Preheat oven to 375° F/190 C. Line 12 ½ c muffin tins with muffin/cupcake papers.
In a large mixing bowl, whisk sugar, oil, and eggs until combined.
Add yogurt and lemon juice and whisk until creamy.
Whisk in salt, lemon zest, and poppyseeds until thoroughly distributed.
Fold in flour, baking powder, and baking soda until just combined – a few lumps are ok, be
careful not to over mix.
Fold in blueberries. Scoop mixture into prepared muffin tins until just at surface.
Bake for 20-23 minutes until lightly golden on top and a cake tester comes out with just a couple
Allow to cool in pan for 10 minutes before removing and transferring to cooling rack.
Best served warm. Great with butter and lemon curd.