Preheat the oven to 190ºC (375ºF) and line a regular sized muffin tin with 6 silicone or paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
Add the egg, honey, buttermilk, oil, lemon zest, and vanilla to a medium bowl or measuring cup. Whisk together well until emulsified.
Make a well in the dry ingredients and pour the wet ingredients into it. Gently fold everything together 3-4 times, then add the blueberries. Keep folding gently just until the berries are dispersed and the flour disappears. Do not over mix the batter; it’s okay if it’s a bit lumpy.
Divide the mixture evenly between the 6 cups. The batter should just reach the top of each cavity. Top with a few additional blueberries if desired.
Bake the muffins for 16-19 minutes or until a toothpick inserted comes out clean or with just a few crumbs attached.
Allow the muffins to cool in the tray for 5 minutes, then remove them to a wire rack to finish cooling completely.