Spray the cups of a muffin pan with cooking spray and set aside.
Cut each thawed roll into six small pieces. Flatten each piece into a small circle and put a dollop of blueberry preserves in the center (around 1/8th teaspoon on each). Pull together the edges and pinch, so that the preserves are enclosed in dough. Repeat this step with all of the rolls. Just remember to cut each roll into six pieces, so that you gets lots of blueberry goodness in each muffin.
Prepare the lemon sugar for the coating by mixing together lemon zest and granulated sugar. I used coconut sugar, just because it's a less processed sweetener with a little bit of nutritional value, but you can also just use regular white granulated sugar.
Dip each dough ball into melted butter and then into the lemon sugar mix and then place seam side down into the cups of your prepared muffin tin. Each cup should have 6 dough bites.
Cover the muffin tin with a clean kitchen towel and allow to rise for 45 minutes to an hour, or until doubled in size. While the dough is rising, preheat the oven to 350 degrees F.
Bake at 350 degrees F for 18-20 minutes, or until golden brown. Let cool for 5 minutes, while you prepare the lemon glaze.
For the glaze: Stir together butter and powdered sugar in a small bowl. Mix in lemon juice until the glaze is smooth and can be drizzled easily.
Drizzle the glaze on the muffins while they are still warm, but not too hot. ENJOY!