Preheat oven to 425°F. Line a 12-cup muffin pan with cupcake liners.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine the sugar and lemon zest. Use your fingers to massage the zest into the sugar until fragrant and moist. Whisk in the eggs, Greek yogurt, oil, milk, vanilla, and lemon juice until well blended and smooth.

Add the flour mixture on top of the wet mixture and whisk until well-combined.

Add blueberries and use a rubber spatula to fold together until evenly distributed. Allow the batter to rest for 10 minutes. Then, fill each prepared muffin cup to the top with batter.

Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 15-17 minutes or until a toothpick or cake tester inserted in the center comes out clean.

Allow muffins to cool in the muffin pan for about 5 minutes before transferring them to a wire rack to cool completely.

Optional glaze topping: Whisk together the powdered sugar and lemon juice from 1 lemon with powdered sugar to create a glaze. Drizzle the glaze over the muffins on the wire rack on top of a sheet pan or parchment paper to allow the glaze to crust over.