Blueberry Breakfast Muffins

When left with a lot of blueberries before going out of town, I decided to make muffins! The recipe is fast, easy and does not require a lot of ingredients. Muffins are a great way to use left over fruit. This recipe can be used with a combination of berries as well.   Makes 9 large muffins or 18 small muffins

Ingredients
1 cup blueberries (frozen as fine as long as they're thawed)
1 cup all-purpose flour
1/2 cup sugar
1 egg
1/4 cup (4 tbsp) butter, room temperature
1/4 cup milk (I used 1 %)
1 tsp baking powder
1/2 tsp vanilla extract
1/2 tsp lemon juice
1/2 tsp salt
Cinnamon Sugar
*combine 1 tbsp cinnamon with 2 tbsp "sugar in the raw" or any sugar)
Preheat the oven to 375F and grease a muffin pan
Combine flour, baking powder and salt in a bowl
In a larger bowl cream the sugar and butter (I whisked it, this didn't require a mixer if the butter is soft)

Add egg and mix
Add vanilla and lemon juice
Slowly add in some milk then flour and repeat until all is mixed
Fold in the blueberries with a spoon
With a tablespoon, place an even amount of mixture into each muffin holder
I filled each about 2/3 full
Sprinkle with the cinnamon sugar mixture
Bake for 20-25 minutes