Preheat oven to 375 degrees F and grease a standard non-stick 12 slot muffin tin with cooking spray. Set aside.
Use a stand or hand mixer to cream the butter, sugar, and zest together for 2 minutes.
Beat in eggs, vanilla, and buttermilk.
Measure out the 2 cups of flour into a separate bowl and remove 1 tablespoon (this will be used to toss the blueberries with).
Pour the flour (2 cups minus 1 tablespoon), salt, cinnamon, and baking powder into the creamed mixture.
Mix until *just* combined.
Gently toss the blueberries with the remaining 1 tablespoon of flour in a small bowl, then use a rubber spatula to gently fold them into the batter. Don’t overmix.
Evenly scoop the batter into the prepared muffin tin.
Sprinkle each muffin with 1/2 - 1 teaspoon turbinado or sparkling sugar.
Bake in preheated oven for 20-35 minutes, or until an inserted toothpick comes out clean.
Remove from the oven, and cool the muffins in the tin for about 30 minutes, before running a knife around the edges and removing them.
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