutes.

Gradually beat in the vegetable oil and zest, scraping bowl the sides of the bowl with a rubber spatula.

One at a time, beat in the eggs, followed by vanilla. Reduce the mixer speed to low, add the flour mixture in thirds, alternating them with alternating them with two equal additions of the buttermilk and mixing until just combined after each addition.

Using a number 16-food-portion scoop with about a 1/4 cup capacity, transfer the half of the batter to the lined muffin cups, filling each cup only half full. Place 3-4 blueberries into each muffin cup. Divide the remaining batter among the cups, and top each one with 3 or 4 more blueberries.

Bake until the muffins are golden brown and the tops spring back when pressed lightly with a finger, 25-30 minutes. Let cool in the pan, transfer to a wire cooling rack, and let cool. The muffins can be stored in an airtight container at room temperature for up to 1 day.