Cream the butter and sugar together till the mixture is light in color and texture. Add eggs one at a time, beating well after each. Beat in vanilla and the lemon juice.
Use 1/2 cup of the flour to coat the blueberries.
Combine the rest of the flour, baking soda, baking powder and cornmeal. Add dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry mixture. Add in the blueberries and just mix well enough to incorporate them into the batter fairly evenly. DO NOT OVER MIX THE BATTER.
Fill muffin cups 1/2 to 2/3 full with batter. Bake for 25 to 30 minutes or until golden brown.