In the small mixing bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon. In the large mixing bowl, add the sugar and lemon zest, pressing the zest into the sugar with your fingers. (You can do this up to a week before, and store in a tightly covered jar.) Combine the lemon sugar, lemon juice, yogurt, eggs, and melted butter. Beat until thoroughly mixed. Fold in the dry ingredients just until blended. Do not over mix.
Gently fold in blueberries and then spoon the batter into the greased muffin tins, filling each cup about two thirds full.
Bake in the preheated oven until the tops are lightly browned and a tester comes out clean, about 15 minutes. Allow the muffins to cool in the pan for 5 minutes, then remove and cool on a wire rack for another 5 to 10 minutes, then serve.