Step 1

For the muffins: Preheat the oven to 375°F. Line a 12-cup muffin tin with large paper liners. Add the granulated sugar and lemon zest to a large bowl and, using clean hands, rub the zest into the sugar to release the oils and flavors. Whisk in the sour cream, butter, eggs, and food coloring until smooth. Fold in the flour and salt until just combined. Fold in 2/3 cup of the blueberries.

Step 2

Divide the batter evenly among the liners. Top with the remaining 1/3 cup blueberries and sprinkle with the turbinado sugar. Bake until golden, cooked through, and a toothpick inserted in the center comes out with only a few crumbs, 18 to 20 minutes. Remove to a wire rack and let cool completely.

Step 3

For the glaze: Meanwhile, combine the powdered sugar and 2 tablespoons of lemon juice in a medium bowl until smooth. Once the muffins are cool, drizzle the tops with the glaze.