Preheat oven to 375 degrees.
Cream butter and sugar together until light. Add the eggs one at a time, mixing between each addition. Add the vanilla extract.
Sift together the flour, salt, and baking powder. Alternate adding the flour mixture and the milk to the creamed butter and sugar mixture.
In a small bowl, smash ½ cup of the blueberries with a fork and mix them into the batter. Fold in the remaining whole berries and lemon zest.
Line a 12 cup muffin tin with parchment paper and fill with the batter.
Bake the muffins at 375 for 30-35 minutes, until the tops begin to brown and a toothpick in the center comes out clean. Remove the muffins from the tin and cool completely.
Meanwhile, whisk together lemon juice, lemon zest and confectioner's sugar to make the lemon glaze.
Once the muffins are cool, drizzle the lemon glaze over each muffin and enjoy!
