• Preheat oven to 350 F. Spray the pan with non-stick oil.
• Add two tablespoons flour to the blueberries and mix gently to coat.

Mix the Dry Ingredients

• Mix the flour, salt, and baking soda using a wire whisk. Set it aside

Prepare the wet Ingredients

• Add the lemon to the milk and let it sit until it is curdled. Set it aside.
• Add the sugar and eggs to the mixing bowl and mix them until they turn pale in color. Add the melted butter and mix until smooth. .Add the sour cream, milk mixture, and the lemon zest. Mix until the ingredients are incorporated.
• Add the flour mixture. Use a spatula to mix this batter so as not to overmix. Add the blueberries and mix gently to incorporate them into the batter. Do not overmix. as doing so will crush the blueberries
• Transfer to the prepared pan and bake at 350 F for twelve minutes. In ten minutes, start checking the cake using the toothpick method. Let the muffins cool down and top it with the prepared icing.

Make the icing

• Mix the powdered sugar and the lemon juice. Mix until smooth.