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1. Preheat oven to 350u00b0F (preferrably with the convection bake option to cook muffins thoroughly). Grease a muffin pan (recipe makes roughly 14 so you may need an extra pan if you have a 12-count pan).
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2. Prepare the blueberry filling on the stove by mixing the blueberries, water and sugar in a saucepan over medium heat. Heat until the water is bubbling, then take a potato masher and mash up the blueberries. Reduce heat to low and stir every few minutes until the sugar is dissolved.
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3. Meanwhile, mix the cake mix, flour, baking powder, salt and lemon zest in a large mixing bowl. Zest enough lemon to your liking.
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4. Separately, mix the eggs and sugar in a medium bowl. Add the melted butter, buttermilk and vanilla. (Check on your filling! You may need to take it off the heat by now!)
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5. Pour the egg/buttermilk mixture into the dry ingredients and use a whisk to stir thoroughly. Softly fold in the remaining cup of fresh blueberries.
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6. Fill the muffin pan with the mixture, giving each muffin a fair amount of the blueberries that are mixed into the batter. Once the pan is filled, take the filling by small amounts and place on top of each muffin. Take a wooden skewer and swirl the filling all around in the muffin mix. (I don't like to overmix at this point but I stir enough to blend the white mix with the purple filling a bit, creating a blueish/purplish effect in the end.)
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7. Heat in the oven for 5-10 minutes before sprinkling brown sugar or regular sugar in top for a sweet topping. Then continue baking for another 5-10 minutes, or until lightly browned on top, for a total of 20 minutes baking time. These muffins taste best when completely cooled. I usually serve them the next day, if you can wait. That way the blueberries will have had time to sit and absorb!
