Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
Combine dry ingredients: in a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
Mix wet ingredients: in a separate bowl, beat eggs, then add milk, vegetable oil, lemon zest, and lemon juice. Whisk until smooth and well combined.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Place into the oven and bake for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove muffins from the oven and transfer to a cooling rack. Let them cool for 10 minutes before serving, observing their light, fluffy texture and bright citrus aroma.