1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. To prepare the topping, combine flour and sugars in a small bowl. Cut in butter cubes, mixing until topping resembles coarse crumbs. Set aside.
3. In a large bowl, place flour, sugar, baking powder, baking soda, and salt; mix to combine.
4. Place eggs, yogurt, oil, lemon zest, and juice in a second bowl and whisk together until well blended. Pour into dry ingredients, mixing just until dry ingredients are fully incorporated. Batter will be a bit lumpy; do not overmix.
5. Line 12 muffin cups with paper muffin liners. Spoon about two to three tablespoons of batter into each cup, spreading with a spoon to cover the entire bottom of each liner.
6. Place a heaping teaspoonful of blueberry pie filling in the center of the batter in each cup.
7. Top with remaining batter until cup is three-quarters full, taking care to cover blueberry filling completely. Sprinkle with crumb topping.
8. Bake for 25–30 minutes, or until edges are lightly golden. Allow muffins to cool on a wire rack.
9. Once muffins have cooled, prepare the glaze by whisking all ingredients together until smooth. You may need to add a bit more sugar or lemon juice to get the right consistency. Drizzle glaze over muffins.