1. Preheat the oven to 425°F (220°C). Line a muffin tin with 12 paper liners and set aside.

2. Add the butter and both sugars to a large bowl and mix until light and fluffy. Add the eggs one at a time and mix well after each addition. Add the vanilla extract and mix in. Gradually add the oil and mix in well. Combine the flour, baking powder, baking soda, salt, and lemon zest and add in 2 batches to the bowl, alternating with the milk. Mix until just combined. Add the blueberries and gently fold in. Divide the batter between the prepared paper liners, fill them almost completely, and then bake for 15-17 minutes or until a toothpick inserted into the center of a muffin comes out clean. Take the muffins out of the oven, remove them from the muffin tin and let cool down completely on a wire rack.

3. For the glaze, mix the confectioners’ sugar with the heavy cream and vanilla extract. Gradually add the lemon juice until the consistency is right – means not too runny. Glaze the muffins with it and sprinkle with some crushed freeze-dried blueberries (optional). In case you don’t have those, some blue/purple sprinkles are also fine ;)