Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a muffin tin with 12 muffin cases. To a bowl, add and combine the self-raising flour, bicarbonate soda and salt then set aside.
Add the sugar and butter to a stand mixer bowl fitted with a paddle then cream them together for around 2 minutes. You can also use a handheld mixer or do this by hand. Add the vegetable oil and mix until smooth then mix in the whisked eggs, vanilla extract, lemon juice, lemon extract, yoghurt and milk.
Add in half the dry ingredients that you set aside earlier and mix in well then add the other half of the dry ingredients and fully combine. Gently fold in the blueberries then add the prepared batter evenly to the muffin cases ensuring they are two thirds full.
Bake for around 20 minutes or until a cake tester comes out clean. Once baked, allow them to sit in the muffin tin for 15 minutes then gently remove the muffins from the tin and transfer to cooling rack to completely cool.
Mix together the icing sugar and the lemon juice then drizzle on top of the muffins and enjoy.