Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper liners or coat with a non-stick cooking spray.
In a large measuring bowl whisk together the egg, buttermilk, oil, and vanilla extract.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest.
Gently fold the blueberries into the flour mixture. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Using a large cookie/ice cream scoop, fill each muffin cup 3/4 full with batter. Place in the oven and bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean
Transfer to a wire rack and let cool for about 5 – 10 minutes before removing from pan.