Preheat oven to 375 degrees. Grease muffin tin or use baking cups.

In a bowl, whisk, flour, baking powder, soda, salt, and poppy seeds.

Cream together butter and sugar until fluffy about 2 minutes. Add in zest and mix.

Add in Eggs one at a time.

Slowly add in flour mixture alternating with milk and sour cream until combined. Do not over mix or batter will be tough.

Fold in blueberries gently.

Spoon batter into muffin tins.

Bake for 20 to 25 minutes until golden and tooth pick comes out clean.

While muffins are cooling, prepare glaze. Mix powdered sugar and fresh lemon juice. Drizzle or spoon over muffins, let set and serve.