Preheat the oven to 375°F and prepare a muffin tin by spraying with cooking spray and using muffin liners.

In the bowl of a stand mixer, cream together the butter, sugar, and canola oil until light and fluffy.

Add the eggs, one at a time, combining well after each addition.

Add the vanilla and beat well to combine.

Add the greek yogurt, lemon zest, and lemon juice. Beat well to combine. Make sure to scrape down the sides and the bottom of the bowl so ensure the batter is fully combined.

In a separate bowl, combine the flour, baking powder, and salt. Slowly add half of this mixture to the wet batter and beat on low to combine - about 1 minute.

With the mixer on low, add the milk to the batter. Beat 30 seconds to combine. Scrape down the sides and the bottom of the bowl.

Add the rest of the dry mixture and beat on low to combine. Do not over mix. 

In a separate bowl, slightly mash 1 cup of blueberries. Fold the mashed and whole blueberries into the batter. 

Scoop the batter into the prepared muffin tins and bang the bottoms of the pans on the counter to even out the batter and remove the air bubbles.

Sprinkle a little sugar on top of each muffin.

Bake for 30-35 minutes, until a cake tester or toothpick inserted into the center comes out clean.

*Pro tip: another way to check your muffins (or any other cake type baked good!) for doneness is to poke the top. If it's fully cooked, it will bounce back when touched.