Preheat the oven to 375Line a muffin tin with paper liners. In a medium sauce pan, cook the blueberries and 2 tablespoons of sugar over medium high heat for 4-5 minutes until the sauce forms stirring constantly. Remove from heat and set aside to cool.

Over a large bowl, sift the flour, baking powder, baking soda, cinnamon, and salt and set aside. In another large bowl, beat the butter and 1 cup sugar until creamy. With the mixer on low, slowly add the flour mixture and the milk a little at a time with each starting and ending with flour mixture. Add the lemon zest, vanilla extract, and eggs and mix until combined. Fold the cooled blueberry sauce into the batter. Using an ice cream scoop, scoop the batter into the muffin liners. Sprinkle each muffin with the turbinado cane sugar. Bake for 15-20 minutes or until the muffins are golden brown.