1/3 cup butter, softened
3/4 cup packed brown sugar
1 (6 ounce) can frozen blueberries, thawed
1 pound fresh blueberries, peel
1 tablespoon lemon zest
3 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter, sugar and brown sugar until smooth. Beat in blueberries and lemon juice. Mix together the lemon zest, lemon juice, lemon zest and cinnamon. Transfer mixture to the prepared muffin cups.
Bake in preheated oven for 25 minutes. Heat a saucepan over medium heat and add 1 cup boiling water. Boil and stir 1 cup boiling water until cool and pour mixture over muffins while still warm.