Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the whole milk, vegetable oil, eggs, vanilla extract, and lemon zest until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully fold in the fresh blueberries, distributing them evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
While the muffins bake, prepare the lemon meringue topping. In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.
Add the cream of tartar and continue beating until soft peaks form.
Gradually add the 1/2 cup granulated sugar, about 1 tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
Add the fresh lemon juice and beat just until combined.
Once muffins are done, remove them from the oven and reduce the oven temperature to 350°F (175°C).
Spoon or pipe the lemon meringue evenly over the top of each muffin, creating a small peak or swirl.
Return the muffins to the oven and bake for an additional 5 minutes, or until the meringue is lightly golden on top.
Remove the muffins from the oven and allow them to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve the blueberry muffins topped with lemon meringue slightly warm or at room temperature.