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Make lemon curd: In a saucepan cook eggs, yolks, sugar, butter, lemon juice & zest on low heat, stirring constantly. Cook until thick and smooth (7–10 mins). Strain, cool, then refrigerate.
Prepare blueberry sauce by cooking fresh blueberries with sugar on a medium heat for 5-6 minutes or until you get thick consistency. Strain, cool and keep it aside.
In a bowl sieve flour, baking powder, baking soda & salt.
In a separate bowl cream butter & sugar using electric hand mixer until light and fluffy.
Add eggs one at a time, mix well. Mix in lemon zest & lemon juice.
Add dry ingredients and milk+ yogurt mixture in wet ingredients in batches, gently fold.
Toss blueberries in a little flour, fold into batter.
Divide the batter evenly into a lined muffin tin. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven.
Continue baking for 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for 5 minutes.
Mix powdered sugar, lemon curd & cream until smooth and glossy. For an extra silky finish you can strain it.
Fill the muffins with lemon curd, then top with the prepared icing and a drizzle of blueberry sauce. ENJOY!