Cook fresh blueberries with sugar on medium heat for 5-6 minutes or until thickened. Strain, cool, and set aside.

Sieve flour, baking powder, baking soda & salt into a bowl.

In a separate bowl, cream butter & sugar using an electric hand mixer until light and fluffy.

Add eggs one at a time, mixing well. Mix in lemon zest & lemon juice.

Add dry ingredients and the milk + yogurt mixture into the wet ingredients in batches, gently folding.

Toss blueberries in a little flour, then fold into the batter.

Divide the batter evenly into a lined muffin tin. Bake at 425°F (220°C) for 5 minutes, then reduce to 375°F (190°C) without opening the oven and continue baking for 15 minutes, or until a toothpick comes out clean. Cool for 5 minutes.

Mix powdered sugar, lemon curd & cream until smooth and glossy. Strain for an extra-silky finish if desired.

Fill the muffins with lemon curd using a piping bag, then top with the prepared icing and a drizzle of blueberry sauce.