Preheat your oven to 375 F and line a muffin/cupcake pan with cut out parchment paper squares or cupcake liners. If preferred, you can omit the liners and grease the pan with butter or non stick spray.
Cream the soften butter, sugar, and brown sugar with your mixer until light.
Add the eggs, one at a time, and mix until incorporated.
Add sour cream and vanilla extract. Mix on low speed for 20 seconds.
In a separate bowl, sift together the flour, lemon zest, salt, cinnamon, and baking powder.
Add dry ingredients to the wet mixture alternating with the milk, mixing gently until just incorporated. Do not over-mix.
Mix the crushed blueberries into the batter and then fold in the 2 cups whole blueberries with a spatula.
Fill with the batter and sprinkle the sugar on top. Bake your muffins at 375 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool for a few minutes in the muffin pan and then transfer to a wire rack to cool for an additional 10 minutes. Enjoy!