Blueberriest Muffins

Directions

1. 1
   Preheat the oven to 375 degrees.
2. 2
   Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.
3. 3
   Combine or sift together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
4. 4
   Whisk together the butter, eggs, milk, lemon zest, and lemon juice in a separate bowl until well combined.
5. 5
   Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture.
6. 6
   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 the remaining whole blueberries.
7. 7
   Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter will come to the top of the paper liner or pan.
8. 8
   Bake 25 to 30 minutes, until lightly golden brown and a toothpick inserted in the center of a muffin comes out clean.
9. 9
   Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately