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Pre heat oven to 350°F and line a standard muffin pan with 12 paper liners.
Add first 6 ingredients (egg, sugar, yogurt, oil, lemon juice and zest) into a large bowl. Whisk for at least one minute or until well combined.
Place a sieve over the bowl. Pour the flour, baking powder, baking soda and salt into the sieve, then softly tap or shake it until all the dry ingredients are sifted into the bowl.
With a rubber spatula, gently fold the batter until half of the flour mixture is incorporated.
Add the grated zucchini and ½ cup blueberries. Continue folding until the batter is uniformly mixed. Be careful not to overmix.
Divide the batter into the prepared muffin pan, place remaining blueberries on top and then generously sprinkle with more sugar (if using). Tip: The sugar forms a crust upon baking and makes the muffins taste irresistible.
Bake for about 30 minutes or a tooth pick inserted in the middle comes clean. Place pan on a wire rack to cool completey.