Preheat oven to 350 degrees.
Using a hand or stand mixer, mix oil, honey, and lemon zest together in a large bowl.
Add the egg and vanilla. Beat until combined.
Using a separate small bowl, toss the blueberries with 1/4c of flour to coat.
In a third bowl, whisk together the remaining flour, salt, and baking powder.
Add half of the flour mixture to the wet ingredients. Combine using a spatula.
Next, Add all of the yogurt into the batter and stir to combine.
Add remaining flour and stir. Be sure not to overmix.
Fold in the blueberries.
Finally, Add about 1/4c of batter to each non-stick mini loaf pan.
Bake at 350 degrees for 22 minutes.
Cool for at least 15 minutes before serving. Enjoy!