Preheat the oven to 350°F and line a 24-cup mini muffin pan with mini muffin liners.
Whisk the flour, baking powder, salt, and chia seeds (if using) in a medium mixing bowl to combine. Set aside.
Combine 1⁄2 cup of the sugar and the lemon zest in a large mixing bowl. Using a flexible silicone spatula or the back of a large spoon, smash the lemon zest with the sugar to infuse. Add the oil and stir to combine. Then add the lemon juice, Greek yogurt, eggs, and extracts and stir until creamy. Add the dry ingredients and stir until evenly incorporated and smooth. Gently fold in the blueberries. Spoon the batter into the prepared muffin tins, completely filling the cups, about 2 tablespoons of batter in each. Sprinkle the tops with the remaining 1 tablespoon sugar.
Bake until the muffins are domed and spring back lightly to the touch, 15 to 18 minutes. (Note: Do not look for brownness.) Let muffins cool in the pan on a rack.
Store muffins covered at room temperature for up to 2 days or in the fridge for up to 5 days, or in the freezer for up to 3 months.