Line a 12-count muffin/cupcake tin with cupcake liners. Preheat oven to 400˚F.
In a large mixing bowl, beat together 2 large eggs and 1 cup granulated sugar with electric mixer on high speed for about 5 minutes until thick and light in color.
Add 1 cup sour cream, 1/2 cup extra light olive oil, 1 tsp vanilla extract, and 1/4 tsp sea salt. Mix on low speed until just combined.
In a small bowl, whisk together 2 cups all-purpose flour and 2 tsp baking powder. Gradually add to the wet ingredients, stirring gently until just combined.
Fold in 2 tsp lemon zest and 2 tbsp lemon juice with a spatula.
Gently fold in 1 1/2 cups fresh blueberries, being careful not to break them.
Divide the batter into the muffin tin, filling each liner to the top.
Bake for 20 to 25 minutes or until the tops are golden and a toothpick comes out clean.
Cool the muffins in the tin for a few minutes, then transfer to a wire rack to cool completely.
For the glaze, combine 1 cup confectioners sugar, 1/2 tsp lemon zest, and 1 1/2 to 2 tbsp lemon juice. Stir until smooth and drizzle over cooled muffins.
