Mix the dry ingredients. In a large bowl, whisk 2 cups all-purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.Add the finely grated zest of 2 lemons and rub it into the sugar-flour mixture with your fingers to release the oils.

Prepare the wet ingredients. In a separate bowl, whisk 2 large eggs, 1/3 cup melted cooled butter, 1/4 cup neutral oil, 1/2 cup plain yogurt or sour cream, 1/2 cup milk, 2 teaspoons vanilla extract, and 2 tablespoons fresh lemon juice. The mix should be smooth and fragrant.

Toss the blueberries. If using fresh berries, pat them dry. If using frozen, do not thaw.Toss 1 1/2 cups blueberries with 1 tablespoon flour to help prevent sinking and bleeding.

Combine gently. Pour the wet ingredients into the dry. Stir with a spatula just until a few streaks of flour remain. Fold in the blueberries, stopping as soon as they’re dispersed.The batter should be thick and slightly lumpy.

Fill the cups. Divide the batter evenly among the muffin cups, filling them nearly to the top for a tall rise. Sprinkle a pinch of sugar on top of each muffin if you like a slight crunch.

Bake for lift, then finish. Bake at 400°F (200°C) for 7 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake another 10–13 minutes, until the tops are golden and a toothpick comes out clean or with moist crumbs.

Cool completely. Let the muffins sit in the pan for 5 minutes, then transfer to a wire rack to cool fully.This helps set the crumb and prevents sogginess.

Make the zesty glaze. In a small bowl, whisk 1 cup confectioners’ sugar with 2–3 tablespoons fresh lemon juice and a pinch of lemon zest until smooth and pourable. Adjust with more sugar to thicken or more juice to thin.

Glaze and enjoy. Drizzle the glaze over the cooled muffins. Let it set for 10–15 minutes, then serve.