Preheat oven to 400*. Line a cupcake tin with paper liners.
In a large bowl, combine yogurt, oil, sugar, lemon juice, vanilla and lemon zest with a whisk.
Into the bowl add flour, baking powder, baking soda, and salt. Stir until just combined.
Add chopped blackberries and fold gently with a rubber spatula just until the berries are evenly distributed.
Fill each liner 3/4 of the way full.
Bake in a 400*F oven for 15-18 minutes or until a toothpick inserted into the center of the muffin comes out clean.
These muffins can be stored in an air tight container on at room temp for 2 days or frozen for up to a month.