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Preheat the oven to 350°F. Wash, zest and juice the lemons. Set the lemon zest and the lemon juice to the side.
In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.
In a separate bowl, combine the sugar, melted butter, and oil. Use a hand mixer to beat the ingredients together until combined. Now add the room temperature yogurt, room temperature eggs, vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Blend together using the mixer to combine.
Pour the wet ingredients into the same bowl as the dry ingredients. Stir both together until just combined. Be careful not to overmix at this point.
Add the blueberries to the bowl and fold them into the batter until just combined.
Divide the batter between ten or twelve greased or lined muffin wells.
Bake the muffins for 25 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling.
While the muffins are cooling, make the glaze. In a small bowl combine the powdered sugar, 2 Tbsp of lemon juice, and 1 tsp of lemon zest. Drizzle the glaze over the muffins once they're fully cooled. Enjoy!