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Cream the butter and sugar in a bowl until light and fluffy (about 1-2 mins)
Add in the eggs one by one whisking after each egg
Once the eggs are incorporated fold in the flour, baking powder, milk, vanilla/lemon/zest
Once combined whisk for about 1 minute then fold in the blueberries if adding
Pour into a 14" greased & lined tin or two 8" tins
Bake in a preheated oven at 175-180c for 20 minutes depending on the temperature of your oven/size of your tin
Cream together the icing sugar and cream cheese until smooth then whisk in the double cream/ crème fraichez
Whip until thick and leave it to set in the fridge while the muffins bake/cools down
Heat the blueberries and sugar in the microwave for 2 minutes
Stir and mash up some of the blueberries then add cornflour and microwave another two minutes
Let it cool completely before using
Crush the digestives to a fine crumb then stir in the melted butter and let it sit in the fridge until ready to use
Allow the muffins to cool completely before frosting, core the insides with an apple corer and fill with lemon curd and some compote, top with the cream, compote, crumble fresh blueberries and some extra lemon zest