For the Blueberry Lemon Poppyseed Muffins
Preheat oven to 400°. Line a muffin tin with 12 paper liners or spray well with baking spray.
In a large bowl, sift together 3 cups of flour, baking powder, and salt; set aside.
In a stand mixer with the paddle attachment or with a hand mixer, beat butter, sugar, and vanilla extract on medium speed until light and fluffy about 2 to 3 minutes. Add in zest and mix until combined.
Add in eggs one at a time, beating after each addition and scraping downs sides when needed.
In a measuring cup beat together sour cream and lemon juice.
In a small bowl add blueberries and toss with ¼ cup all-purpose flour until well coated.
To the butter mixture, on low speed, slowly add in flour mixture alternating with sour cream mixture (beginning and ending with flour) mix until combined. Do not over mix or batter will be tough.
Gently fold in blueberries and poppy seed until combined.
Divide batter evenly into muffin tins.
Bake for 20 to 25 minutes until lightly golden and a toothpick inserted into the middle comes out mostly clean (a few crumbs).
For the Lemon Glaze
While muffins are cooling, prepare glaze by combining powdered sugar, fresh lemon juice, zest, and milk.
Drizzle or spoon over muffins and serve.