Preheat your oven to 180C/170C fan and line a 12 hole muffin tray with cases
Cream together the unsalted butter and caster sugar until full combined (I find a stand mixer is easiest for this)
Add in the eggs and milk a little at a time until the mixture is fully combined
Add in the self raising flour with the salt and combine again - you will know when it is done as the mixture will be cake like.
Fold through the lemon zest and blueberries then pour the mixture evenly into the 12 cases
Bake in the oven for 25 minutes until cooked through
Leave to cool fully in the tin or on a wire rack
Decoration
Once the muffins have cooled, whisk together the icing sugar and lemon juice until thick.
Dollop a little onto each muffin, and stick down some blueberries. Sprinkle on a little lemon zest, and enjoy!
Notes
I seriously would recommend using fresh blueberries for this as it always works better for me - but feel free to try with frozen, particularly in the winter months - but I can't guarantee it'll work!
If you fancy an added crunch to your muffins the sprinkle a little bit of granulated sugar onto the top of the cakes before baking!