Preheat the oven to 375°F (190°C).

Line a 12-cup muffin pan with paper liners or grease with cooking spray.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.

Toss the blueberries with 1 tablespoon of the dry mixture to coat (this helps prevent sinking).

In another bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and lemon juice until smooth.

Pour the wet ingredients into the dry ingredients. Gently mix until just combined (do not overmix).

Fold in the coated blueberries carefully.

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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

In a small bowl, whisk together powdered sugar and lemon juice until smooth.

Drizzle the glaze over the cooled muffins. For a thinner glaze, add a splash of milk.

Serve warm or at room temperature. Enjoy the delightful combination of juicy blueberries and tangy lemon!