Preheat oven to 375˚F. Line a standard 12-cup muffin tin with paper liners or spray with cooking spray.
In a large bowl, whisk together flour, baking powder, and salt. In a separate medium bowl, whisk together yogurt, Agave In The Raw®, butter, eggs, lemon zest and juice, and vanilla. Fold flour mixture into wet ingredients, then fold in blueberries. Divide batter between muffin cups and bake until golden brown and a toothpick inserted into 1 or 2 of the muffins comes out clean, about 20 minutes.
Let muffins cool in the pan. Meanwhile, make the glaze. In a medium bowl, whisk lemon zest and lemon juice into powdered sugar until sugar is dissolved and mixture is pourable but not runny. Spoon the glaze over the muffins.