• Preheat oven to 350 degrees F and line a 12 cup muffin tin with cupcake liners.
• In a microwave-safe bowl, combine butter, cream cheese, and coconut oil and melt in 30 second increments. It will look chunky, this is ok. Using a hand mixer, blend and it will start to smooth out.
• Add in confectionary sugar and sour cream, then beat for 1-2 minutes.
• Add in 4 eggs and beat for 1-2 minutes.
• Add in vanilla extract, juice of 1 lemon, and lemon zest.
• Mix all dry ingredients in a bowl and then mix into the wet batter.
• Fold in blueberries, being careful not to smash them.
• Divide the batter among 12 muffin tins and cook for 20-25 minutes until tops of muffin are golden and a toothpick inserted is clean. Allow to cool completely before icing.

Drizzle:

• In a medium bowl, add confectionary sugar, juice of 1 lemon and mix. If you find you want it thicker or thinner, add more of one of the ingredients. Confectionary sugar for thicker and lemon juice for thinner.
• Drizzle on muffins and serve.