Step 1

Preheat the oven to 375°F. Line 24 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.

Step 2

In a large bowl, sift together the flour, sugar, baking powder, cinnamon and salt.

Step 3

In a separate bowl, whisk together the milk, butter, eggs, lemon zest, and lemon juice until well combined.

Step 4

Place 1 cup of the blueberries in the bowl of a food processor fitted with a metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture. (Alternately, you can chop them by hand).

Step 5

Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended (do not over mix). Fold in remaining whole blueberries.

Step 6

Scoop the batter into the prepared muffin tins with a large ice cream scoop. The batter should come to the top of the paper liner or pan.

Step 7

Bake 25 to 30 minutes (shorter if using regular-sized muffin tins), until golden brown and a toothpick inserted in the center comes out clean.

Step 8

Remove from the oven and cool for about 5 minutes before turning muffins out of the pan. Serve warm or at room temperature.